Točke za določen namen



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Vsi poznamo vajo-prihaja teden finala, imate na voljo tono dodatnih obrokov in se odpravite naravnost v trgovino C, da si založite nekaj nepotrebnih žit, čipsa in drugih prigrizkov, ki bodo v vašem domu neizogibno odpadli. ... ali leto. Ali, še huje, pozabite uporabiti svoje točke in jih ni več. Namesto da svoje točke izgubite, jih podarite! To je sezona obdarovanja.

Od danes do 13. decembra podarite svoje ostanke obrokov ali žvečite denar in pomagajte pripravi hrane na mizo za mnoge manj srečne družine v teh počitniških časih v okviru nove pobude Kuhinje v kampusu. Campus Kitchens je organizacija na severozahodu, ki uporablja obstoječe vire za zadovoljevanje lakote in prehranskih potreb skupnosti z odvzemom hrane iz jedilnic, njeno pakiranjem in dostavo lokalnim prebivalcem, ki nimajo možnosti prehranjevanja sebe ali svojih družin. Sodelovali so z NUCuisine, da bi omogočili takšen program darovanja.

Kako narediti:

Preprosto povejte blagajniku v najbližji trgovini NUCuisine, koliko točk želite podariti.

Tako enostavno!

Objava Točke za določen namen se je najprej pojavila na Univerzi Spoon.


Kaj je lovorjev list? | Vprašajte laboratorij za hrano

Tukaj je preprost način, da vidite, kaj je lovorjev list res po okusu: par vrzi v lonec vode in pusti, da vre. Okusite ga po petih minutah in verjetno boste dobili dober udarec mentola in evkaliptusa (pomislite: Vick's VapoRub). To je kemikalija eugenol dišiš in je največja sestavina v arzenalu arom lovorovih listov z več kot 50 spojinami.

Pustite jih dlje dušiti, kot bi jih kuhali v enolončnici - recimo kakšno uro - in opazili boste, da se bo okus in aroma spremenila. Ostri mentol za čiščenje nosu se bo zmanjšal, medtem ko se bodo začele pojavljati bolj zapletene arome, podobne čaju. To so okusi, ki jih želite dodati svojim juham, enolončnicam in omakam.

Razumljivo je, zakaj mislite, da niso obvezni. Lovorjev list je po svoji naravi drugačen od drugih, bolj izrazitih okusov. Toda tako kot mletje črnega popra, nekaj prepraženih sardonov ali zmehčanega pora morda ne boste takoj prepoznali v enolončnici, dodajo plast subtilne glasbe v ozadju, da se zvezde vaše jedi predvajajo.

Suho ali sveže?

Mnoga zelišča so v posušenem stanju skoraj neuporabna. Tisti kozarci peteršilja, bazilike ali koriandra? Pustite jih na polici. Nežna, listnata zelišča imajo zelo hlapne okusne spojine, ki se hitro razpršijo. Z njihovo uporabo v posušeni obliki pridobite le prašno teksturo.

Zdi se, da se druga zelišča dobro posušijo. Origano, rožmarin, majaron in da, lovorjev list. To je povezano z njihovim naraščajočim podnebjem. Zelišča v vročem vremenu, ki rastejo v sušnem podnebju, imajo običajno manj aromatične spojine (smiselno je, saj gre za liste, ki poskušajo zadržati čim več vlage), kar pomeni, da tudi po sušenju ohranijo dostojno količina okusa. Sveže posušena zelišča ostanejo okusna do nekaj mesecev, če jih hranite na hladnem in suhem mestu.

Želite ohraniti okus lovorjevih listov še dlje? Shranite jih v zamrzovalniku in zdržijo leta. To je super vedeti, če želite prihraniti nekaj denarja in kupiti v razsutem stanju.

Pri izbiri svežih in posušenih lovorjevih listov je še en zelo pomemben dejavnik.

Imam navado, da v omako iz bešamela dodam lovorjev list in sem nekoč naredil napako, da sem vanj vrgel svež lovorjev list. Mislil sem, da je bolj sveže, kajne? Končal sem z omako, ki je imela okus, kot da sem vanjo nasula steklenico zdravila proti prehladu. Kaj daje?

