Many Aspects Of Dried Bay Leaves
Understanding how to combine certain herbs and spices for the best results and optimum flavor release is a huge part of knowing how to prepare a truly savory meal. Different mixtures are used to obtain the varied signature tastes of each style. More and more recipes are calling for the use of dried bay leaves to enhance the tastiness of the dish and all of its ingredients.
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.
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.
The old product does not have to be tossed away when fresh stock is brought in. They can be used to create lovely decorative pieces, added to a fragrant potpourri mix and other crafty purposes. They make a perfect filler for a sachet or drawer liner when crushed and can keep garments from smelling stale.
One of the more common ways to utilize this herb is to add it to recipes that are meant to cook slowly over an extended period of time. Allowing the product to heat up in this manner releases the enhancing properties intermittently so that they are more completely mixed with the other ingredients. Adding this and certain spice combinations to beans, lentils, sauces, stocks, marinades, stews and soups can make for a tasty meal.
Steaming is also a highly effective way to cook with this herb. The moist heat permeates the product and infuses its flavors with that of everything else in the pot. It truly brings out the best qualities in such foods as fish, seafood, chicken and vegetables for a pleasurable culinary experience.
When it comes to recipes, the product should always be used in its whole form for best results. The pieces should be completely removed from the dish prior to being served. This is because while the plant provides great flavor to foods during the cooking process, they themselves do not have a pleasant taste at all and may ruin the dining experience for anyone ingesting them directly.
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.
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.
The old product does not have to be tossed away when fresh stock is brought in. They can be used to create lovely decorative pieces, added to a fragrant potpourri mix and other crafty purposes. They make a perfect filler for a sachet or drawer liner when crushed and can keep garments from smelling stale.
One of the more common ways to utilize this herb is to add it to recipes that are meant to cook slowly over an extended period of time. Allowing the product to heat up in this manner releases the enhancing properties intermittently so that they are more completely mixed with the other ingredients. Adding this and certain spice combinations to beans, lentils, sauces, stocks, marinades, stews and soups can make for a tasty meal.
Steaming is also a highly effective way to cook with this herb. The moist heat permeates the product and infuses its flavors with that of everything else in the pot. It truly brings out the best qualities in such foods as fish, seafood, chicken and vegetables for a pleasurable culinary experience.
When it comes to recipes, the product should always be used in its whole form for best results. The pieces should be completely removed from the dish prior to being served. This is because while the plant provides great flavor to foods during the cooking process, they themselves do not have a pleasant taste at all and may ruin the dining experience for anyone ingesting them directly.
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