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Ons ken almal die oefenperiode-die finale week kom, u het 'n klomp ekstra maaltye en u gaan reguit na die C-winkel om onnodige graan, skyfies en ander versnaperinge op te vang wat onvermydelik in u koshuis wegbreek. ... of jaar. Of, nog erger, vergeet u om u punte te gebruik, en dit is vir ewig weg. Skenk dit eerder as om u punte te laat mors! Dit is die seisoen van gee, tog.

Skenk tussen nou en 13 Desember u oorblywende maaltye of geld bymekaar en help om kos op die tafel te sit vir baie minder bevoorregte gesinne gedurende die vakansieseisoen as deel van Campus Kitchens se nuwe Points For A Purpose -inisiatief. Campus Kitchens is 'n Noordwes -organisasie wat bestaande hulpbronne gebruik om in die honger en voedingsbehoeftes van die gemeenskap te voorsien deur voedsel uit eetsale te haal, te verpak en aan plaaslike inwoners te lewer wat nie hulself of hul gesinne kan voed nie. Hulle werk saam met NUCuisine om so 'n uitreikprogram moontlik te maak.

Hoe om dit te doen:

Vertel eenvoudig aan die kassier by die naaste NUCuisine -winkel hoeveel punte u wil skenk.

So maklik!

Die berig Points For A Purpose verskyn eers op die Spoon University.


Wat is die punt van lourierblare? | Vra die Food Lab

Hier is 'n maklike manier om te sien watter lourierblare regtig smaak soos: gooi 'n paar in 'n pot water en laat prut. Proe dit na vyf minute, en jy sal waarskynlik menthol en bloekom kry (dink: Vick's VapoRub). Dit is die chemiese stof eugenol jy ruik, en dit is die grootste bestanddeel in die lourierblaar se geurarsenaal van meer as 50 verbindings.

Laat hulle langer prut soos in 'n stoofpot, byvoorbeeld 'n uur of so, en u sal sien dat die geur en aroma sal verander. Die harde neusopruimende menthol sal afneem, terwyl meer komplekse tee-agtige geure na vore sal kom. Dit is die geure wat u by u sop, bredies en souse wil voeg.

Dit is verstaanbaar waarom u dink dat dit opsioneel is. Lourierblaar speel van nature die tweede viool vir ander, meer prominente geure. Maar net soos 'n gemaalde swartpeper, 'n paar gesoteerde ansjovis of 'n saggemaakte prei nie onmiddellik herkenbaar is in 'n bredie nie, voeg dit 'n laag subtiele agtergrondmusiek by sodat die sterre van u gereg kan speel.

Droog of vars?

Baie kruie is amper nutteloos in hul gedroogde toestand. Daardie klein potjies pietersielie, basiliekruid of koriander? Los hulle op die rak. Teer, blaaragtige kruie het hoogs vlugtige geurverbindings wat vinnig verdwyn. Al wat u verdien deur dit in hul gedroogde vorm te gebruik, is 'n stowwerige tekstuur.

Maar dit lyk asof ander kruie goed gedroog word. Oregano, roosmaryn, marjolein, en ja, lourierblare. Dit het te doen met hul groeiende klimaat. Kruie in warm weer wat in droë klimate groei, is geneig om aromatiese verbindings te hê wat baie minder onbestendig is (dit is sinvol, aangesien dit blare is wat ontwerp is om soveel vog as moontlik te behou), wat beteken dat hulle selfs na droging behoorlik behou hoeveelheid geur. Vars gedroogde kruie bly tot 'n paar maande lekker as dit op 'n koel, droë plek gestoor word.

Wil u u lourierblare nog langer lekker hou? Bêre dit in die vrieskas, dan hou dit lank jaar. Dit is wonderlik om te weet of u geld wil spaar en in grootmaat wil koop.

Daar is nog 'n baie belangrike oorweging by die keuse van vars versus gedroogde lourierblare.

Ek het die gewoonte om 'n lourierblaar by my béchamelsous te voeg en het eenkeer die fout gemaak om 'n vars lourierblaar daar in te gooi. Ek het gedink, vars is beter, reg? Ek eindig met 'n sous wat smaak asof ek 'n bottel koue medisyne daarin gegooi het. Wat gee?

Dit blyk dat gedroogde lourierblare in hierdie land ingevoer word (gewoonlik uit Turkye) en dat vars lourierblare byna universeel uit Kalifornië kom. En eintlik is die twee tipes lourierblare nie eens direk verwant nie. Verse lourierblare uit Kalifornië kom van 'n boom met 'n beslis sterker bloekomgeur wat maklik 'n gereg kan oorheers as u nie versigtig is nie, terwyl die Turkse baai baie sagter en meer genuanseerd is. Eintlik is lourierblare die enigste geval waarteen ek sou pleit ooit vars gebruik, tensy jy weet waaroor jy besig is.*

Edit: *of tensy u weet dat u regte laurier uit die Middellandse See kry, nie die baai van Kalifornië nie.

Lang storie kort? Ja, jy moet lourierblare gebruik. Nee, vars lourierblare kan nie deur droë vervang word nie. Ja, u moet dit in die vrieskas bêre, en laastens, ja, ek kan u my gunsteling lourierblaar-voorwaartse resep vertel: dit is hierdie Jerk Chicken, waar die hoender gaar word op 'n vol bed met rokende lourierblare.


Wat is die punt van lourierblare? | Vra die Food Lab

Hier is 'n maklike manier om te sien watter lourierblare regtig smaak soos: gooi 'n paar in 'n pot water en laat prut. Proe dit na vyf minute, en jy sal waarskynlik menthol en bloekom kry (dink: Vick's VapoRub). Dit is die chemiese stof eugenol jy ruik, en dit is die grootste bestanddeel in die lourierblaar se geurarsenaal van meer as 50 verbindings.

Laat hulle langer prut soos in 'n stoofpot, byvoorbeeld 'n uur of so, en u sal sien dat die geur en aroma sal verander. Die harde neusopruimende menthol sal afneem, terwyl meer komplekse tee-agtige geure na vore sal kom. Dit is die geure wat u by u sop, bredies en souse wil voeg.

Dit is verstaanbaar waarom u dink dat dit opsioneel is. Lourierblaar speel van nature die tweede viool vir ander, meer prominente geure. Maar net soos 'n gemaalde swartpeper, 'n paar gesoute ansjovis of 'n saggemaakte prei nie onmiddellik herkenbaar is in 'n bredie nie, voeg dit 'n laag subtiele agtergrondmusiek by sodat die sterre van u gereg kan speel.

Droog of vars?

Baie kruie is amper nutteloos in hul gedroogde toestand. Daardie klein potjies pietersielie, basiliekruid of koriander? Los hulle op die rak. Teer, blaaragtige kruie het hoogs vlugtige geurverbindings wat vinnig verdwyn. Al wat u verdien deur dit in hul gedroogde vorm te gebruik, is 'n stowwerige tekstuur.

Maar dit lyk asof ander kruie goed gedroog word. Oregano, roosmaryn, marjolein, en ja, lourierblare. Dit het te doen met hul groeiende klimaat. Kruie in warm weer wat in droë klimate groei, is geneig om aromatiese verbindings te hê wat baie minder onbestendig is (dit is sinvol, aangesien dit blare is wat ontwerp is om soveel vog as moontlik te behou), wat beteken dat hulle selfs na droging behoorlik behou hoeveelheid geur. Vars gedroogde kruie bly tot 'n paar maande lekker as dit op 'n koel, droë plek gebêre word.

Wil u u lourierblare nog langer lekker hou? Bêre dit in die vrieskas, dan hou dit lank jaar. Dit is wonderlik om te weet of u geld wil spaar en in grootmaat wil koop.

Daar is nog 'n baie belangrike oorweging by die keuse van vars versus gedroogde lourierblare.

Ek het die gewoonte om 'n lourierblaar by my béchamelsous te voeg en het eenkeer die fout gemaak om 'n vars lourierblaar daar in te gooi. Ek het gedink, vars is beter, reg? Ek eindig met 'n sous wat smaak asof ek 'n bottel koue medisyne daarin gegooi het. Wat gee?

Dit blyk dat gedroogde lourierblare in hierdie land ingevoer word (gewoonlik uit Turkye) en dat vars lourierblare byna universeel uit Kalifornië kom. En eintlik is die twee tipes lourierblare nie eens direk verwant nie. Verse lourierblare uit Kalifornië kom van 'n boom met 'n beslis sterker bloekomgeur wat maklik 'n gereg kan oorheers as u nie versigtig is nie, terwyl die Turkse baai baie sagter en meer genuanseerd is. In werklikheid is lourierblare die enigste geval waarteen ek sou pleit ooit vars gebruik, tensy jy weet waaroor jy besig is.*

Edit: *of tensy u weet dat u regte laurier uit die Middellandse See kry, nie die baai van Kalifornië nie.

Lang storie kort? Ja, jy moet lourierblare gebruik. Nee, vars lourierblare kan nie deur droë vervang word nie. Ja, u moet dit in die vrieskas bêre, en laastens, ja, ek kan u my gunsteling lourierblaar-voorwaartse resep vertel: dit is hierdie Jerk Chicken, waar die hoender gaar word op 'n vol bed met rokende lourierblare.


Wat is die punt van lourierblare? | Vra die Food Lab

Hier is 'n maklike manier om te sien watter lourierblare regtig smaak soos: gooi 'n paar in 'n pot water en laat prut. Proe dit na vyf minute, en jy kry waarskynlik menthol en bloekom (dink: Vick's VapoRub). Dit is die chemiese stof eugenol jy ruik, en dit is die grootste bestanddeel in die lourierblaar se geurarsenaal van meer as 50 verbindings.

Laat hulle langer prut soos in 'n stoofpot, byvoorbeeld 'n uur of so, en u sal sien dat die geur en aroma sal verander. Die harde neusopruimende menthol sal afneem, terwyl meer komplekse tee-agtige geure na vore sal kom. Dit is die geure wat u by u sop, bredies en souse wil voeg.

Dit is verstaanbaar waarom u dink dat dit opsioneel is. Lourierblaar speel van nature die tweede viool vir ander, meer prominente geure. Maar net soos 'n gemaalde swartpeper, 'n paar gesoteerde ansjovis of 'n saggemaakte prei nie onmiddellik herkenbaar is in 'n bredie nie, voeg dit 'n laag subtiele agtergrondmusiek by sodat die sterre van u gereg kan speel.

Droog of vars?

Baie kruie is amper nutteloos in hul gedroogde toestand. Daardie klein potjies pietersielie, basiliekruid of koriander? Los hulle op die rak. Teer, blaaragtige kruie het hoogs vlugtige geurverbindings wat vinnig verdwyn. Al wat u verdien deur dit in hul gedroogde vorm te gebruik, is 'n stowwerige tekstuur.

Maar dit lyk asof ander kruie goed gedroog word. Oregano, roosmaryn, marjolein, en ja, lourierblare. Dit het te doen met hul groeiende klimaat. Kruie in warm weer wat in droë klimate groei, is geneig om aromatiese verbindings te hê wat baie minder onbestendig is (dit is sinvol, aangesien dit blare is wat ontwerp is om soveel vog as moontlik te behou), wat beteken dat hulle selfs na droging behoorlik behou hoeveelheid geur. Vars gedroogde kruie bly tot 'n paar maande lekker as dit op 'n koel, droë plek gebêre word.

Wil u u lourierblare nog langer lekker hou? Bêre dit in die vrieskas, dan hou dit lank jaar. Dit is wonderlik om te weet of u geld wil spaar en in grootmaat wil koop.

Daar is nog 'n baie belangrike oorweging by die keuse van vars versus gedroogde lourierblare.

Ek het die gewoonte om 'n lourierblaar by my béchamelsous te voeg en het eenkeer die fout gemaak om 'n vars lourierblaar daar in te gooi. Ek het gedink, vars is beter, reg? Ek eindig met 'n sous wat smaak asof ek 'n bottel koue medisyne daarin gegooi het. Wat gee?

Dit blyk dat gedroogde lourierblare in hierdie land ingevoer word (gewoonlik uit Turkye) en dat vars lourierblare byna universeel uit Kalifornië kom. En eintlik is die twee tipes lourierblare nie eens direk verwant nie. Verse lourierblare uit Kalifornië kom van 'n boom met 'n beslis sterker bloekomgeur wat maklik 'n gereg kan oorheers as u nie versigtig is nie, terwyl die Turkse baai baie sagter en meer genuanseerd is. Eintlik is lourierblare die enigste geval waarteen ek sou pleit ooit vars gebruik, tensy jy weet waarvoor jy besig is.*

Edit: *of tensy u weet dat u regte laurier uit die Middellandse See kry, nie die baai van Kalifornië nie.

Lang storie kort? Ja, jy moet lourierblare gebruik. Nee, vars lourierblare kan nie deur droë vervang word nie. Ja, u moet dit in die vrieskas bêre, en laastens, ja, ek kan u my gunsteling lourierblaar-voorwaartse resep vertel: dit is hierdie Jerk Chicken, waar die hoender gaar word op 'n vol bed met rokende lourierblare.


Wat is die punt van lourierblare? | Vra die Food Lab

Hier is 'n maklike manier om te sien watter lourierblare regtig smaak soos: gooi 'n paar in 'n pot water en laat prut. Proe dit na vyf minute, en jy kry waarskynlik menthol en bloekom (dink: Vick's VapoRub). Dit is die chemiese stof eugenol jy ruik, en dit is die grootste bestanddeel in die lourierblaar se geurarsenaal van meer as 50 verbindings.

Laat hulle langer prut soos in 'n stoofpot, byvoorbeeld 'n uur of so, en u sal sien dat die geur en aroma sal verander. Die harde neus-skoonmaak-menthol sal afneem, terwyl meer komplekse tee-agtige geure na vore sal kom. Dit is die geure wat u by u sop, bredies en souse wil voeg.

Dit is verstaanbaar waarom u dink dat dit opsioneel is. Lourierblaar speel van nature die tweede viool vir ander, meer prominente geure. Maar net soos 'n gemaalde swartpeper, 'n paar gesoteerde ansjovis of 'n saggemaakte prei nie onmiddellik herkenbaar is in 'n bredie nie, voeg dit 'n laag subtiele agtergrondmusiek by sodat die sterre van u gereg kan speel.

Droog of vars?

Baie kruie is amper nutteloos in hul gedroogde toestand. Daardie klein potjies pietersielie, basiliekruid of koriander? Los hulle op die rak. Teer, blaaragtige kruie het hoogs vlugtige geurverbindings wat vinnig verdwyn. Al wat u verdien deur dit in hul gedroogde vorm te gebruik, is 'n stowwerige tekstuur.

Maar dit lyk asof ander kruie goed gedroog word. Oregano, roosmaryn, marjolein, en ja, lourierblare. Dit het te doen met hul groeiende klimaat. Kruie in warm weer wat in droë klimate groei, is geneig om aromatiese verbindings te hê wat baie minder onbestendig is (dit is sinvol, aangesien dit blare is wat ontwerp is om soveel vog as moontlik te behou), wat beteken dat hulle selfs na droging behoorlik behou hoeveelheid geur. Vars gedroogde kruie bly tot 'n paar maande lekker as dit op 'n koel, droë plek gestoor word.

Wil u u lourierblare nog langer lekker hou? Bêre dit in die vrieskas, dan hou dit lank jaar. Dit is wonderlik om te weet of u geld wil spaar en in grootmaat wil koop.

Daar is nog 'n baie belangrike oorweging by die keuse van vars versus gedroogde lourierblare.

Ek het die gewoonte om 'n lourierblaar by my béchamelsous te voeg en het eenkeer die fout gemaak om 'n vars lourierblaar daar in te gooi. Ek het gedink, vars is beter, reg? Ek eindig met 'n sous wat smaak asof ek 'n bottel koue medisyne daarin gegooi het. Wat gee?

Dit blyk dat gedroogde lourierblare in hierdie land ingevoer word (gewoonlik uit Turkye) en dat vars lourierblare byna universeel uit Kalifornië kom. En eintlik is die twee tipes lourierblare nie eens direk verwant nie. Verse lourierblare uit Kalifornië kom van 'n boom met 'n beslis sterker bloekomgeur wat maklik 'n gereg kan oorheers as u nie versigtig is nie, terwyl die Turkse baai baie sagter en meer genuanseerd is. Eintlik is lourierblare die enigste geval waarteen ek sou pleit ooit vars gebruik, tensy jy weet waaroor jy besig is.*

Edit: *of tensy u weet dat u regte laurier uit die Middellandse See kry, nie die baai van Kalifornië nie.

Lang storie kort? Ja, jy moet lourierblare gebruik. Nee, vars lourierblare kan nie deur droë vervang word nie. Ja, u moet dit in die vrieskas bêre, en laastens, ja, ek kan u my gunsteling lourierblaar-voorwaartse resep vertel: dit is hierdie Jerk Chicken, waar die hoender gaar word op 'n vol bed met rokende lourierblare.


Wat is die punt van lourierblare? | Vra die Food Lab

Hier is 'n maklike manier om te sien watter lourierblare regtig smaak soos: gooi 'n paar in 'n pot water en laat prut. Proe dit na vyf minute, en jy sal waarskynlik menthol en bloekom kry (dink: Vick's VapoRub). Dit is die chemiese stof eugenol jy ruik, en dit is die grootste bestanddeel in die lourierblaar se geurarsenaal van meer as 50 verbindings.

Laat hulle langer prut soos in 'n stoofpot, byvoorbeeld 'n uur of so, en u sal sien dat die geur en aroma sal verander. Die harde neus-skoonmaak-menthol sal afneem, terwyl meer komplekse tee-agtige geure na vore sal kom. Dit is die geure wat u by u sop, bredies en souse wil voeg.

Dit is verstaanbaar waarom u dink dat dit opsioneel is. Lourierblaar speel van nature die tweede viool vir ander, meer prominente geure. Maar net soos 'n gemaalde swartpeper, 'n paar gesoute ansjovis of 'n saggemaakte prei nie onmiddellik herkenbaar is in 'n bredie nie, voeg dit 'n laag subtiele agtergrondmusiek by sodat die sterre van u gereg kan speel.

Droog of vars?

Baie kruie is amper nutteloos in hul gedroogde toestand. Daardie klein potjies pietersielie, basiliekruid of koriander? Los hulle op die rak. Teer, blaaragtige kruie het hoogs vlugtige geurverbindings wat vinnig verdwyn. Al wat u verdien deur dit in hul gedroogde vorm te gebruik, is 'n stowwerige tekstuur.

Maar dit lyk asof ander kruie goed gedroog word. Oregano, roosmaryn, marjolein, en ja, lourierblare. Dit het te doen met hul groeiende klimaat. Kruie in warm weer wat in droë klimate groei, is geneig om aromatiese verbindings te hê wat baie minder onbestendig is (dit is sinvol, aangesien dit blare is wat ontwerp is om soveel vog as moontlik te behou), wat beteken dat hulle selfs na droging behoorlik behou hoeveelheid geur. Vars gedroogde kruie bly tot 'n paar maande lekker as dit op 'n koel, droë plek gebêre word.

Wil u u lourierblare nog langer lekker hou? Bêre dit in die vrieskas, dan hou dit lank jaar. Dit is wonderlik om te weet of u geld wil spaar en in grootmaat wil koop.

Daar is nog 'n baie belangrike oorweging by die keuse van vars versus gedroogde lourierblare.

Ek het die gewoonte om 'n lourierblaar by my béchamelsous te voeg en het eenkeer die fout gemaak om 'n vars lourierblaar daar in te gooi. Ek het gedink, vars is beter, reg? Ek eindig met 'n sous wat smaak asof ek 'n bottel koue medisyne daarin gegooi het. Wat gee?

Dit blyk dat gedroogde lourierblare in hierdie land ingevoer word (gewoonlik uit Turkye) en dat vars lourierblare byna universeel uit Kalifornië kom. En eintlik is die twee tipes lourierblare nie eens direk verwant nie. Verse lourierblare uit Kalifornië kom van 'n boom met 'n beslis sterker bloekomgeur wat maklik 'n gereg kan oorheers as u nie versigtig is nie, terwyl die Turkse baai baie sagter en meer genuanseerd is. Eintlik is lourierblare die enigste geval waarteen ek sou pleit ooit vars gebruik, tensy jy weet waaroor jy besig is.*

Edit: *of tensy u weet dat u regte laurier uit die Middellandse See kry, nie die baai van Kalifornië nie.

Lang storie kort? Ja, jy moet lourierblare gebruik. Nee, vars lourierblare kan nie deur droë vervang word nie. Ja, u moet dit in die vrieskas bêre, en laastens, ja, ek kan u my gunsteling lourierblaar-voorwaartse resep vertel: dit is hierdie Jerk Chicken, waar die hoender gaar word op 'n vol bed met rokende lourierblare.


Wat is die punt van lourierblare? | Vra die Food Lab

Hier is 'n maklike manier om te sien watter lourierblare regtig smaak soos: gooi 'n paar in 'n pot water en laat prut. Proe dit na vyf minute, en jy sal waarskynlik menthol en bloekom kry (dink: Vick's VapoRub). Dit is die chemiese stof eugenol jy ruik, en dit is die grootste bestanddeel in die lourierblaar se geurarsenaal van meer as 50 verbindings.

Laat hulle langer prut soos in 'n stoofpot, byvoorbeeld 'n uur of so, en u sal sien dat die geur en aroma sal verander. Die harde neusopruimende menthol sal afneem, terwyl meer komplekse tee-agtige geure na vore sal kom. Dit is die geure wat u by u sop, bredies en souse wil voeg.

Dit is verstaanbaar waarom u dink dat dit opsioneel is. Lourierblaar speel van nature die tweede viool vir ander, meer prominente geure. Maar net soos 'n gemaalde swartpeper, 'n paar gesoteerde ansjovis of 'n saggemaakte prei nie onmiddellik herkenbaar is in 'n bredie nie, voeg dit 'n laag subtiele agtergrondmusiek by sodat die sterre van u gereg kan speel.

Droog of vars?

Baie kruie is amper nutteloos in hul gedroogde toestand. Daardie klein potjies pietersielie, basiliekruid of koriander? Los hulle op die rak. Teer, blaaragtige kruie het hoogs vlugtige geurverbindings wat vinnig verdwyn. Al wat u verdien deur dit in hul gedroogde vorm te gebruik, is 'n stowwerige tekstuur.

Maar dit lyk asof ander kruie goed gedroog word. Oregano, roosmaryn, marjolein, en ja, lourierblare. Dit het te doen met hul groeiende klimaat. Kruie in warm weer wat in droë klimate groei, is geneig om aromatiese verbindings te hê wat baie minder onbestendig is (dit is sinvol, aangesien dit blare is wat ontwerp is om soveel vog as moontlik te behou), wat beteken dat hulle selfs na droging behoorlik behou hoeveelheid geur. Vars gedroogde kruie bly tot 'n paar maande lekker as dit op 'n koel, droë plek gebêre word.

Wil u u lourierblare nog langer lekker hou? Bêre dit in die vrieskas, dan hou dit lank jaar. Dit is wonderlik om te weet of u geld wil spaar en in grootmaat wil koop.

Daar is nog 'n baie belangrike oorweging by die keuse van vars versus gedroogde lourierblare.

Ek het die gewoonte om 'n lourierblaar by my béchamelsous te voeg en het eenkeer die fout gemaak om 'n vars lourierblaar daar in te gooi. Ek het gedink, vars is beter, reg? Ek eindig met 'n sous wat smaak asof ek 'n bottel koue medisyne daarin gegooi het. Wat gee?

Dit blyk dat gedroogde lourierblare in hierdie land ingevoer word (gewoonlik uit Turkye) en dat vars lourierblare byna universeel uit Kalifornië kom. En eintlik is die twee tipes lourierblare nie eens direk verwant nie. Verse lourierblare uit Kalifornië kom van 'n boom met 'n beslis sterker bloekomgeur wat maklik 'n gereg kan oorheers as u nie versigtig is nie, terwyl die Turkse baai baie sagter en meer genuanseerd is. Eintlik is lourierblare die enigste geval waarteen ek sou pleit ooit vars gebruik, tensy jy weet waarvoor jy besig is.*

Edit: *of tensy u weet dat u regte laurier uit die Middellandse See kry, nie die baai van Kalifornië nie.

Lang storie kort? Ja, jy moet lourierblare gebruik. Nee, vars lourierblare kan nie deur droë vervang word nie. Ja, u moet dit in die vrieskas bêre, en laastens, ja, ek kan u my gunsteling lourierblaar-voorwaartse resep vertel: dit is hierdie Jerk Chicken, waar die hoender gaar word op 'n vol bed met rokende lourierblare.


Wat is die punt van lourierblare? | Vra die Food Lab

Hier is 'n maklike manier om te sien watter lourierblare regtig smaak soos: gooi 'n paar in 'n pot water en laat prut. Proe dit na vyf minute, en jy sal waarskynlik menthol en bloekom kry (dink: Vick's VapoRub). Dit is die chemiese stof eugenol jy ruik, en dit is die grootste bestanddeel in die lourierblaar se geurarsenaal van meer as 50 verbindings.

Laat hulle langer prut soos in 'n stoofpot, byvoorbeeld 'n uur of so, en u sal sien dat die geur en aroma sal verander. Die harde neus-skoonmaak-menthol sal afneem, terwyl meer komplekse tee-agtige geure na vore sal kom. Dit is die geure wat u by u sop, bredies en souse wil voeg.

Dit is verstaanbaar waarom u dink dat dit opsioneel is. Lourierblaar speel van nature die tweede viool vir ander, meer prominente geure. Maar net soos 'n gemaalde swartpeper, 'n paar gesoteerde ansjovis of 'n saggemaakte prei nie onmiddellik herkenbaar is in 'n bredie nie, voeg dit 'n laag subtiele agtergrondmusiek by sodat die sterre van u gereg kan speel.

Droog of vars?

Baie kruie is amper nutteloos in hul gedroogde toestand. Daardie klein potjies pietersielie, basiliekruid of koriander? Los hulle op die rak. Teer, blaaragtige kruie het hoogs vlugtige geurverbindings wat vinnig verdwyn. Al wat u verdien deur dit in hul gedroogde vorm te gebruik, is 'n stowwerige tekstuur.

Maar dit lyk asof ander kruie goed gedroog word. Oregano, roosmaryn, marjolein, en ja, lourierblare. Dit het te doen met hul groeiende klimaat. Kruie in warm weer wat in droë klimate groei, is geneig om aromatiese verbindings te hê wat baie minder onbestendig is (dit is sinvol, aangesien dit blare is wat ontwerp is om soveel vog as moontlik te behou), wat beteken dat hulle selfs na droging behoorlik behou hoeveelheid geur. Vars gedroogde kruie bly tot 'n paar maande lekker as dit op 'n koel, droë plek gebêre word.

Wil u u lourierblare nog langer lekker hou? Bêre dit in die vrieskas, dan hou dit lank jaar. Dit is wonderlik om te weet of u geld wil spaar en in grootmaat wil koop.

Daar is nog 'n baie belangrike oorweging by die keuse van vars versus gedroogde lourierblare.

Ek het die gewoonte om 'n lourierblaar by my béchamelsous te voeg en het eenkeer die fout gemaak om 'n vars lourierblaar daar in te gooi. Ek het gedink, vars is beter, reg? Ek eindig met 'n sous wat smaak asof ek 'n bottel koue medisyne daarin gegooi het. Wat gee?

Dit blyk dat gedroogde lourierblare in hierdie land ingevoer word (gewoonlik uit Turkye) en dat vars lourierblare byna universeel uit Kalifornië kom. En eintlik is die twee tipes lourierblare nie eens direk verwant nie. Verse lourierblare uit Kalifornië kom van 'n boom met 'n beslis sterker bloekomgeur wat maklik 'n gereg kan oorheers as u nie versigtig is nie, terwyl die Turkse baai baie sagter en meer genuanseerd is. Eintlik is lourierblare die enigste geval waarteen ek sou pleit ooit vars gebruik, tensy jy weet waarvoor jy besig is.*

Edit: *of tensy u weet dat u regte laurier uit die Middellandse See kry, nie die baai van Kalifornië nie.

Lang storie kort? Ja, jy moet lourierblare gebruik. Nee, vars lourierblare kan nie deur droë vervang word nie. Ja, u moet dit in die vrieskas bêre, en laastens, ja, ek kan u my gunsteling lourierblaar-voorwaartse resep vertel: dit is hierdie Jerk Chicken, waar die hoender gaar word op 'n vol bed met rokende lourierblare.


Wat is die punt van lourierblare? | Vra die Food Lab

Hier is 'n maklike manier om te sien watter lourierblare regtig smaak soos: gooi 'n paar in 'n pot water en laat prut. Proe dit na vyf minute, en jy kry waarskynlik menthol en bloekom (dink: Vick's VapoRub). Dit is die chemiese stof eugenol jy ruik, en dit is die grootste bestanddeel in die lourierblaar se geurarsenaal van meer as 50 verbindings.

Laat hulle langer prut soos in 'n stoofpot, byvoorbeeld 'n uur of so, en u sal sien dat die geur en aroma sal verander. Die harde neusopruimende menthol sal afneem, terwyl meer komplekse tee-agtige geure na vore sal kom. Dit is die geure wat u by u sop, bredies en souse wil voeg.

Dit is verstaanbaar waarom u dink dat dit opsioneel is. Lourierblaar speel van nature die tweede viool vir ander, meer prominente geure. Maar net soos 'n gemaalde swartpeper, 'n paar gesoteerde ansjovis of 'n saggemaakte prei nie onmiddellik herkenbaar is in 'n bredie nie, voeg dit 'n laag subtiele agtergrondmusiek by sodat die sterre van u gereg kan speel.

Droog of vars?

Baie kruie is byna nutteloos in hul gedroogde toestand. Daardie klein potjies pietersielie, basiliekruid of koriander? Los hulle op die rak. Teer, blaaragtige kruie het hoogs vlugtige geurverbindings wat vinnig verdwyn. Al wat u verdien deur dit in hul gedroogde vorm te gebruik, is 'n stowwerige tekstuur.

Maar dit lyk asof ander kruie goed gedroog word. Oregano, roosmaryn, marjolein, en ja, lourierblare. Dit het te doen met hul groeiende klimaat. Kruie in warm weer wat in droë klimate groei, is geneig om aromatiese verbindings te hê wat baie minder onbestendig is (dit is sinvol, aangesien dit blare is wat ontwerp is om soveel vog as moontlik te behou), wat beteken dat hulle selfs na droging behoorlik behou hoeveelheid geur. Vars gedroogde kruie bly tot 'n paar maande lekker as dit op 'n koel, droë plek gebêre word.

Wil u u lourierblare nog langer lekker hou? Bêre dit in die vrieskas, dan hou dit lank jaar. Dit is wonderlik om te weet of u geld wil spaar en in grootmaat wil koop.

Daar is nog 'n baie belangrike oorweging by die keuse van vars versus gedroogde lourierblare.

Ek het die gewoonte om 'n lourierblaar by my béchamelsous te voeg en het eenkeer die fout gemaak om 'n vars lourierblaar daar in te gooi. Ek het gedink, vars is beter, reg? Ek eindig met 'n sous wat smaak asof ek 'n bottel koue medisyne daarin gegooi het. Wat gee?

Dit blyk dat gedroogde lourierblare in hierdie land ingevoer word (gewoonlik uit Turkye) en dat vars lourierblare byna universeel uit Kalifornië kom. En eintlik is die twee tipes lourierblare nie eens direk verwant nie. Verse lourierblare uit Kalifornië kom van 'n boom met 'n beslis sterker bloekomgeur wat maklik 'n gereg kan oorheers as u nie versigtig is nie, terwyl die Turkse baai baie sagter en meer genuanseerd is. Eintlik is lourierblare die enigste geval waarteen ek sou pleit ooit vars gebruik, tensy jy weet waaroor jy besig is.*

Edit: *of tensy u weet dat u regte laurier uit die Middellandse See kry, nie die baai van Kalifornië nie.

Lang storie kort? Ja, jy moet lourierblare gebruik. Nee, vars lourierblare kan nie deur droë vervang word nie. Ja, u moet dit in die vrieskas bêre, en laastens, ja, ek kan u my gunsteling lourierblaar-voorwaartse resep vertel: dit is hierdie Jerk Chicken, waar die hoender gaar word op 'n vol bed met rokende lourierblare.


Wat is die punt van lourierblare? | Vra die Food Lab

Hier is 'n maklike manier om te sien watter lourierblare regtig smaak soos: gooi 'n paar in 'n pot water en laat prut. Proe dit na vyf minute, en jy kry waarskynlik menthol en bloekom (dink: Vick's VapoRub). Dit is die chemiese stof eugenol jy ruik, en dit is die grootste bestanddeel in die lourierblaar se geurarsenaal van meer as 50 verbindings.

Laat hulle langer prut soos in 'n stoofpot, byvoorbeeld 'n uur of so, en u sal sien dat die geur en aroma sal verander. Die harde neus-skoonmaak-menthol sal afneem, terwyl meer komplekse tee-agtige geure na vore sal kom. Dit is die geure wat u by u sop, bredies en souse wil voeg.

Dit is verstaanbaar waarom u dink dat dit opsioneel is. Lourierblaar speel van nature die tweede viool vir ander, meer prominente geure. Maar net soos 'n gemaalde swartpeper, 'n paar gesoteerde ansjovis of 'n saggemaakte prei nie onmiddellik herkenbaar is in 'n bredie nie, voeg dit 'n laag subtiele agtergrondmusiek by sodat die sterre van u gereg kan speel.

Droog of vars?

Baie kruie is amper nutteloos in hul gedroogde toestand. Daardie klein potjies pietersielie, basiliekruid of koriander? Los hulle op die rak. Teer, blaaragtige kruie het hoogs vlugtige geurverbindings wat vinnig verdwyn. Al wat u verdien deur dit in hul gedroogde vorm te gebruik, is 'n stowwerige tekstuur.

Maar dit lyk asof ander kruie goed gedroog word. Oregano, roosmaryn, marjolein, en ja, lourierblare. Dit het te doen met hul groeiende klimaat. Kruie in warm weer wat in droë klimate groei, is geneig om aromatiese verbindings te hê wat baie minder onbestendig is (dit is sinvol, aangesien dit blare is wat ontwerp is om soveel vog as moontlik te behou), wat beteken dat hulle selfs na droging behoorlik behou hoeveelheid geur. Vars gedroogde kruie bly tot 'n paar maande lekker as dit op 'n koel, droë plek gebêre word.

Wil u u lourierblare nog langer lekker hou? Bêre dit in die vrieskas, dan hou dit lank jaar. Dit is wonderlik om te weet of u geld wil spaar en in grootmaat wil koop.

Daar is nog 'n baie belangrike oorweging by die keuse van vars versus gedroogde lourierblare.

Ek het die gewoonte om 'n lourierblaar by my béchamelsous te voeg en het eenkeer die fout gemaak om 'n vars lourierblaar daar in te gooi. Ek het gedink, vars is beter, reg? Ek eindig met 'n sous wat smaak asof ek 'n bottel koue medisyne daarin gegooi het. Wat gee?

Dit blyk dat gedroogde lourierblare in hierdie land ingevoer word (gewoonlik uit Turkye) en dat vars lourierblare byna universeel uit Kalifornië kom. En eintlik is die twee tipes lourierblare nie eens direk verwant nie. Fresh California bay leaves come from a tree that has a decidedly more potent eucalyptus flavor that can easily dominate a dish if you're not careful, while Turkish bay is much milder and more nuanced. In fact, bay leaves are the one case where I'd advocate against ever using fresh, unless you know what you're getting into.*

Edit: *or unless you know that you're getting real mediterranean bay laurel, not California bay.

Long story short? Yes, you should use bay leaves. No, fresh bay leaves cannot be substituted for dry. Yes, you should store them in the freezer, and finally, yes, I can tell you my favorite bay leaf-forward recipe: it's this Jerk Chicken, where the chicken gets cooked on a full-on bed of smoking bay leaves.


What's the Point of Bay Leaves? | Ask The Food Lab

Here's an easy way to see what bay leaves regtig taste like: throw a couple in a pot of water and let it simmer. Taste it after five minutes and you'll probably get a good hit of menthol and eucalyptus (think: Vick's VapoRub). That's the chemical eugenol you're smelling, and it's the biggest constituent in the bay leaf's flavor arsenal of more than 50 compounds.

Let them simmer for longer as they would in a stew—say, an hour or so—and you'll notice that the flavor and aroma will change. The harsh nose-clearing menthol will taper down, while more complex tea-like aromas will start to come forward. Those are the flavors you're looking to add to your soups, stews, and sauces.

It's understandable why you may think they're optional. Bay leaf, by its very nature, plays second fiddle to other, more prominent flavors. But just as a grind of black pepper, some sautéed anchovies, or a softened leek might not be instantly recognizable in a stew, they add a layer of subtle background music for the stars of your dish to play over.

Dry or Fresh?

Many herbs are close to useless in their dried state. Those little jars of parsley, basil, or cilantro? Leave them on the shelf. Tender, leafy herbs have highly volatile flavor compounds that dissipate rapidly. All you gain by using them in their dried form is a dusty texture.

But other herbs seem to do just fine when dried. Oregano, rosemary, marjoram, and, yes, bay leaves. It has to do with their growing climate. Hot weather herbs that grow in arid climates tend to have aromatic compounds that are far less volatile (it makes sense, as these are leaves designed to try and retain as much moisture as possible), which means that even after drying, they retain a decent amount of flavor. Freshly dried herbs will remain flavorful for up to a couple of months if they're stored in a cool, dry place.

Want to keep your bay leaves flavorful even longer? Store them in the freezer and they'll last for jaar. This is great to know if you're looking to save some money and buy in bulk.

There's another very important consideration when choosing fresh versus dried bay leaves.

I'm in the habit adding a bay leaf to my béchamel sauce and once made the mistake of throwing a fresh bay leaf in there. I figured, fresher is better, right? I ended up with a sauce that tasted like I'd tipped a bottle of cold medicine into it. What gives?

Turns out that in this country, dried bay leaves are imported (generally from Turkey) and fresh bay leaves come from California, almost universally. And in fact, the two types of bay leaves are not even directly related. Fresh California bay leaves come from a tree that has a decidedly more potent eucalyptus flavor that can easily dominate a dish if you're not careful, while Turkish bay is much milder and more nuanced. In fact, bay leaves are the one case where I'd advocate against ever using fresh, unless you know what you're getting into.*

Edit: *or unless you know that you're getting real mediterranean bay laurel, not California bay.

Long story short? Yes, you should use bay leaves. No, fresh bay leaves cannot be substituted for dry. Yes, you should store them in the freezer, and finally, yes, I can tell you my favorite bay leaf-forward recipe: it's this Jerk Chicken, where the chicken gets cooked on a full-on bed of smoking bay leaves.


What's the Point of Bay Leaves? | Ask The Food Lab

Here's an easy way to see what bay leaves regtig taste like: throw a couple in a pot of water and let it simmer. Taste it after five minutes and you'll probably get a good hit of menthol and eucalyptus (think: Vick's VapoRub). That's the chemical eugenol you're smelling, and it's the biggest constituent in the bay leaf's flavor arsenal of more than 50 compounds.

Let them simmer for longer as they would in a stew—say, an hour or so—and you'll notice that the flavor and aroma will change. The harsh nose-clearing menthol will taper down, while more complex tea-like aromas will start to come forward. Those are the flavors you're looking to add to your soups, stews, and sauces.

It's understandable why you may think they're optional. Bay leaf, by its very nature, plays second fiddle to other, more prominent flavors. But just as a grind of black pepper, some sautéed anchovies, or a softened leek might not be instantly recognizable in a stew, they add a layer of subtle background music for the stars of your dish to play over.

Dry or Fresh?

Many herbs are close to useless in their dried state. Those little jars of parsley, basil, or cilantro? Leave them on the shelf. Tender, leafy herbs have highly volatile flavor compounds that dissipate rapidly. All you gain by using them in their dried form is a dusty texture.

But other herbs seem to do just fine when dried. Oregano, rosemary, marjoram, and, yes, bay leaves. It has to do with their growing climate. Hot weather herbs that grow in arid climates tend to have aromatic compounds that are far less volatile (it makes sense, as these are leaves designed to try and retain as much moisture as possible), which means that even after drying, they retain a decent amount of flavor. Freshly dried herbs will remain flavorful for up to a couple of months if they're stored in a cool, dry place.

Want to keep your bay leaves flavorful even longer? Store them in the freezer and they'll last for jaar. This is great to know if you're looking to save some money and buy in bulk.

There's another very important consideration when choosing fresh versus dried bay leaves.

I'm in the habit adding a bay leaf to my béchamel sauce and once made the mistake of throwing a fresh bay leaf in there. I figured, fresher is better, right? I ended up with a sauce that tasted like I'd tipped a bottle of cold medicine into it. What gives?

Turns out that in this country, dried bay leaves are imported (generally from Turkey) and fresh bay leaves come from California, almost universally. And in fact, the two types of bay leaves are not even directly related. Fresh California bay leaves come from a tree that has a decidedly more potent eucalyptus flavor that can easily dominate a dish if you're not careful, while Turkish bay is much milder and more nuanced. In fact, bay leaves are the one case where I'd advocate against ever using fresh, unless you know what you're getting into.*

Edit: *or unless you know that you're getting real mediterranean bay laurel, not California bay.

Long story short? Yes, you should use bay leaves. No, fresh bay leaves cannot be substituted for dry. Yes, you should store them in the freezer, and finally, yes, I can tell you my favorite bay leaf-forward recipe: it's this Jerk Chicken, where the chicken gets cooked on a full-on bed of smoking bay leaves.


What's the Point of Bay Leaves? | Ask The Food Lab

Here's an easy way to see what bay leaves regtig taste like: throw a couple in a pot of water and let it simmer. Taste it after five minutes and you'll probably get a good hit of menthol and eucalyptus (think: Vick's VapoRub). That's the chemical eugenol you're smelling, and it's the biggest constituent in the bay leaf's flavor arsenal of more than 50 compounds.

Let them simmer for longer as they would in a stew—say, an hour or so—and you'll notice that the flavor and aroma will change. The harsh nose-clearing menthol will taper down, while more complex tea-like aromas will start to come forward. Those are the flavors you're looking to add to your soups, stews, and sauces.

It's understandable why you may think they're optional. Bay leaf, by its very nature, plays second fiddle to other, more prominent flavors. But just as a grind of black pepper, some sautéed anchovies, or a softened leek might not be instantly recognizable in a stew, they add a layer of subtle background music for the stars of your dish to play over.

Dry or Fresh?

Many herbs are close to useless in their dried state. Those little jars of parsley, basil, or cilantro? Leave them on the shelf. Tender, leafy herbs have highly volatile flavor compounds that dissipate rapidly. All you gain by using them in their dried form is a dusty texture.

But other herbs seem to do just fine when dried. Oregano, rosemary, marjoram, and, yes, bay leaves. It has to do with their growing climate. Hot weather herbs that grow in arid climates tend to have aromatic compounds that are far less volatile (it makes sense, as these are leaves designed to try and retain as much moisture as possible), which means that even after drying, they retain a decent amount of flavor. Freshly dried herbs will remain flavorful for up to a couple of months if they're stored in a cool, dry place.

Want to keep your bay leaves flavorful even longer? Store them in the freezer and they'll last for jaar. This is great to know if you're looking to save some money and buy in bulk.

There's another very important consideration when choosing fresh versus dried bay leaves.

I'm in the habit adding a bay leaf to my béchamel sauce and once made the mistake of throwing a fresh bay leaf in there. I figured, fresher is better, right? I ended up with a sauce that tasted like I'd tipped a bottle of cold medicine into it. What gives?

Turns out that in this country, dried bay leaves are imported (generally from Turkey) and fresh bay leaves come from California, almost universally. And in fact, the two types of bay leaves are not even directly related. Fresh California bay leaves come from a tree that has a decidedly more potent eucalyptus flavor that can easily dominate a dish if you're not careful, while Turkish bay is much milder and more nuanced. In fact, bay leaves are the one case where I'd advocate against ever using fresh, unless you know what you're getting into.*

Edit: *or unless you know that you're getting real mediterranean bay laurel, not California bay.

Long story short? Yes, you should use bay leaves. No, fresh bay leaves cannot be substituted for dry. Yes, you should store them in the freezer, and finally, yes, I can tell you my favorite bay leaf-forward recipe: it's this Jerk Chicken, where the chicken gets cooked on a full-on bed of smoking bay leaves.


What's the Point of Bay Leaves? | Ask The Food Lab

Here's an easy way to see what bay leaves regtig taste like: throw a couple in a pot of water and let it simmer. Taste it after five minutes and you'll probably get a good hit of menthol and eucalyptus (think: Vick's VapoRub). That's the chemical eugenol you're smelling, and it's the biggest constituent in the bay leaf's flavor arsenal of more than 50 compounds.

Let them simmer for longer as they would in a stew—say, an hour or so—and you'll notice that the flavor and aroma will change. The harsh nose-clearing menthol will taper down, while more complex tea-like aromas will start to come forward. Those are the flavors you're looking to add to your soups, stews, and sauces.

It's understandable why you may think they're optional. Bay leaf, by its very nature, plays second fiddle to other, more prominent flavors. But just as a grind of black pepper, some sautéed anchovies, or a softened leek might not be instantly recognizable in a stew, they add a layer of subtle background music for the stars of your dish to play over.

Dry or Fresh?

Many herbs are close to useless in their dried state. Those little jars of parsley, basil, or cilantro? Leave them on the shelf. Tender, leafy herbs have highly volatile flavor compounds that dissipate rapidly. All you gain by using them in their dried form is a dusty texture.

But other herbs seem to do just fine when dried. Oregano, rosemary, marjoram, and, yes, bay leaves. It has to do with their growing climate. Hot weather herbs that grow in arid climates tend to have aromatic compounds that are far less volatile (it makes sense, as these are leaves designed to try and retain as much moisture as possible), which means that even after drying, they retain a decent amount of flavor. Freshly dried herbs will remain flavorful for up to a couple of months if they're stored in a cool, dry place.

Want to keep your bay leaves flavorful even longer? Store them in the freezer and they'll last for jaar. This is great to know if you're looking to save some money and buy in bulk.

There's another very important consideration when choosing fresh versus dried bay leaves.

I'm in the habit adding a bay leaf to my béchamel sauce and once made the mistake of throwing a fresh bay leaf in there. I figured, fresher is better, right? I ended up with a sauce that tasted like I'd tipped a bottle of cold medicine into it. What gives?

Turns out that in this country, dried bay leaves are imported (generally from Turkey) and fresh bay leaves come from California, almost universally. And in fact, the two types of bay leaves are not even directly related. Fresh California bay leaves come from a tree that has a decidedly more potent eucalyptus flavor that can easily dominate a dish if you're not careful, while Turkish bay is much milder and more nuanced. In fact, bay leaves are the one case where I'd advocate against ever using fresh, unless you know what you're getting into.*

Edit: *or unless you know that you're getting real mediterranean bay laurel, not California bay.

Long story short? Yes, you should use bay leaves. No, fresh bay leaves cannot be substituted for dry. Yes, you should store them in the freezer, and finally, yes, I can tell you my favorite bay leaf-forward recipe: it's this Jerk Chicken, where the chicken gets cooked on a full-on bed of smoking bay leaves.


What's the Point of Bay Leaves? | Ask The Food Lab

Here's an easy way to see what bay leaves regtig taste like: throw a couple in a pot of water and let it simmer. Taste it after five minutes and you'll probably get a good hit of menthol and eucalyptus (think: Vick's VapoRub). That's the chemical eugenol you're smelling, and it's the biggest constituent in the bay leaf's flavor arsenal of more than 50 compounds.

Let them simmer for longer as they would in a stew—say, an hour or so—and you'll notice that the flavor and aroma will change. The harsh nose-clearing menthol will taper down, while more complex tea-like aromas will start to come forward. Those are the flavors you're looking to add to your soups, stews, and sauces.

It's understandable why you may think they're optional. Bay leaf, by its very nature, plays second fiddle to other, more prominent flavors. But just as a grind of black pepper, some sautéed anchovies, or a softened leek might not be instantly recognizable in a stew, they add a layer of subtle background music for the stars of your dish to play over.

Dry or Fresh?

Many herbs are close to useless in their dried state. Those little jars of parsley, basil, or cilantro? Leave them on the shelf. Tender, leafy herbs have highly volatile flavor compounds that dissipate rapidly. All you gain by using them in their dried form is a dusty texture.

But other herbs seem to do just fine when dried. Oregano, rosemary, marjoram, and, yes, bay leaves. It has to do with their growing climate. Hot weather herbs that grow in arid climates tend to have aromatic compounds that are far less volatile (it makes sense, as these are leaves designed to try and retain as much moisture as possible), which means that even after drying, they retain a decent amount of flavor. Freshly dried herbs will remain flavorful for up to a couple of months if they're stored in a cool, dry place.

Want to keep your bay leaves flavorful even longer? Store them in the freezer and they'll last for jaar. This is great to know if you're looking to save some money and buy in bulk.

There's another very important consideration when choosing fresh versus dried bay leaves.

I'm in the habit adding a bay leaf to my béchamel sauce and once made the mistake of throwing a fresh bay leaf in there. I figured, fresher is better, right? I ended up with a sauce that tasted like I'd tipped a bottle of cold medicine into it. What gives?

Turns out that in this country, dried bay leaves are imported (generally from Turkey) and fresh bay leaves come from California, almost universally. And in fact, the two types of bay leaves are not even directly related. Fresh California bay leaves come from a tree that has a decidedly more potent eucalyptus flavor that can easily dominate a dish if you're not careful, while Turkish bay is much milder and more nuanced. In fact, bay leaves are the one case where I'd advocate against ever using fresh, unless you know what you're getting into.*

Edit: *or unless you know that you're getting real mediterranean bay laurel, not California bay.

Long story short? Yes, you should use bay leaves. No, fresh bay leaves cannot be substituted for dry. Yes, you should store them in the freezer, and finally, yes, I can tell you my favorite bay leaf-forward recipe: it's this Jerk Chicken, where the chicken gets cooked on a full-on bed of smoking bay leaves.


What's the Point of Bay Leaves? | Ask The Food Lab

Here's an easy way to see what bay leaves regtig taste like: throw a couple in a pot of water and let it simmer. Taste it after five minutes and you'll probably get a good hit of menthol and eucalyptus (think: Vick's VapoRub). That's the chemical eugenol you're smelling, and it's the biggest constituent in the bay leaf's flavor arsenal of more than 50 compounds.

Let them simmer for longer as they would in a stew—say, an hour or so—and you'll notice that the flavor and aroma will change. The harsh nose-clearing menthol will taper down, while more complex tea-like aromas will start to come forward. Those are the flavors you're looking to add to your soups, stews, and sauces.

It's understandable why you may think they're optional. Bay leaf, by its very nature, plays second fiddle to other, more prominent flavors. But just as a grind of black pepper, some sautéed anchovies, or a softened leek might not be instantly recognizable in a stew, they add a layer of subtle background music for the stars of your dish to play over.

Dry or Fresh?

Many herbs are close to useless in their dried state. Those little jars of parsley, basil, or cilantro? Leave them on the shelf. Tender, leafy herbs have highly volatile flavor compounds that dissipate rapidly. All you gain by using them in their dried form is a dusty texture.

But other herbs seem to do just fine when dried. Oregano, rosemary, marjoram, and, yes, bay leaves. It has to do with their growing climate. Hot weather herbs that grow in arid climates tend to have aromatic compounds that are far less volatile (it makes sense, as these are leaves designed to try and retain as much moisture as possible), which means that even after drying, they retain a decent amount of flavor. Freshly dried herbs will remain flavorful for up to a couple of months if they're stored in a cool, dry place.

Want to keep your bay leaves flavorful even longer? Store them in the freezer and they'll last for jaar. This is great to know if you're looking to save some money and buy in bulk.

There's another very important consideration when choosing fresh versus dried bay leaves.

I'm in the habit adding a bay leaf to my béchamel sauce and once made the mistake of throwing a fresh bay leaf in there. I figured, fresher is better, right? I ended up with a sauce that tasted like I'd tipped a bottle of cold medicine into it. What gives?

Turns out that in this country, dried bay leaves are imported (generally from Turkey) and fresh bay leaves come from California, almost universally. And in fact, the two types of bay leaves are not even directly related. Fresh California bay leaves come from a tree that has a decidedly more potent eucalyptus flavor that can easily dominate a dish if you're not careful, while Turkish bay is much milder and more nuanced. In fact, bay leaves are the one case where I'd advocate against ever using fresh, unless you know what you're getting into.*

Edit: *or unless you know that you're getting real mediterranean bay laurel, not California bay.

Long story short? Yes, you should use bay leaves. No, fresh bay leaves cannot be substituted for dry. Yes, you should store them in the freezer, and finally, yes, I can tell you my favorite bay leaf-forward recipe: it's this Jerk Chicken, where the chicken gets cooked on a full-on bed of smoking bay leaves.


What's the Point of Bay Leaves? | Ask The Food Lab

Here's an easy way to see what bay leaves regtig taste like: throw a couple in a pot of water and let it simmer. Taste it after five minutes and you'll probably get a good hit of menthol and eucalyptus (think: Vick's VapoRub). That's the chemical eugenol you're smelling, and it's the biggest constituent in the bay leaf's flavor arsenal of more than 50 compounds.

Let them simmer for longer as they would in a stew—say, an hour or so—and you'll notice that the flavor and aroma will change. The harsh nose-clearing menthol will taper down, while more complex tea-like aromas will start to come forward. Those are the flavors you're looking to add to your soups, stews, and sauces.

It's understandable why you may think they're optional. Bay leaf, by its very nature, plays second fiddle to other, more prominent flavors. But just as a grind of black pepper, some sautéed anchovies, or a softened leek might not be instantly recognizable in a stew, they add a layer of subtle background music for the stars of your dish to play over.

Dry or Fresh?

Many herbs are close to useless in their dried state. Those little jars of parsley, basil, or cilantro? Leave them on the shelf. Tender, leafy herbs have highly volatile flavor compounds that dissipate rapidly. All you gain by using them in their dried form is a dusty texture.

But other herbs seem to do just fine when dried. Oregano, rosemary, marjoram, and, yes, bay leaves. It has to do with their growing climate. Hot weather herbs that grow in arid climates tend to have aromatic compounds that are far less volatile (it makes sense, as these are leaves designed to try and retain as much moisture as possible), which means that even after drying, they retain a decent amount of flavor. Freshly dried herbs will remain flavorful for up to a couple of months if they're stored in a cool, dry place.

Want to keep your bay leaves flavorful even longer? Store them in the freezer and they'll last for jaar. This is great to know if you're looking to save some money and buy in bulk.

There's another very important consideration when choosing fresh versus dried bay leaves.

I'm in the habit adding a bay leaf to my béchamel sauce and once made the mistake of throwing a fresh bay leaf in there. I figured, fresher is better, right? I ended up with a sauce that tasted like I'd tipped a bottle of cold medicine into it. What gives?

Turns out that in this country, dried bay leaves are imported (generally from Turkey) and fresh bay leaves come from California, almost universally. And in fact, the two types of bay leaves are not even directly related. Fresh California bay leaves come from a tree that has a decidedly more potent eucalyptus flavor that can easily dominate a dish if you're not careful, while Turkish bay is much milder and more nuanced. In fact, bay leaves are the one case where I'd advocate against ever using fresh, unless you know what you're getting into.*

Edit: *or unless you know that you're getting real mediterranean bay laurel, not California bay.

Long story short? Yes, you should use bay leaves. No, fresh bay leaves cannot be substituted for dry. Yes, you should store them in the freezer, and finally, yes, I can tell you my favorite bay leaf-forward recipe: it's this Jerk Chicken, where the chicken gets cooked on a full-on bed of smoking bay leaves.


What's the Point of Bay Leaves? | Ask The Food Lab

Here's an easy way to see what bay leaves regtig taste like: throw a couple in a pot of water and let it simmer. Taste it after five minutes and you'll probably get a good hit of menthol and eucalyptus (think: Vick's VapoRub). That's the chemical eugenol you're smelling, and it's the biggest constituent in the bay leaf's flavor arsenal of more than 50 compounds.

Let them simmer for longer as they would in a stew—say, an hour or so—and you'll notice that the flavor and aroma will change. The harsh nose-clearing menthol will taper down, while more complex tea-like aromas will start to come forward. Those are the flavors you're looking to add to your soups, stews, and sauces.

It's understandable why you may think they're optional. Bay leaf, by its very nature, plays second fiddle to other, more prominent flavors. But just as a grind of black pepper, some sautéed anchovies, or a softened leek might not be instantly recognizable in a stew, they add a layer of subtle background music for the stars of your dish to play over.

Dry or Fresh?

Many herbs are close to useless in their dried state. Those little jars of parsley, basil, or cilantro? Leave them on the shelf. Tender, leafy herbs have highly volatile flavor compounds that dissipate rapidly. All you gain by using them in their dried form is a dusty texture.

But other herbs seem to do just fine when dried. Oregano, rosemary, marjoram, and, yes, bay leaves. It has to do with their growing climate. Hot weather herbs that grow in arid climates tend to have aromatic compounds that are far less volatile (it makes sense, as these are leaves designed to try and retain as much moisture as possible), which means that even after drying, they retain a decent amount of flavor. Freshly dried herbs will remain flavorful for up to a couple of months if they're stored in a cool, dry place.

Want to keep your bay leaves flavorful even longer? Store them in the freezer and they'll last for jaar. This is great to know if you're looking to save some money and buy in bulk.

There's another very important consideration when choosing fresh versus dried bay leaves.

I'm in the habit adding a bay leaf to my béchamel sauce and once made the mistake of throwing a fresh bay leaf in there. I figured, fresher is better, right? I ended up with a sauce that tasted like I'd tipped a bottle of cold medicine into it. What gives?

Turns out that in this country, dried bay leaves are imported (generally from Turkey) and fresh bay leaves come from California, almost universally. And in fact, the two types of bay leaves are not even directly related. Fresh California bay leaves come from a tree that has a decidedly more potent eucalyptus flavor that can easily dominate a dish if you're not careful, while Turkish bay is much milder and more nuanced. In fact, bay leaves are the one case where I'd advocate against ever using fresh, unless you know what you're getting into.*

Edit: *or unless you know that you're getting real mediterranean bay laurel, not California bay.

Long story short? Yes, you should use bay leaves. No, fresh bay leaves cannot be substituted for dry. Yes, you should store them in the freezer, and finally, yes, I can tell you my favorite bay leaf-forward recipe: it's this Jerk Chicken, where the chicken gets cooked on a full-on bed of smoking bay leaves.


What's the Point of Bay Leaves? | Ask The Food Lab

Here's an easy way to see what bay leaves regtig taste like: throw a couple in a pot of water and let it simmer. Taste it after five minutes and you'll probably get a good hit of menthol and eucalyptus (think: Vick's VapoRub). That's the chemical eugenol you're smelling, and it's the biggest constituent in the bay leaf's flavor arsenal of more than 50 compounds.

Let them simmer for longer as they would in a stew—say, an hour or so—and you'll notice that the flavor and aroma will change. The harsh nose-clearing menthol will taper down, while more complex tea-like aromas will start to come forward. Those are the flavors you're looking to add to your soups, stews, and sauces.

It's understandable why you may think they're optional. Bay leaf, by its very nature, plays second fiddle to other, more prominent flavors. But just as a grind of black pepper, some sautéed anchovies, or a softened leek might not be instantly recognizable in a stew, they add a layer of subtle background music for the stars of your dish to play over.

Dry or Fresh?

Many herbs are close to useless in their dried state. Those little jars of parsley, basil, or cilantro? Leave them on the shelf. Tender, leafy herbs have highly volatile flavor compounds that dissipate rapidly. All you gain by using them in their dried form is a dusty texture.

But other herbs seem to do just fine when dried. Oregano, rosemary, marjoram, and, yes, bay leaves. It has to do with their growing climate. Hot weather herbs that grow in arid climates tend to have aromatic compounds that are far less volatile (it makes sense, as these are leaves designed to try and retain as much moisture as possible), which means that even after drying, they retain a decent amount of flavor. Freshly dried herbs will remain flavorful for up to a couple of months if they're stored in a cool, dry place.

Want to keep your bay leaves flavorful even longer? Store them in the freezer and they'll last for jaar. This is great to know if you're looking to save some money and buy in bulk.

There's another very important consideration when choosing fresh versus dried bay leaves.

I'm in the habit adding a bay leaf to my béchamel sauce and once made the mistake of throwing a fresh bay leaf in there. I figured, fresher is better, right? I ended up with a sauce that tasted like I'd tipped a bottle of cold medicine into it. What gives?

Turns out that in this country, dried bay leaves are imported (generally from Turkey) and fresh bay leaves come from California, almost universally. And in fact, the two types of bay leaves are not even directly related. Fresh California bay leaves come from a tree that has a decidedly more potent eucalyptus flavor that can easily dominate a dish if you're not careful, while Turkish bay is much milder and more nuanced. In fact, bay leaves are the one case where I'd advocate against ever using fresh, unless you know what you're getting into.*

Edit: *or unless you know that you're getting real mediterranean bay laurel, not California bay.

Long story short? Yes, you should use bay leaves. No, fresh bay leaves cannot be substituted for dry. Yes, you should store them in the freezer, and finally, yes, I can tell you my favorite bay leaf-forward recipe: it's this Jerk Chicken, where the chicken gets cooked on a full-on bed of smoking bay leaves.


What's the Point of Bay Leaves? | Ask The Food Lab

Here's an easy way to see what bay leaves regtig taste like: throw a couple in a pot of water and let it simmer. Taste it after five minutes and you'll probably get a good hit of menthol and eucalyptus (think: Vick's VapoRub). That's the chemical eugenol you're smelling, and it's the biggest constituent in the bay leaf's flavor arsenal of more than 50 compounds.

Let them simmer for longer as they would in a stew—say, an hour or so—and you'll notice that the flavor and aroma will change. The harsh nose-clearing menthol will taper down, while more complex tea-like aromas will start to come forward. Those are the flavors you're looking to add to your soups, stews, and sauces.

It's understandable why you may think they're optional. Bay leaf, by its very nature, plays second fiddle to other, more prominent flavors. But just as a grind of black pepper, some sautéed anchovies, or a softened leek might not be instantly recognizable in a stew, they add a layer of subtle background music for the stars of your dish to play over.

Dry or Fresh?

Many herbs are close to useless in their dried state. Those little jars of parsley, basil, or cilantro? Leave them on the shelf. Tender, leafy herbs have highly volatile flavor compounds that dissipate rapidly. All you gain by using them in their dried form is a dusty texture.

But other herbs seem to do just fine when dried. Oregano, rosemary, marjoram, and, yes, bay leaves. It has to do with their growing climate. Hot weather herbs that grow in arid climates tend to have aromatic compounds that are far less volatile (it makes sense, as these are leaves designed to try and retain as much moisture as possible), which means that even after drying, they retain a decent amount of flavor. Freshly dried herbs will remain flavorful for up to a couple of months if they're stored in a cool, dry place.

Want to keep your bay leaves flavorful even longer? Store them in the freezer and they'll last for jaar. This is great to know if you're looking to save some money and buy in bulk.

There's another very important consideration when choosing fresh versus dried bay leaves.

I'm in the habit adding a bay leaf to my béchamel sauce and once made the mistake of throwing a fresh bay leaf in there. I figured, fresher is better, right? I ended up with a sauce that tasted like I'd tipped a bottle of cold medicine into it. What gives?

Turns out that in this country, dried bay leaves are imported (generally from Turkey) and fresh bay leaves come from California, almost universally. And in fact, the two types of bay leaves are not even directly related. Fresh California bay leaves come from a tree that has a decidedly more potent eucalyptus flavor that can easily dominate a dish if you're not careful, while Turkish bay is much milder and more nuanced. In fact, bay leaves are the one case where I'd advocate against ever using fresh, unless you know what you're getting into.*

Edit: *or unless you know that you're getting real mediterranean bay laurel, not California bay.

Long story short? Yes, you should use bay leaves. No, fresh bay leaves cannot be substituted for dry. Yes, you should store them in the freezer, and finally, yes, I can tell you my favorite bay leaf-forward recipe: it's this Jerk Chicken, where the chicken gets cooked on a full-on bed of smoking bay leaves.


What's the Point of Bay Leaves? | Ask The Food Lab

Here's an easy way to see what bay leaves regtig taste like: throw a couple in a pot of water and let it simmer. Taste it after five minutes and you'll probably get a good hit of menthol and eucalyptus (think: Vick's VapoRub). That's the chemical eugenol you're smelling, and it's the biggest constituent in the bay leaf's flavor arsenal of more than 50 compounds.

Let them simmer for longer as they would in a stew—say, an hour or so—and you'll notice that the flavor and aroma will change. The harsh nose-clearing menthol will taper down, while more complex tea-like aromas will start to come forward. Those are the flavors you're looking to add to your soups, stews, and sauces.

It's understandable why you may think they're optional. Bay leaf, by its very nature, plays second fiddle to other, more prominent flavors. But just as a grind of black pepper, some sautéed anchovies, or a softened leek might not be instantly recognizable in a stew, they add a layer of subtle background music for the stars of your dish to play over.

Dry or Fresh?

Many herbs are close to useless in their dried state. Those little jars of parsley, basil, or cilantro? Leave them on the shelf. Tender, leafy herbs have highly volatile flavor compounds that dissipate rapidly. All you gain by using them in their dried form is a dusty texture.

But other herbs seem to do just fine when dried. Oregano, rosemary, marjoram, and, yes, bay leaves. It has to do with their growing climate. Hot weather herbs that grow in arid climates tend to have aromatic compounds that are far less volatile (it makes sense, as these are leaves designed to try and retain as much moisture as possible), which means that even after drying, they retain a decent amount of flavor. Freshly dried herbs will remain flavorful for up to a couple of months if they're stored in a cool, dry place.

Want to keep your bay leaves flavorful even longer? Store them in the freezer and they'll last for jaar. This is great to know if you're looking to save some money and buy in bulk.

There's another very important consideration when choosing fresh versus dried bay leaves.

I'm in the habit adding a bay leaf to my béchamel sauce and once made the mistake of throwing a fresh bay leaf in there. I figured, fresher is better, right? I ended up with a sauce that tasted like I'd tipped a bottle of cold medicine into it. What gives?

Turns out that in this country, dried bay leaves are imported (generally from Turkey) and fresh bay leaves come from California, almost universally. And in fact, the two types of bay leaves are not even directly related. Fresh California bay leaves come from a tree that has a decidedly more potent eucalyptus flavor that can easily dominate a dish if you're not careful, while Turkish bay is much milder and more nuanced. In fact, bay leaves are the one case where I'd advocate against ever using fresh, unless you know what you're getting into.*

Edit: *or unless you know that you're getting real mediterranean bay laurel, not California bay.

Long story short? Yes, you should use bay leaves. No, fresh bay leaves cannot be substituted for dry. Yes, you should store them in the freezer, and finally, yes, I can tell you my favorite bay leaf-forward recipe: it's this Jerk Chicken, where the chicken gets cooked on a full-on bed of smoking bay leaves.


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