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.
Classified as an herb, but behaving more like a spice, these products from the ancient laurel tree have their origins in the Mediterranean, specifically the areas in and around Turkey. A slightly stronger strain of this same plant grows in the warm areas of California as well. Though once used to create the beautiful wreaths that adorned the heads of early Olympic champions, they are now used for a variety of decorative purposes as well as being a staple ingredient in many kitchens.
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.
This is not an herb that one must go out and purchase on a regular basis since a little bit does a lot of work. Though harder to find, some people prefer to purchase the leaves fresh and just freeze what is not immediately needed. Buying the dried version is more economical, just as reliable in the recipe and can be stored in a jar almost indefinitely, though it is recommended to switch out the stock every two years or so.
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 is another way to showcase this herbs amazing flavoring abilities. The wet, high heat allows the product to release more fully and to penetrate into the other ingredients. Vegetables, seafood, fish, and chicken all become much more savory when this product is used as a primary enhancer.
It is a bit important to remember that each leaf should be used either whole or halved, not crumbled. All the pieces should be removed before the dish is served. The reason for this is because although the herb provides much flavor throughout the cooking process, but eaten alone the taste is less than appetizing and could spoil the dining experience.
Classified as an herb, but behaving more like a spice, these products from the ancient laurel tree have their origins in the Mediterranean, specifically the areas in and around Turkey. A slightly stronger strain of this same plant grows in the warm areas of California as well. Though once used to create the beautiful wreaths that adorned the heads of early Olympic champions, they are now used for a variety of decorative purposes as well as being a staple ingredient in many kitchens.
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.
This is not an herb that one must go out and purchase on a regular basis since a little bit does a lot of work. Though harder to find, some people prefer to purchase the leaves fresh and just freeze what is not immediately needed. Buying the dried version is more economical, just as reliable in the recipe and can be stored in a jar almost indefinitely, though it is recommended to switch out the stock every two years or so.
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 is another way to showcase this herbs amazing flavoring abilities. The wet, high heat allows the product to release more fully and to penetrate into the other ingredients. Vegetables, seafood, fish, and chicken all become much more savory when this product is used as a primary enhancer.
It is a bit important to remember that each leaf should be used either whole or halved, not crumbled. All the pieces should be removed before the dish is served. The reason for this is because although the herb provides much flavor throughout the cooking process, but eaten alone the taste is less than appetizing and could spoil the dining experience.
No comments:
Post a Comment