Bay leaf is a very common spice that has a bitter taste and a pleasant unsharp aroma. In cooking, it is used in the form of dried or fresh leaves, and also as a powder. With lavrushka, many dishes begin to "sound" in a new way.
Bay leaf in cooking
As a spice, lavrushka is used, perhaps, by all the cuisines of the world. One of the main advantages of bay leaves is that it does not lose its qualities for a long time when properly stored.
Lavrushka is added to flavor various soups, second courses of fish, meat, seafood, vegetables, and sauces. Lavrushka is indispensable for the preparation of marinades, aspic fish, boiled meat, broths, roast. Traditionally, it is seasoned with salted bacon, pickled mushrooms, cucumbers, tomatoes. It is used to flavor vinegar. The bay leaf goes especially well with legumes (lentils, peas, beans).
Lavrushka is a part of many spice mixtures. Among them is one of the most popular - khmeli-suneli.
Bay leaves and soups: rules and recommendations
Lavrushka is added to the soup, as a rule, for flavoring it. It can be used both dried and fresh. Do not cook bay leaves in soup for a long time. It must be added to the first courses 5-7 minutes before they are ready, otherwise the spice will give them too much bitterness. As a result, the taste of the soup will not be up to par.
Moderation is the main rule for using this spice. True, the norms for laying lavrushka differ and depend on the traditions of a particular cuisine. On average, they range from 1 - 2 to 3 - 4 leaves per dish. So, for a 3-liter saucepan with soup, it will be enough to add 2-3 leaves of lavrushka.
After the dish is ready, the bay leaf must be removed from it. It is better to do this in 7-10 minutes. During this time, the lavrushka will have time to give the dish a pleasant taste and aroma.
Contraindications
Bay leaves should be added with caution to meals during pregnancy and breastfeeding. In the latter case, the spice may not change the taste of milk for the better, as a result, the baby will abandon the breast. The use of lavrushka in large quantities is contraindicated in acute diseases of the liver, kidneys and heart.
A bit of history
The birthplace of laurel is Asia Minor, as well as the southern part of the Balkan Peninsula. It first came to European countries as a remedy, but soon lavrushka won recognition as a spice. Laurel trees have been cultivated since ancient times, and it was their branches that were crowned with emperors, athletes and heroes in Rome and Ancient Greece. In the Middle Ages, the laurel was a symbol of kindness, and also served as protection from lightning and all evil.