Izkazalo se je, da se v tej državi posušeni lovorjevi listi uvažajo (običajno iz Turčije), sveži lovorjevi listi pa skoraj povsod prihajajo iz Kalifornije. In pravzaprav dve vrsti lovorjevih listov nista niti neposredno povezani. Sveži kalifornijski lovorjev list prihaja z drevesa, ki ima izrazito močnejši okus evkaliptusa, ki lahko zlahka prevlada nad jedjo, če niste previdni, medtem ko je turški zaliv veliko milejši in bolj odtenek. Pravzaprav so lovorjevi listi tisti primer, v katerem bi se zavzemal proti kdaj uporabo svežega, razen če veste, v kaj se spuščate.*

Edit: *ali če ne veste, da dobivate pravi sredozemski lovor, ne zaliv California.

Na kratko povedano? Da, uporabite lovorjeve liste. Ne, svežih lovorjevih listov ni mogoče nadomestiti s suhimi. Da, shranite jih v zamrzovalniku in na koncu vam lahko povem svoj najljubši recept za lovorjev list: to je piščanec, v katerem se piščanec skuha na polni postelji iz prekajenega lovorjevega lista.


Kaj je lovorjev list? | Vprašajte laboratorij za hrano

Tukaj je preprost način, da vidite, kaj je lovorjev list res po okusu: par vrzi v lonec vode in pusti, da vre. Okusite ga po petih minutah in verjetno boste dobili dober udarec mentola in evkaliptusa (pomislite: Vick's VapoRub). To je kemikalija eugenol dišiš in je največja sestavina v arzenalu arom lovorovih listov z več kot 50 spojinami.

Pustite jih dlje dušiti, kot bi jih kuhali v enolončnici - recimo kakšno uro - in opazili boste, da se bo okus in aroma spremenila. Ostri mentol za čiščenje nosu se bo zmanjšal, medtem ko se bodo začele pojavljati bolj zapletene arome, podobne čaju. To so okusi, ki jih želite dodati juham, enolončnicam in omakam.

Razumljivo je, zakaj mislite, da niso obvezni. Lovorjev list je po svoji naravi drugačen od drugih, bolj izrazitih okusov. Toda tako kot mletje črnega popra, nekaj prepraženih sardonov ali zmehčanega pora morda ne boste takoj prepoznali v enolončnici, dodajo plast subtilne glasbe v ozadju, da se zvezde vaše jedi predvajajo.

Suho ali sveže?

Mnoga zelišča so v posušenem stanju skoraj neuporabna. Tisti kozarci peteršilja, bazilike ali koriandra? Pustite jih na polici. Nežna, listnata zelišča imajo zelo hlapne okusne spojine, ki se hitro razpršijo. Z njihovo uporabo v posušeni obliki pridobite le prašno teksturo.

Zdi se, da se druga zelišča dobro posušijo. Origano, rožmarin, majaron in da, lovorjev list. To je povezano z njihovim naraščajočim podnebjem. Zelišča v vročem vremenu, ki rastejo v sušnem podnebju, imajo običajno manj aromatične spojine (smiselno je, saj gre za liste, ki poskušajo ohraniti čim več vlage), kar pomeni, da tudi po sušenju ohranijo dostojno količina okusa. Sveže posušena zelišča ostanejo okusna do nekaj mesecev, če jih hranite na hladnem in suhem mestu.

Želite ohraniti okus lovorjevih listov še dlje? Shranite jih v zamrzovalniku in zdržijo leta. To je super vedeti, če želite prihraniti nekaj denarja in kupiti v razsutem stanju.

Pri izbiri svežih in posušenih lovorjevih listov je še en zelo pomemben dejavnik.

Imam navado, da v omako iz bešamela dodam lovorjev list in sem nekoč naredil napako, da sem vanj vrgel svež lovorjev list. Mislil sem, da je sveže bolje, kajne? Končal sem z omako, ki je imela okus, kot da sem vanjo nasula steklenico zdravila proti prehladu. Kaj daje?

Izkazalo se je, da se v tej državi posušeni lovorjevi listi uvažajo (običajno iz Turčije), sveži lovorjevi listi pa skoraj povsod prihajajo iz Kalifornije. In pravzaprav dve vrsti lovorjevih listov nista niti neposredno povezani. Sveži kalifornijski lovorjevi listi prihajajo z drevesa, ki ima izrazito močnejši okus evkaliptusa, ki lahko zlahka prevlada nad jedjo, če niste previdni, medtem ko je turški zaliv veliko milejši in bolj odtenek. Pravzaprav so lovorjevi listi tisti primer, v katerem bi se zavzemal proti kdaj uporabo svežega, razen če veste, v kaj se spuščate.*

Edit: *ali če ne veste, da dobivate pravi sredozemski lovor, ne zaliv California.

