Symbol of wisdom - bay leaves
Legendary bay leaves in cooking are used as fresh as it dried, and other herbs in the middle stands out with its distinctive, spicy flavor. Laurel, which are reaping the benefits of longitudinal, aromatic leaves, Asia Minor is hereditary, but by the time widespread and well-rooted in the Mediterranean region and other countries with similar climatic conditions.
Fresh bay leaves are bright green and glossy, leaf surface is darker, bottom - brighter green. Dried, they gain a matt olive green hue. Freshly plucked bay leaves are very soft, full flavor of herbs only in a few weeks after harvest and the drying, they become bitter and gain its characteristic strong, sharp flavor. Bay tree is a black-brown, blue or black olives like berries with very high essential oil content.
Bay leaves praises in ancient Greece and Rome. Emperors, heroes and poets bay leaf ornament plain, which symbolized the glory and praise. In Greek bay leaves known as "Daphne" - a name borrowed from the ancient Greek myth of the beautiful nymphs Dafni, which was transformed into a laurel tree to flee from the love of Apollo shrill.Beloved mourned the loss of Apollo asked Zeus, the laurel would be forever green, as it is also true today. Another legend says that the Delphic oracle chewing laurel leaves and bay leaf smelled burning smoke to promote the vision and deepen the trance state.
Bay laurel leaves has a toning and pain-relieving effects. In medicine they are used, such as head pain. Storeroom spread bay leaves discourages vermin, flies and cockroaches.
How to buy?
Commonly used for cooking whole bay leaves, but especially spicy food - crushed or ground. High-quality dried bay leaves olive-green leaves must be in color (the darker green the better), not broken, without stems. When the leaves are brownish, they have already lost their valuable properties. Yellow leaves indicate a lower quality, more likely, they dried too bright areas.
How to store?
Stored in a sealed container in a dark, cool place, whole bay leaves will keep their flavor for two to three years. Bay leaf powder purchased in small quantities in leaves after grinding lose their properties within 12 months.
How do I use?
Bay leaves are used in dishes that are cooked slowly and long. The Mediterranean bay leaves added to soups, meat and vegetable stew, and the pate and terrine. French bay leaves add a number of classic dishes, including the favorite herb bouquet, or "bouquet garni". Bay leaves are used in some spicy Indian and Pakistani food (for example, "biryani"). This herb is one of the popular Indian spice mixture, "Garam Masala" ("hot mix") components, as well as a popular additive in various marinades. Bay leaves can be combined with basil, garlic, oregano, paprika, pepper, rosemary, sage and thyme. They also strongly supported by the majority of vegetable dishes and pasta dishes that contain tomatoes.
Mostly bay leaves and whole meal used before serving the dish is removed, because they retain the solid structure, which chew may not be as pleasant. The addition of crushed bay leaf meal, produced stronger, stronger flavor, but it is more difficult to remove, so it is advisable to add, bound in cloth or a tea bag. Ground bay leaves mixed with food, to this taste will be stronger, but some dishes do not fit minced leaf texture.
Preferred bay leaf quantity of 500 grams of food:
Red meat - 2 or 3 fresh, dried,
White meat - 1 dried or 2 fresh
Vegetables - 1 dried or 2 fresh
Carbohydrates - 1 dried or 2 fresh
