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Bay leaves are one of the more elusive herbs with a flavor that puzzles people. Despite being a staple ingredient in many soups, stocks, and sauces, many believe bay leaves are unnecessary in cooking.
Bay laurel leaves (Laurus nobilis) Indian bay leaf Cinnamomum tamala Indonesian bay leaf Syzygium polyanthum. The bay leaf is an aromatic leaf commonly used as a herb in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form.
Laurus nobilis / ˈ l ɔːr ə s ˈ n ɒ b ɪ l ɪ s / [2] [3] is an aromatic evergreen tree or large shrub with green, glabrous (smooth) leaves. It is in the flowering plant family Lauraceae. It is native to the Mediterranean region and is used as bay leaf for seasoning in cooking.
Leaves can be used whole, like a bay-leaf in cooking, or spicy fruits are added to various dishes for flavour. The distilled essential oils from leaves and twigs are also used as flavouring products.
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For the hollandaise, combine the satsuma juice, vinegar, ginger, shallots, peppercorns, coriander, thyme, and bay leaf in a small saucepan over medium heat and boil until the liquid is reduced by half. Strain the reduction into a small bowl (discard the solids), whisk in the lemon juice, and let cool.
You may have added a leaf or two to season dishes such as casseroles, soups and stews. But bay laurel also is great as a hedge or as part of your herb garden. Skip to main content. 24/7 Help. For ...
There is no standard recipe for bouquet garni, but most French recipes include thyme, bay leaf and parsley. [4] It may also include basil, burnet, chervil, rosemary, peppercorns, [7] savory and tarragon. Vegetables such as carrot, celery (leaves or leaf stalks), celeriac, leek, onion and parsley root are sometimes included in the bouquet.