Na kratko povedano? Da, uporabite lovorjeve liste. Ne, svežih lovorjevih listov ni mogoče nadomestiti s suhimi. Da, shranite jih v zamrzovalniku in na koncu vam lahko povem svoj najljubši recept za lovorjev list: to je piščanec, v katerem se piščanec skuha na polni postelji iz prekajenega lovorjevega lista.


Kaj je lovorjev list? | Vprašajte laboratorij za hrano

Tukaj je preprost način, da vidite, kaj je lovorjev list res po okusu: par vrzi v lonec vode in pusti, da vre. Okusite ga po petih minutah in verjetno boste dobili dober udarec mentola in evkaliptusa (pomislite: Vick's VapoRub). To je kemikalija eugenol dišiš in je največja sestavina v arzenalu arom lovorovih listov z več kot 50 spojinami.

Pustite jih dlje dušiti, kot bi jih kuhali v enolončnici - recimo kakšno uro - in opazili boste, da se bo okus in aroma spremenila. Ostri mentol za čiščenje nosu se bo zmanjšal, medtem ko se bodo začele pojavljati bolj zapletene arome, podobne čaju. To so okusi, ki jih želite dodati juham, enolončnicam in omakam.

Razumljivo je, zakaj mislite, da niso obvezni. Lovorjev list je po svoji naravi drugačen od drugih, bolj izrazitih okusov. Toda tako kot mletje črnega popra, nekaj prepraženih inčunov ali zmehčanega pora morda ne boste takoj prepoznali v enolončnici, dodajo plast subtilne glasbe v ozadju, da se zvezde vaše jedi predvajajo.

Suho ali sveže?

Mnoga zelišča so v posušenem stanju skoraj neuporabna. Tisti kozarci peteršilja, bazilike ali koriandra? Pustite jih na polici. Nežna, listnata zelišča imajo zelo hlapne okusne spojine, ki se hitro razpršijo. Z njihovo uporabo v posušeni obliki pridobite le prašno teksturo.

Zdi pa se, da se druga zelišča dobro posušijo. Origano, rožmarin, majaron in da, lovorjev list. To je povezano z njihovim naraščajočim podnebjem. Zelišča v vročem vremenu, ki rastejo v sušnem podnebju, imajo običajno manj aromatične spojine (smiselno je, saj gre za liste, ki poskušajo zadržati čim več vlage), kar pomeni, da tudi po sušenju ohranijo dostojno količina okusa. Sveže posušena zelišča ostanejo okusna do nekaj mesecev, če jih hranite na hladnem in suhem mestu.

Želite ohraniti okus lovorjevih listov še dlje? Shranite jih v zamrzovalniku in zdržijo leta. To je super vedeti, če želite prihraniti nekaj denarja in kupiti v razsutem stanju.

Pri izbiri svežih in posušenih lovorjevih listov je še en zelo pomemben dejavnik.

Imam navado, da v omako iz bešamela dodam lovorjev list in sem nekoč naredil napako, da sem vanj vrgel svež lovorjev list. Mislil sem, da je sveže bolje, kajne? Končal sem z omako, ki je imela okus, kot da sem vanjo nasula steklenico zdravila proti prehladu. Kaj daje?

Izkazalo se je, da se v tej državi posušeni lovorjevi listi uvažajo (običajno iz Turčije), sveži lovorjevi listi pa skoraj povsod prihajajo iz Kalifornije. In pravzaprav dve vrsti lovorjevih listov nista niti neposredno povezani. Sveži kalifornijski lovorjevi listi prihajajo z drevesa, ki ima izrazito močnejši okus evkaliptusa, ki lahko zlahka prevlada nad jedjo, če niste previdni, medtem ko je turški zaliv veliko milejši in bolj odtenek. Pravzaprav so lovorjevi listi tisti primer, v katerem bi se zavzemal proti kdaj uporabo svežega, razen če veste, v kaj se spuščate.*

Edit: *ali če ne veste, da dobivate pravi sredozemski lovor, ne zaliv California.

Na kratko povedano? Da, uporabite lovorjeve liste. Ne, svežih lovorjevih listov ni mogoče nadomestiti s suhimi. Da, shranite jih v zamrzovalniku in na koncu vam lahko povem svoj najljubši recept za lovorjev list: to je piščanec, v katerem se piščanec skuha na polni postelji iz prekajenega lovorjevega lista.


