Bay leaves. What's the point
Discussion
Every chef recommends them but I can't tell any difference. I've tried dry and have a bay tree in the herb garden. I dutifully put them in stews, soups, poached fish and heaven knows what else only to fish this leaf thingy out again before serving with no noticable flavour.
Am I doing something wrong? Or is it over-rated?
Am I doing something wrong? Or is it over-rated?
I wouldn't die in a ditch if bay leaves no longer existed, but to me they add that 'je ne sais quoi' to a dish.
I think they're best used with milk and/or fat: I couldn't imagine bread sauce or onion sourdough bread without bay leaf-infused milk, or a curry sauce base without bay leaves being sweated in cold-pressed rapeseed oil along with the onions.
That said, there are bay leaves and bay leaves. I have a bay hedge outside the house which is particularly aromatic. I think the fact it's at least 50 years old, growing on a chilly hilltop may have something to do with it.
I can't see hot-housed modern bay 'trees' or commercially grown herbs having anywhere near the same depth of flavour.
I think they're best used with milk and/or fat: I couldn't imagine bread sauce or onion sourdough bread without bay leaf-infused milk, or a curry sauce base without bay leaves being sweated in cold-pressed rapeseed oil along with the onions.
That said, there are bay leaves and bay leaves. I have a bay hedge outside the house which is particularly aromatic. I think the fact it's at least 50 years old, growing on a chilly hilltop may have something to do with it.
I can't see hot-housed modern bay 'trees' or commercially grown herbs having anywhere near the same depth of flavour.
The best thing bay has ever done for me is introduce me to how good tarragon is with fish. I was making a fish pie which called for a bay, cream and shallot base. I forgot to buy any bay leaves, so I ripped up some tarragon and threw that in instead. It was fantastic. I'm glad I couldn't follow the recipes now!
Some specific flavours have a genetic basis so it is possible that you lack the gene to be able to detect bay. About 3% of the population are total unable to taste/smell it. Same as 8% of people cant smell fresias, my wife swears that they have a wonderful perfume but I am completely unable to smell them at all.
Its more probable that you have got a bad bay tree. The leaves off mine have a wonderfully pungent fragrance. I often use them finely shredded as the predominant flavouring in braised lamb shanks, or for salt curing bream. Young fresh leaves and old mature leaves have distinctly different aromas. Try taking a wander round a garden centre and sampling a number of trees and seeing if you can find one that is more pungent.
Its more probable that you have got a bad bay tree. The leaves off mine have a wonderfully pungent fragrance. I often use them finely shredded as the predominant flavouring in braised lamb shanks, or for salt curing bream. Young fresh leaves and old mature leaves have distinctly different aromas. Try taking a wander round a garden centre and sampling a number of trees and seeing if you can find one that is more pungent.
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