Bay leaves… what’s the point?
Discussion
I have never understood the use of bay leaves… do they really contribute to dishes? I’ve used them in numerous dishes but never could determine a difference to the dish with or without… my most recent use is in my pickled eggs. Is the bay leaf contribution really noticeable with all that distilled vinegar, black peppercorns and mustard seeds? What’s it all about? Does anyone know?
Confused of Norfolk
Confused of Norfolk
plonk it in a mug with some hot water frrom the kettle and see? might be the best way to know what taste it imparts.
i do find it strange how 1 bayleaf is meant to be enough for an entire massive pot of chili con carne for example, what with all the other stuff that's already in there.
i do find it strange how 1 bayleaf is meant to be enough for an entire massive pot of chili con carne for example, what with all the other stuff that's already in there.
k all for the flavour of a dish.Apparently ...
can't say i've ever detected it though!
page said:
When the herb is infused into water, broth, or another cooking liquid, an almost minty flavor (somewhere between spearmint and menthol) develops, with subtle hints of black pepper and Christmas tree pine. They add a subtle bitterness that keeps heavy soups and stews from being so, well, heavy.
https://www.bonappetit.com/story/bay-leaves-tastecan't say i've ever detected it though!
I use them them a lot, home dried ones, they definitely add flavour. I find people either don't add enough, or use some old stale one from the back of the cupboard. I use whole branches sometimes on the barbecue to char and add smoke bay flavour to fish like mackerel. I've just done a batch of confit where bay is used to impart flavour into the fat. One of my most used herbs.
ambuletz said:
plonk it in a mug with some hot water frrom the kettle and see? might be the best way to know what taste it imparts.
i do find it strange how 1 bayleaf is meant to be enough for an entire massive pot of chili con carne for example, what with all the other stuff that's already in there.
If I was cooking a large pot of something at least for would go in, probably 6.i do find it strange how 1 bayleaf is meant to be enough for an entire massive pot of chili con carne for example, what with all the other stuff that's already in there.
If you rub and break up fresh bay, it has a wonderful smell, very very sweet, the taste has a lot of savoury bitterness with a bit of warmth. Dry and fresh impart slightly different flavours and it's best to crush fresh first. A bit of heat helps gets the oils and flavours out of dried bay, I add when toasting spices or at the browning stage.
Indian bay is a very different thing, its the leaf of the cinnamon tree.
Indian bay is a very different thing, its the leaf of the cinnamon tree.
baconsarney said:
I have never understood the use of bay leaves… do they really contribute to dishes? I’ve used them in numerous dishes but never could determine a difference to the dish with or without… my most recent use is in my pickled eggs. Is the bay leaf contribution really noticeable with all that distilled vinegar, black peppercorns and mustard seeds? What’s it all about? Does anyone know?
Confused of Norfolk
Totally agreed.Confused of Norfolk
Am very much reminded of this thread
https://www.pistonheads.com/gassing/topic.asp?h=0&...
I am half middle eastern and the cuisine from that part of the levant uses bay leaves sparingly but in almost everything that's cooked long and slow.
One day when I was about 9, a friend from school came round for lunch and picked up the bay leaf that had ended up on his plate. "Mrs. One, I'm sorry but I seem to have a bit of one of your rhododendron bushes on my plate!" Much hilarity ensued, after which my mother explained that it was a particular kind of leaf which came from a jar in the kitchen cupboard and it hadn't got there by accident. Mum used to remind me of that occurrence from time to time, although I don't actually remember it myself!
Mum always told me that bay leaves were essential, and I always relished getting one on my dish, because she only ever used one in any dish needed it. You only need one or two. I ignore that advice now and use several where she used one, and I find they really do have a subtle but important flavour. Just suck one after it's been in a stew or soup for some time and you'll see what this flavour is. Sort of bitter but also fresh - a bit like a very mild version of lime leaves used in Thai cuisine. It's more or less the same story with Allspice, although it gives a different flavour again.
One day when I was about 9, a friend from school came round for lunch and picked up the bay leaf that had ended up on his plate. "Mrs. One, I'm sorry but I seem to have a bit of one of your rhododendron bushes on my plate!" Much hilarity ensued, after which my mother explained that it was a particular kind of leaf which came from a jar in the kitchen cupboard and it hadn't got there by accident. Mum used to remind me of that occurrence from time to time, although I don't actually remember it myself!
Mum always told me that bay leaves were essential, and I always relished getting one on my dish, because she only ever used one in any dish needed it. You only need one or two. I ignore that advice now and use several where she used one, and I find they really do have a subtle but important flavour. Just suck one after it's been in a stew or soup for some time and you'll see what this flavour is. Sort of bitter but also fresh - a bit like a very mild version of lime leaves used in Thai cuisine. It's more or less the same story with Allspice, although it gives a different flavour again.
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