Kaj je lovorjev list? | Vprašajte laboratorij za hrano

Tukaj je preprost način, da vidite, kaj je lovorjev list res po okusu: par vrzi v lonec vode in pusti, da vre. Okusite ga po petih minutah in verjetno boste dobili dober udarec mentola in evkaliptusa (pomislite: Vick's VapoRub). To je kemikalija eugenol dišiš in je največja sestavina v okusnem arzenalu lovorovih listov z več kot 50 spojinami.

Pustite jih dlje dušiti, kot bi jih kuhali v enolončnici - recimo kakšno uro - in opazili boste, da se bo okus in aroma spremenila. Ostri mentol za čiščenje nosu se bo zožil, medtem ko se bodo začele pojavljati bolj zapletene arome, podobne čaju. To so okusi, ki jih želite dodati juham, enolončnicam in omakam.

Razumljivo je, zakaj mislite, da niso obvezni. Lovorjev list je po svoji naravi drugačen od drugih, bolj izrazitih okusov. Toda tako kot mletje črnega popra, nekaj prepraženih sardonov ali zmehčanega pora morda ne boste takoj prepoznali v enolončnici, dodajo plast subtilne glasbe v ozadju, da se zvezde vaše jedi predvajajo.

Suho ali sveže?

Mnoga zelišča so v posušenem stanju skoraj neuporabna. Tisti kozarci peteršilja, bazilike ali koriandra? Pustite jih na polici. Nežna, listnata zelišča imajo zelo hlapne okusne spojine, ki se hitro razpršijo. Z njihovo uporabo v posušeni obliki pridobite le prašno teksturo.

Zdi pa se, da se druga zelišča dobro posušijo. Origano, rožmarin, majaron in da, lovorjev list. To je povezano z njihovim naraščajočim podnebjem. Zelišča v vročem vremenu, ki rastejo v sušnem podnebju, imajo običajno manj aromatične spojine (smiselno je, saj gre za liste, ki poskušajo zadržati čim več vlage), kar pomeni, da tudi po sušenju ohranijo dostojno količina okusa. Sveže posušena zelišča ostanejo okusna do nekaj mesecev, če jih hranite na hladnem in suhem mestu.

Želite ohraniti okus lovorjevih listov še dlje? Shranite jih v zamrzovalniku in zdržijo leta. To je super vedeti, če želite prihraniti nekaj denarja in kupiti v razsutem stanju.

Pri izbiri svežih in posušenih lovorjevih listov je še en zelo pomemben dejavnik.

Imam navado, da v omako iz bešamela dodam lovorjev list in sem nekoč naredil napako, da sem vanj vrgel svež lovorjev list. Mislil sem, da je sveže bolje, kajne? Končal sem z omako, ki je imela okus, kot da sem vanjo nasula steklenico zdravila proti prehladu. Kaj daje?

Izkazalo se je, da se v tej državi posušeni lovorjevi listi uvažajo (običajno iz Turčije), sveži lovorjevi listi pa skoraj povsod prihajajo iz Kalifornije. In pravzaprav dve vrsti lovorjevih listov nista niti neposredno povezani. Sveži kalifornijski lovorjev list prihaja z drevesa, ki ima izrazito močnejši okus evkaliptusa, ki lahko zlahka prevlada nad jedjo, če niste previdni, medtem ko je turški zaliv veliko milejši in bolj odtenek. Pravzaprav so lovorjevi listi tisti primer, v katerem bi se zavzemal proti kdaj uporabo svežega, razen če veste, v kaj se spuščate.*

Edit: *ali če ne veste, da dobivate pravi sredozemski lovor, ne zaliv California.

Na kratko povedano? Da, uporabite lovorjeve liste. Ne, svežih lovorjevih listov ni mogoče nadomestiti s suhimi. Da, shranite jih v zamrzovalniku in na koncu vam lahko povem svoj najljubši recept za lovorjev list: to je piščanec, v katerem se piščanec skuha na polni postelji iz prekajenega lovorjevega lista.


Kaj je lovorjev list? | Vprašajte laboratorij za hrano

Tukaj je preprost način, da vidite, kaj je lovorjev list res po okusu: par vrzi v lonec vode in pusti, da vre. Okusite ga po petih minutah in verjetno boste dobili dober udarec mentola in evkaliptusa (pomislite: Vick's VapoRub). To je kemikalija eugenol dišiš in je največja sestavina v arzenalu arom lovorovih listov z več kot 50 spojinami.

