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Bay leaf — product description on

The fresh leaves of laurel are very fragrant, but rather bitter; the bitterness disappears noticeably during drying, but the aroma does not decrease too much.

Bay leaf — the culinary name of the leaves of noble laurel, an evergreen Mediterranean plant Laurus nobilis family of laurel.

Dried bay leaf — one of the most important condiments of European cuisine.

The ancient Greeks decorated the forehead of the victor (laureate) with a laurel wreath — instead of drying the leaves and putting them in the soup, as we do. In Greek mythology, the laurel was dedicated to Apollo, who decorated not only his head with a laurel wreath, but also kithharu and his quiver — in memory of the unshared love of the nymph Daphne, who had become a laurel, in order to avoid the harassment of a persistent god.

The Greek name of the monastery is also associated with the legend. daphnee (Daphne), and the old Russian «Daphnia» (this is the name of the laurel in Russia until the 18th century).

Bay leaf contains essential oil, as well as acetic, valeric and some other acids.

The fresh leaves of laurel are very fragrant, but rather bitter; the bitterness disappears noticeably during drying, but the aroma does not decrease too much.

Try boiling bay leaf and black pepper in water (5-6 bay leaves and 9-10 peppercorns per 1 l of water), cover, cool, strain, and then mix ground beef instead of water with this infusion.

Sometimes in cooking for making sauces they use laurel powder — dry extract of the essential oil obtained from the leaves.

Fruits of laurel less known than the leaves, although sometimes present in ready-made spice mixtures.

Because of the rather strong smell and taste, it is best to add them to sauces and gravy, they give a pleasant touch to fresh potato dishes, and in combination with juniper berries they are great for roast venison.

Eating bay leaf improves immunity, promotes the removal of toxins from the body. At the same time, the use of bay leaf in large quantities is contraindicated during pregnancy, as well as breastfeeding.

In acute diseases of the kidneys, liver and heart, bay leaf should be used carefully.

In large quantities, bay leaf is poisonous.

Bay leaf is most often sold in dried — i.e. dried whole leaves.

Also sold bay powder — This is a dry extract of the essential oil of the leaves.

Due to the wide popularity of bay leaves in Western countries, the phrase “bay leaf” also often appears in the names of many exotic leafy spices. (bay leaf) — «west indian bay leaf«,»indonesian bay leaf«,»indian bay leaf«.

These spices have nothing in common with the laurel in the botanical sense, they have a different taste and aroma, but they are used in the same way in cooking.

By itself, bay leaf is inedible — it is added to hot dishes (soups, stews, meat, fish) and preparations 5–10 minutes before readiness, and then removed.

During this time, the bay leaf gives the dish its flavor and aroma.

Try boiling bay leaf and black pepper in water (5-6 bay leaves and 9-10 peppercorns per 1 l of water), cover, cool, strain, and then mix ground beef instead of water with this infusion.

Bay powder, like salt, is completely dissolved in the prepared dish.

The fruits of laurel have a very strong taste and aroma, therefore in cooking they should be used in very small quantities.

The collection of bay leaves occurs in the autumn-winter period, which begins in November and ends in February.

It is best to buy bay leaves on the market during the season (from November to February).

He has the strongest flavor at this time.

Pay attention to the outer leaf of the bay leaf.

It should not be stained.

If they are, it means that the sheets are sick.

It is best to store this seasoning in vacuum packaging, where there is a special clasp.

If there is no fastener, then it is better to shift the laurel into a glass container, close tightly and store in a kitchen cupboard.

Bay leaf can not be stored for over a year, it loses its flavor and takes on bitterness.

Leek was once bred from wild onions growing in the Mediterranean. He looks like a giant.

Enumerate the healing properties of lemon juice can be long: it reduces the heat, displays.

Kaffir lime leaves, dark green, shiny, double at the petiole, with a very strong floral.

Lime juice is one of the champions in vitamin C content: back in 1759 c.

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