Lots of recipes i do a thing without knowing. It just does a thing. Maybe its an ancient blessing to old gods for flavor that needs a dry leaf.
Sonikku_a
Throw in 20 instead and then you’ll know
Lowly-Worm_
It adds critical hit damage to any dish.
EducationalPlay6269
Cook a dish with it and then cook it without it. It does something.
wemustburncarthage
It makes me feel like a wizard.
LimitedNipples
That’s why you add two (but only if you’re not driving).
Zefuribond
Take a hot water cup, put a bay leaf in there, wait a few minutes, taste. You’ll recognize that “je ne sais quoi” flavor.
10erJohnny
Make a pot of rice with a bay leaf in it so you can really taste it by itself.
AmbVer96
I don’t know what it does, but I do taste the difference when it’s not used
bmf1989
I used to love fucking with a chef I worked with that would get hilariously defensive about this by insisting that bay leaves do absolutely nothing.
Gold_Data6221
think of it at flavor rounder. takes away some funk acrid-ness some sharpness in foods you want the richness to shine more through.
LazyOldCat
3 Bay Leaves. No more, no less. As it has been, it shall always be.
tparoulek
Bay leaf was originally used to reduce indigestion and bloating. But now is used for flavor. If you can’t taste the difference, I would suggest getting fresh bay leaves, I find them much better.
DamNamesTaken11
Bay leaves are those unsung heroes of the herb and spice rack. Doesn’t force itself front and forward like basil, cinnamon, or nutmeg, but will happily reinforce and support everything else.
Greedy_Line4090
Do yourself a favor and grow a bay laurel. The fresh leaves are way better than the dried ones.
VPestilenZ
It has that bayleafy flavour, and one wouldn’t be enough for that massive ass pot
fartsonyourmom
It summons that little rat to fix your recipe so it doesn’t taste like shit.
sourdoughdonuts
It’s the Dish Washer Decider in my house.
Runaway_Smoke
If you ever wonder if bay leaf really makes a difference..cook a pot of plain rice and stick one in there before putting on the lid to steam…
KHanson25
Cut up some chives?
canthigastervalentin
Made some bay and honey ice cream a while ago and it resolved this once and for all. Top tier tree
Normal_Instance_8825
The whole point of bay leaves is to buy them, forget, want to cook a dish a month later, forget you have them and buy more. Rinse and repeat.
Brewmeiser
Bay leafs contain enzymes that help tenderize both meat and beans, while making them more easy to digest. Beyond all the subtle flavor stuff.
Artistic-Milk-3490
The best description I ever saw was “it gives soup that soup flavor”.
tgambill87
Watch this video. They do a really good job of showing why bay leafs matter.
30 Comments
It just bay there.
Lots of recipes i do a thing without knowing. It just does a thing. Maybe its an ancient blessing to old gods for flavor that needs a dry leaf.
Throw in 20 instead and then you’ll know
It adds critical hit damage to any dish.
Cook a dish with it and then cook it without it. It does something.
It makes me feel like a wizard.
That’s why you add two (but only if you’re not driving).
Take a hot water cup, put a bay leaf in there, wait a few minutes, taste. You’ll recognize that “je ne sais quoi” flavor.
Make a pot of rice with a bay leaf in it so you can really taste it by itself.
I don’t know what it does, but I do taste the difference when it’s not used
I used to love fucking with a chef I worked with that would get hilariously defensive about this by insisting that bay leaves do absolutely nothing.
think of it at flavor rounder. takes away some funk acrid-ness some sharpness in foods you want the richness to shine more through.
3 Bay Leaves. No more, no less. As it has been, it shall always be.
Bay leaf was originally used to reduce indigestion and bloating. But now is used for flavor. If you can’t taste the difference, I would suggest getting fresh bay leaves, I find them much better.
Bay leaves are those unsung heroes of the herb and spice rack. Doesn’t force itself front and forward like basil, cinnamon, or nutmeg, but will happily reinforce and support everything else.
Do yourself a favor and grow a bay laurel. The fresh leaves are way better than the dried ones.
It has that bayleafy flavour, and one wouldn’t be enough for that massive ass pot
It summons that little rat to fix your recipe so it doesn’t taste like shit.
It’s the Dish Washer Decider in my house.
If you ever wonder if bay leaf really makes a difference..cook a pot of plain rice and stick one in there before putting on the lid to steam…
Cut up some chives?
Made some bay and honey ice cream a while ago and it resolved this once and for all. Top tier tree
The whole point of bay leaves is to buy them, forget, want to cook a dish a month later, forget you have them and buy more. Rinse and repeat.
Bay leafs contain enzymes that help tenderize both meat and beans, while making them more easy to digest. Beyond all the subtle flavor stuff.
The best description I ever saw was “it gives soup that soup flavor”.
Watch this video. They do a really good job of showing why bay leafs matter.
https://youtu.be/Dft8yud9YQQ?si=XOVudRDuFQ2SuW-c
It adds a nice aroma. In Portugal it’s very common to add to plain white rice and it’s quite noticeable because it’s a very simple side dish.
Don’t trust Big Bay Leaf, it’s all a lie!!
I it’s like umami.
Brew a tea with one leaf and you’ll know.