Pustite jih dlje dušiti, kot bi jih kuhali v enolončnici - recimo kakšno uro - in opazili boste, da se bo okus in aroma spremenila. Ostri mentol za čiščenje nosu se bo zmanjšal, medtem ko se bodo začele pojavljati bolj zapletene arome, podobne čaju. To so okusi, ki jih želite dodati juham, enolončnicam in omakam.

Razumljivo je, zakaj mislite, da niso obvezni. Lovorjev list je po svoji naravi drugačen od drugih, bolj izrazitih okusov. Toda tako kot mletje črnega popra, nekaj prepraženih sardonov ali zmehčanega pora morda ne boste takoj prepoznali v enolončnici, dodajo plast subtilne glasbe v ozadju, da se zvezde vaše jedi predvajajo.

Suho ali sveže?

Mnoga zelišča so v posušenem stanju skoraj neuporabna. Tisti kozarci peteršilja, bazilike ali koriandra? Pustite jih na polici. Nežna, listnata zelišča imajo zelo hlapne okusne spojine, ki se hitro razpršijo. Z njihovo uporabo v posušeni obliki pridobite le prašno teksturo.

Zdi se, da se druga zelišča dobro posušijo. Origano, rožmarin, majaron in da, lovorjev list. To je povezano z njihovim naraščajočim podnebjem. Zelišča v vročem vremenu, ki rastejo v sušnem podnebju, imajo običajno manj aromatične spojine (smiselno je, saj gre za liste, ki poskušajo zadržati čim več vlage), kar pomeni, da tudi po sušenju ohranijo dostojno količina okusa. Sveže posušena zelišča ostanejo okusna do nekaj mesecev, če jih hranite na hladnem in suhem mestu.

Želite ohraniti okus lovorjevih listov še dlje? Shranite jih v zamrzovalniku in zdržijo leta. To je super vedeti, če želite prihraniti nekaj denarja in kupiti v razsutem stanju.

Pri izbiri svežih in posušenih lovorjevih listov je še en zelo pomemben dejavnik.

Imam navado, da v omako iz bešamela dodam lovorjev list in sem nekoč naredil napako, da sem vanj vrgel svež lovorjev list. Mislil sem, da je bolj sveže, kajne? Končal sem z omako, ki je imela okus, kot da sem vanjo nasula steklenico zdravila proti prehladu. Kaj daje?

Izkazalo se je, da se v tej državi posušeni lovorjevi listi uvažajo (običajno iz Turčije), sveži lovorjevi listi pa skoraj povsod prihajajo iz Kalifornije. In pravzaprav dve vrsti lovorjevih listov nista niti neposredno povezani. Sveži kalifornijski lovorjevi listi prihajajo z drevesa, ki ima izrazito močnejši okus evkaliptusa, ki lahko zlahka prevlada nad jedjo, če niste previdni, medtem ko je turški zaliv veliko milejši in bolj odtenek. Pravzaprav so lovorjevi listi tisti primer, v katerem bi se zavzemal proti kdaj uporabo svežega, razen če veste, v kaj se spuščate.*

Edit: *ali če ne veste, da dobivate pravi sredozemski lovor, ne zaliv California.

Na kratko povedano? Da, uporabite lovorjeve liste. Ne, svežih lovorjevih listov ni mogoče nadomestiti s suhimi. Da, shranite jih v zamrzovalniku in na koncu vam lahko povem svoj najljubši recept za lovorjev list: to je piščanec, v katerem se piščanec skuha na polni postelji iz prekajenega lovorjevega lista.


Kaj je lovorjev list? | Vprašajte laboratorij za hrano

Tukaj je preprost način, da vidite, kaj je lovorjev list res po okusu: par vrzi v lonec vode in pusti, da vre. Okusite ga po petih minutah in verjetno boste dobili dober udarec mentola in evkaliptusa (pomislite: Vick's VapoRub). To je kemikalija eugenol dišiš in je največja sestavina v okusnem arzenalu lovorovih listov z več kot 50 spojinami.

Pustite jih dlje dušiti, kot bi jih kuhali v enolončnici - recimo kakšno uro - in opazili boste, da se bo okus in aroma spremenila. Ostri mentol za čiščenje nosu se bo zožil, medtem ko se bodo začele pojavljati bolj zapletene arome, podobne čaju. To so okusi, ki jih želite dodati svojim juham, enolončnicam in omakam.

Razumljivo je, zakaj mislite, da niso obvezni. Lovorjev list je po svoji naravi drugačen od drugih, bolj izrazitih okusov. Toda tako kot mletje črnega popra, nekaj prepraženih sardonov ali zmehčanega pora morda ne boste takoj prepoznali v enolončnici, dodajo plast subtilne glasbe v ozadju, da se zvezde vaše jedi predvajajo.

Suho ali sveže?

Mnoga zelišča so v posušenem stanju skoraj neuporabna. Tisti kozarci peteršilja, bazilike ali koriandra? Pustite jih na polici. Nežna, listnata zelišča imajo zelo hlapne okusne spojine, ki se hitro razpršijo. Z njihovo uporabo v posušeni obliki pridobite le prašno teksturo.

Zdi pa se, da se druga zelišča dobro posušijo. Origano, rožmarin, majaron in da, lovorjev list. To je povezano z njihovim naraščajočim podnebjem. Zelišča v vročem vremenu, ki rastejo v sušnem podnebju, imajo običajno manj aromatične spojine (smiselno je, saj gre za liste, ki poskušajo zadržati čim več vlage), kar pomeni, da tudi po sušenju ohranijo dostojno količina okusa. Sveže posušena zelišča ostanejo okusna do nekaj mesecev, če jih hranite na hladnem in suhem mestu.

Želite ohraniti okus lovorjevih listov še dlje? Shranite jih v zamrzovalniku in zdržijo leta. To je super vedeti, če želite prihraniti nekaj denarja in kupiti v razsutem stanju.

Pri izbiri svežih in posušenih lovorjevih listov je še en zelo pomemben dejavnik.

Imam navado, da v omako iz bešamela dodam lovorjev list in sem nekoč naredil napako, da sem vanj vrgel svež lovorjev list. Mislil sem, da je bolj sveže, kajne? Končal sem z omako, ki je imela okus, kot da sem vanjo nasula steklenico zdravila proti prehladu. Kaj daje?

Izkazalo se je, da se v tej državi posušeni lovorjevi listi uvažajo (običajno iz Turčije), sveži lovorjevi listi pa skoraj povsod prihajajo iz Kalifornije. In pravzaprav dve vrsti lovorjevih listov nista niti neposredno povezani. Sveži kalifornijski lovorjev list prihaja z drevesa, ki ima izrazito močnejši okus evkaliptusa, ki lahko zlahka prevlada nad jedjo, če niste previdni, medtem ko je turški zaliv veliko milejši in bolj odtenek. Pravzaprav so lovorjevi listi tisti primer, v katerem bi se zavzemal proti kdaj uporabo svežega, razen če veste, v kaj se spuščate.*

Edit: *ali če ne veste, da dobivate pravi sredozemski lovor, ne zaliv California.

Na kratko povedano? Da, uporabite lovorjeve liste. Ne, svežih lovorjevih listov ni mogoče nadomestiti s suhimi. Da, shranite jih v zamrzovalniku in na koncu vam lahko povem svoj najljubši recept za lovorjev list: to je piščanec, v katerem se piščanec skuha na polni postelji iz prekajenega lovorjevega lista.


Kaj je lovorjev list? | Vprašajte laboratorij za hrano

Tukaj je preprost način, da vidite, kaj je lovorjev list res po okusu: par vrzi v lonec vode in pusti, da vre. Okusite ga po petih minutah in verjetno boste dobili dober udarec mentola in evkaliptusa (pomislite: Vick's VapoRub). To je kemikalija eugenol dišiš in je največja sestavina v okusnem arzenalu lovorovih listov z več kot 50 spojinami.

Pustite jih dlje dušiti, kot bi jih kuhali v enolončnici - recimo kakšno uro - in opazili boste, da se bo okus in aroma spremenila. Ostri mentol za čiščenje nosu se bo zožil, medtem ko se bodo začele pojavljati bolj zapletene arome, podobne čaju. To so okusi, ki jih želite dodati svojim juham, enolončnicam in omakam.

Razumljivo je, zakaj mislite, da niso obvezni. Lovorjev list je po svoji naravi drugačen od drugih, bolj izrazitih okusov. Toda tako kot mletje črnega popra, nekaj prepraženih sardonov ali zmehčanega pora morda ne boste takoj prepoznali v enolončnici, dodajo plast subtilne glasbe v ozadju, da se zvezde vaše jedi predvajajo.

Suho ali sveže?

Mnoga zelišča so v posušenem stanju skoraj neuporabna. Tisti kozarci peteršilja, bazilike ali koriandra? Pustite jih na polici. Nežna, listnata zelišča imajo zelo hlapne okusne spojine, ki se hitro razpršijo. Z njihovo uporabo v posušeni obliki pridobite le prašno teksturo.

Zdi se, da se druga zelišča dobro posušijo. Origano, rožmarin, majaron in da, lovorjev list. To je povezano z njihovim naraščajočim podnebjem. Zelišča v vročem vremenu, ki rastejo v sušnem podnebju, imajo običajno manj aromatične spojine (smiselno je, saj gre za liste, ki poskušajo ohraniti čim več vlage), kar pomeni, da tudi po sušenju ohranijo dostojno količina okusa. Sveže posušena zelišča ostanejo okusna do nekaj mesecev, če jih hranite na hladnem in suhem mestu.

Želite ohraniti okus lovorjevih listov še dlje? Shranite jih v zamrzovalniku in zdržijo leta. To je super vedeti, če želite prihraniti nekaj denarja in kupiti v razsutem stanju.

Pri izbiri svežih in posušenih lovorjevih listov je še en zelo pomemben dejavnik.

Imam navado, da v omako iz bešamela dodam lovorjev list in sem nekoč naredil napako, da sem vanj vrgel svež lovorjev list. Mislil sem, da je bolj sveže, kajne? Končal sem z omako, ki je imela okus, kot da sem vanjo nasula steklenico zdravila proti prehladu. Kaj daje?

Izkazalo se je, da v tej državi posušeni lovorjev list uvozijo (običajno iz Turčije), sveži lovorjev list pa skoraj povsod prihaja iz Kalifornije. In pravzaprav dve vrsti lovorjevih listov nista niti neposredno povezani. Sveži kalifornijski lovorjev list prihaja z drevesa, ki ima izrazito močnejši okus evkaliptusa, ki lahko zlahka prevlada nad jedjo, če niste previdni, medtem ko je turški zaliv veliko milejši in bolj odtenek. Pravzaprav so lovorjevi listi tisti primer, v katerem bi se zavzemal proti kdaj uporabo svežega, razen če veste, v kaj se spuščate.*

Edit: *ali če ne veste, da dobivate pravi sredozemski lovor, ne zaliv California.

Na kratko povedano? Da, uporabite lovorjeve liste. Ne, svežih lovorjevih listov ni mogoče nadomestiti s suhimi. Da, shranite jih v zamrzovalniku in na koncu vam lahko povem svoj najljubši recept za lovorjev list: to je piščanec, v katerem se piščanec skuha na polni postelji iz prekajenega lovorjevega lista.


Kaj je lovorjev list? | Vprašajte laboratorij za hrano

Tukaj je preprost način, da vidite, kaj je lovorjev list res po okusu: par vrzi v lonec vode in pusti, da vre. Okusite ga po petih minutah in verjetno boste dobili dober udarec mentola in evkaliptusa (pomislite: Vick's VapoRub). To je kemikalija eugenol dišiš in je največja sestavina v arzenalu arom lovorovih listov z več kot 50 spojinami.

Pustite jih dlje dušiti, kot bi jih kuhali v enolončnici - recimo kakšno uro - in opazili boste, da se bo okus in aroma spremenila. Ostri mentol za čiščenje nosu se bo zožil, medtem ko se bodo začele pojavljati bolj zapletene arome, podobne čaju. To so okusi, ki jih želite dodati svojim juham, enolončnicam in omakam.

Razumljivo je, zakaj mislite, da niso obvezni. Lovorjev list je po svoji naravi drugačen od drugih, bolj izrazitih okusov. Toda tako kot mletje črnega popra, nekaj prepraženih sardonov ali zmehčanega pora morda ne boste takoj prepoznali v enolončnici, dodajo plast subtilne glasbe v ozadju, da se zvezde vaše jedi predvajajo.

Suho ali sveže?

Mnoga zelišča so v posušenem stanju skoraj neuporabna. Tisti kozarci peteršilja, bazilike ali koriandra? Pustite jih na polici. Nežna, listnata zelišča imajo zelo hlapne okusne spojine, ki se hitro razpršijo. Z njihovo uporabo v posušeni obliki pridobite le prašno teksturo.

