Preparing tasty dishes to serve at meals often means knowing just the right herbs and spices to blend together in order to properly enhance the flavors of all the primary ingredients. Different types of cuisines call for varying mixtures which help them achieve their signature styles. Many recipes from all around the world call for the addition of dried bay leaves because of their interesting properties.
Although it is technically classified as an herb, this product which originates from the laurel trees of the Mediterranean areas surrounding Turkey, is used more like a spice. In California, a somewhat more potent strain of this plant is grown and harvested. While they were once used to make the wreaths that were placed on the heads of early Olympic champions, more modern uses include as a crafting medium, decorative element and as a necessary part of any well stocked pantry.
Spices usually work best when combined with others that compliment their functions. Alone, the product of the laurel trees has a rich flavor that is quite savory though is much too soft and subtle to truly be appreciated. When used in conjunction with something like oregano or cloves, culinary magic happens and the tastes of all ingredients are amplified.
One batch of this product can last a very long time. Fresh items are usually a bit difficult to find, but if this is the preference, any that is not used right away may be stored in the freezer until a later date. The dried ones are much easier to obtain, work just as effectively as their hydrated counterparts and have the added bonus of being cable of being kept on a shelf for years without losing their potency, though refreshing the supply every twenty-four months is highly recommended.
When updating stock, there are still some practical ways in which the older pieces may be utilized. Some folks like to use these in rustic style decorations or as part of a fragrant potpourri blend. Crumbling the cuttings and either sprinkling them loosely in a dresser drawer, or sealing them in a sachet, can help keep clothing smelling fresh.
One of the most effective ways to use this product is in the preparation of dishes that are meant to cook slowly. The longer the herb is exposed to the heating process, the more potent the flavors of the meats and vegetables in the mixture become. This property makes this item an excellent member of the spice team for most soups, stews, marinades, stocks, beans, lentils and sauces of many kinds.
Steaming also allows the herb's true strength to be realized. It releases the flavorings and permits them to more fully permeate the other ingredients in the dish. The tastes of vegetables, chicken, seafood and fish all tend to be more vibrant when steam cooked using this herb as an enhancers.
For best results, each leaf should remain whole or only halved when used for preparing culinary dishes. All pieces need to be removed from the mixture before it is served. Although the herb is quite beneficial during the cooking process and lends much to the overall flavoring, when eaten alone, the taste is not at all appetizing or easily digested.
Although it is technically classified as an herb, this product which originates from the laurel trees of the Mediterranean areas surrounding Turkey, is used more like a spice. In California, a somewhat more potent strain of this plant is grown and harvested. While they were once used to make the wreaths that were placed on the heads of early Olympic champions, more modern uses include as a crafting medium, decorative element and as a necessary part of any well stocked pantry.
Spices usually work best when combined with others that compliment their functions. Alone, the product of the laurel trees has a rich flavor that is quite savory though is much too soft and subtle to truly be appreciated. When used in conjunction with something like oregano or cloves, culinary magic happens and the tastes of all ingredients are amplified.
One batch of this product can last a very long time. Fresh items are usually a bit difficult to find, but if this is the preference, any that is not used right away may be stored in the freezer until a later date. The dried ones are much easier to obtain, work just as effectively as their hydrated counterparts and have the added bonus of being cable of being kept on a shelf for years without losing their potency, though refreshing the supply every twenty-four months is highly recommended.
When updating stock, there are still some practical ways in which the older pieces may be utilized. Some folks like to use these in rustic style decorations or as part of a fragrant potpourri blend. Crumbling the cuttings and either sprinkling them loosely in a dresser drawer, or sealing them in a sachet, can help keep clothing smelling fresh.
One of the most effective ways to use this product is in the preparation of dishes that are meant to cook slowly. The longer the herb is exposed to the heating process, the more potent the flavors of the meats and vegetables in the mixture become. This property makes this item an excellent member of the spice team for most soups, stews, marinades, stocks, beans, lentils and sauces of many kinds.
Steaming also allows the herb's true strength to be realized. It releases the flavorings and permits them to more fully permeate the other ingredients in the dish. The tastes of vegetables, chicken, seafood and fish all tend to be more vibrant when steam cooked using this herb as an enhancers.
For best results, each leaf should remain whole or only halved when used for preparing culinary dishes. All pieces need to be removed from the mixture before it is served. Although the herb is quite beneficial during the cooking process and lends much to the overall flavoring, when eaten alone, the taste is not at all appetizing or easily digested.
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