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Feb 9, 2025
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-haiku for bayleaf-
Bayleaf you are king,
A taste of home like no other,
Flavor so open and sweet.
(I love bayleaves)
Feb 9, 2025
chiawase_ tbh I think a lot of times it’s not used to its full potential and falls flat! the flavor compounds in bay leaves are oil based so if you just throw it in a big pot of water it really doesn’t do much other than give you a cute little leaf floating on top of your dish. I have learned from (primarily Indian) cooking that it is an absolute necessity to heat the bay leaf in some sort of oil/fat to ACTUALLY get the flavor out. I’ll throw a couple in when my pan heats up with oil before adding other aromatics and being careful not to burn. It’s remarkable what a difference it makes and the whole dish is imparted with a deep aromatic quality and the actual “bay leaf” flavor which used to be so elusive to me! Next time you make a soup or beans absolutely try this method, you will fall in love w this humble leaf 🍃
Feb 9, 2025
worldonfire i need to try this in a more sauté manner. I have used the bay leaf in a chicken cacciatore recipe recently, but i was still confused 😂 i remember telling a friend of mine that i wanted to do a test; make the same dish, one with bay leaf one without, and see what difference it makes
Feb 9, 2025
