Bay leaf is the dried leaves of an evergreen shrub that grows in subtropical climates. Due to its unusual smell and taste, the leaves of this plant have been used for a long time in cooking to add spicy taste and aroma to dishes.
The value of bay leaves is that even when dried, it retains all the beneficial properties, original smell and taste. Dry bay leaves are mainly used in cooking, but sometimes fresh and ground ones are used.
Bay leaves are used in almost all soups and broths, with the exception of dairy ones. They are used as a spice in cooking meat, fish and seafood dishes. In ground form, add to pates, bacon and sausages. Bay leaves also go well with stewed or fried vegetables and legumes. And, of course, it is an indispensable ingredient in various sauces and ketchups. In addition, this seasoning is even used in some types of desserts.
Due to its antiseptic properties and unique spicy aroma, dried laurel leaves are used in the preservation of various products. They are put when salting and pickling cucumbers, beets, zucchini, cabbage, mushrooms and tomatoes, in canned fish and meat (stew).
Bay leaves make the dish aromatic and tasty, adding a spicy, slightly bitter aftertaste to it. But, like any other seasoning, it must be added correctly and in the right amount, otherwise you can only spoil the taste of the dish, turning it into a bitter and unpleasant smelling product.
Bay leaves are added to the first courses no earlier than 5-10 minutes before the end of cooking. And after 10 minutes, they take it out so that the soup has only a slight aroma. This seasoning can be added to the main courses and sauces earlier. When preserved or salted, the seasoning is added while the vegetables are marinated, and remains there throughout storage. The average amount of bay leaves per dish is 1-2 leaves, you can put more in sauces, if it is provided for by the recipe.
Store bay leaves at a temperature of 10-15 degrees in a dry and dark place. At the same time, the air humidity should be 70-75%.
