Grind your bay leaves
Over and over a recipe ends with “remove the bay leaves and serve.” Sorry, but using whole bay leaves, dry or fresh, doesn’t make sense. Put a few dried bay leaves into the spice grinder and treat them like the rest of your dried additions. Same with fresh bay or give them a nice fine chop. Why do folks grind everything from peppercorns, to sumac, to cardamom, to pandan, but use bay leaves whole. I don’t get it, and I'll bet you release more flavor from the ground/cut form..
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
Comments: