People who enjoy the California Bay leaf admire its flavor. The spice has been popular for years because it is useful in preparing all types of food. It can be easily applied to many dishes, both salty and sweet. Children or adults will like the taste and they usually look forward to having it with cold or hot desserts. It has become essential in several main dishes and is included among the spices in America which are valued for their versatility.
This spice goes by a number of different names. People will call it by a particular name depending on where they grew up or how they first came across it. For examples, in some areas the seasoning is known as pepper wood, perhaps indicating its spiciness. In other communities, people call it Oregon Myrtle or Laurel.
These leaves are often compared to those from the Mediterranean. People who are used to the type that originates outside of North America may find the latter overwhelming at first. It has a much stronger flavor and you actually need less. Consumers get more value for money when they obtain it because it does not take as much to season a dish.
Some recipes call for the foreign variety, which are less concentrated. In order to use CA laurel in its place, use a little less than half the amount recommended in the recipe. You will get a rich full bodied flavor and have more spice left over for the next time you cook. Crushing and bending the leaves will also make it easier to release their flavor.
Usually, leaves from foreign farms are sold dried, while their North American cousins arrive fresh to groceries and homes. This dissimilarity may be caused by the distance exports must travel to reach the states. However in many homes there is nothing that compares to the flavor that is added to rich soups and stews by fresh CA laurel.
People who like cooking lots of different things with this on a daily basis often get about a pound to use whenever they shop. Others may even purchase more because they save that way. People who shop like this get a lot since each pound contains about seven hundred leaves. They can be stored in a fridge and will keep for months when packaged securely.
When you choose to dry the California Bay leaf, as with many herbs and spices, you can expect it to lose some of its rich flavor. However quite a few chefs still do that because the seasoning will last longer. Dehydrating them is easy and can be done using an oven or by hanging them to dry. Pick the method that is more convenient.
People who are cooking poultry, beef or pork sometimes use the California Bay leaf to spice up their dish. Whenever you use it, make sure you remove it from the pot before serving the food. Always use it whole and never cut up the leaves since it will be harder to find them then. The flavor also complements tomatoes, beets and other fruit and vegetables.
This spice goes by a number of different names. People will call it by a particular name depending on where they grew up or how they first came across it. For examples, in some areas the seasoning is known as pepper wood, perhaps indicating its spiciness. In other communities, people call it Oregon Myrtle or Laurel.
These leaves are often compared to those from the Mediterranean. People who are used to the type that originates outside of North America may find the latter overwhelming at first. It has a much stronger flavor and you actually need less. Consumers get more value for money when they obtain it because it does not take as much to season a dish.
Some recipes call for the foreign variety, which are less concentrated. In order to use CA laurel in its place, use a little less than half the amount recommended in the recipe. You will get a rich full bodied flavor and have more spice left over for the next time you cook. Crushing and bending the leaves will also make it easier to release their flavor.
Usually, leaves from foreign farms are sold dried, while their North American cousins arrive fresh to groceries and homes. This dissimilarity may be caused by the distance exports must travel to reach the states. However in many homes there is nothing that compares to the flavor that is added to rich soups and stews by fresh CA laurel.
People who like cooking lots of different things with this on a daily basis often get about a pound to use whenever they shop. Others may even purchase more because they save that way. People who shop like this get a lot since each pound contains about seven hundred leaves. They can be stored in a fridge and will keep for months when packaged securely.
When you choose to dry the California Bay leaf, as with many herbs and spices, you can expect it to lose some of its rich flavor. However quite a few chefs still do that because the seasoning will last longer. Dehydrating them is easy and can be done using an oven or by hanging them to dry. Pick the method that is more convenient.
People who are cooking poultry, beef or pork sometimes use the California Bay leaf to spice up their dish. Whenever you use it, make sure you remove it from the pot before serving the food. Always use it whole and never cut up the leaves since it will be harder to find them then. The flavor also complements tomatoes, beets and other fruit and vegetables.
0 commentaires:
Enregistrer un commentaire