Bay leaves originally came from Asia, but the Mediterranean, where they grow abundantly, adapted well. That is why bay leaf is used in many cuisines, especially Asian or Chinese cuisine. Cooking Tips 1: Uses to Eliminate Odor In Chinese kitchens, it is very popularly used to cook meat. This is because they believe that bay leaf can remove the odor from meat. They use it in any kind of slow-cooked meats and pickled vegetables. Cooking Tip 2: Uses for Stewing Bay leaves are typically used in Asian or Chinese stews and soups, allowing time to unlock the herb's pleasant aromas. You can use the bay leaf in lentil soups or chicken stews, where it will add an extra menthol flavor to the dish. Cooking Tips 3: Ground Bay Leaves to Enhance Flavor You can also cook your favorite Asian or Chinese dish by adding ground bay leaves. In fact, they're great in sauces, stews, and soups. It doesn't give the maximum of all flavors, but the balance it gives to many dishes is what makes it stand out in other cuisines. Ground bay leaves may not be the star of your Asian dish, but they sure can play a vital supporting role. Cooking Tips 4 – Dried Bay Leaves Are Better Than Fresh Most of the time, recipes may call for the dried variety of bay leaves. Although the flavor results of dried and fresh bay leaves are not that different, fresh bay leaves are typically much more expensive and don't last as long as dried bay leaves.
Pagos seguros
