Foods of the World Forum Homepage
Forum Home Forum Home > Food Groups > Herbs and Spices
  New Posts New Posts RSS Feed - Bay Leaf, Laurel Leaf
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Bay Leaf, Laurel Leaf

 Post Reply Post Reply
Author
Message
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 5826
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Bay Leaf, Laurel Leaf
    Posted: 24 March 2012 at 06:04
Laurus Nobilis, called Bay Leaf or Laurel  is an evergreen, indigenious to the Mediterranean and grows to the height of 20 feet.
 
Fresh bay leaves are firm, shiny and somewhat bitter. On the other hand, dried Bay leaves have been used in cooking since the 1st century A.D. in the Mediterranean.
 
Their flavour is assertive, and thus, usually one leaf per dish is sufficient. Bay leaves are often added to slow cooked roasts, meat stew dishes, poultry stove top dishes and roasts and soups A to Z, and is an essential ingredient in a bouquet garni.
 
The leaves are normally removed before serving.
 
In Spanish: Laurel
 
Margaux Cintrano.  
www.guidepost.es
GourmetĀ“s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
www.issuu.com / Beyond Taste, Oltre il Gusto ..
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.047 seconds.