Zdi pa se, da se druga zelišča dobro posušijo. Origano, rožmarin, majaron in da, lovorjev list. To je povezano z njihovim naraščajočim podnebjem. Zelišča v vročem vremenu, ki rastejo v sušnem podnebju, imajo običajno manj aromatične spojine (smiselno je, saj gre za liste, ki poskušajo zadržati čim več vlage), kar pomeni, da tudi po sušenju ohranijo dostojno količina okusa. Sveže posušena zelišča ostanejo okusna do nekaj mesecev, če jih hranite na hladnem in suhem mestu.

Želite ohraniti okus lovorjevih listov še dlje? Shranite jih v zamrzovalniku in zdržijo leta. To je super vedeti, če želite prihraniti nekaj denarja in kupiti v razsutem stanju.

Pri izbiri svežih in posušenih lovorjevih listov je še en zelo pomemben dejavnik.

Imam navado, da v omako iz bešamela dodam lovorjev list in sem nekoč naredil napako, da sem vanj vrgel svež lovorjev list. Mislil sem, da je bolj sveže, kajne? Končal sem z omako, ki je imela okus, kot da sem vanjo nasula steklenico zdravila proti prehladu. Kaj daje?

Izkazalo se je, da se v tej državi posušeni lovorjevi listi uvažajo (običajno iz Turčije), sveži lovorjevi listi pa skoraj povsod prihajajo iz Kalifornije. In pravzaprav dve vrsti lovorjevih listov nista niti neposredno povezani. Sveži kalifornijski lovorjevi listi prihajajo z drevesa, ki ima izrazito močnejši okus evkaliptusa, ki lahko zlahka prevlada nad jedjo, če niste previdni, medtem ko je turški zaliv veliko milejši in bolj odtenek. Pravzaprav so lovorjevi listi tisti primer, v katerem bi se zavzemal proti kdaj uporabo svežega, razen če veste, v kaj se spuščate.*

Edit: *ali če ne veste, da dobivate pravi sredozemski lovor, ne zaliv California.

Na kratko povedano? Da, uporabite lovorjeve liste. Ne, svežih lovorjevih listov ni mogoče nadomestiti s suhimi. Da, shranite jih v zamrzovalniku in na koncu vam lahko povem svoj najljubši recept za lovorjev list: to je piščanec, v katerem se piščanec skuha na polni postelji iz prekajenega lovorjevega lista.


Kaj je lovorjev list? | Vprašajte laboratorij za hrano

Tukaj je preprost način, da vidite, kaj je lovorjev list res po okusu: par vrzi v lonec vode in pusti, da vre. Okusite ga po petih minutah in verjetno boste dobili dober udarec mentola in evkaliptusa (pomislite: Vick's VapoRub). To je kemikalija eugenol dišiš in je največja sestavina v arzenalu arom lovorovih listov z več kot 50 spojinami.

Pustite jih dlje dušiti, kot bi jih kuhali v enolončnici - recimo kakšno uro - in opazili boste, da se bo okus in aroma spremenila. Ostri mentol za čiščenje nosu se bo zmanjšal, medtem ko se bodo začele pojavljati bolj zapletene arome, podobne čaju. To so okusi, ki jih želite dodati juham, enolončnicam in omakam.

Razumljivo je, zakaj mislite, da niso obvezni. Lovorjev list je po svoji naravi drugačen od drugih, bolj izrazitih okusov. Toda tako kot mletje črnega popra, nekaj prepraženih sardonov ali zmehčanega pora morda ne boste takoj prepoznali v enolončnici, dodajo plast subtilne glasbe v ozadju, da se zvezde vaše jedi predvajajo.

Suho ali sveže?

Mnoga zelišča so v posušenem stanju skoraj neuporabna. Tisti kozarci peteršilja, bazilike ali koriandra? Pustite jih na polici. Nežna, listnata zelišča imajo zelo hlapne okusne spojine, ki se hitro razpršijo. Z njihovo uporabo v posušeni obliki pridobite le prašno teksturo.

Zdi pa se, da se druga zelišča dobro posušijo. Origano, rožmarin, majaron in da, lovorjev list. To je povezano z njihovim naraščajočim podnebjem. Zelišča v vročem vremenu, ki rastejo v sušnem podnebju, imajo običajno manj aromatične spojine (smiselno je, saj gre za liste, ki poskušajo ohraniti čim več vlage), kar pomeni, da tudi po sušenju ohranijo dostojno količina okusa. Sveže posušena zelišča ostanejo okusna do nekaj mesecev, če jih hranite na hladnem in suhem mestu.

Želite ohraniti okus lovorjevih listov še dlje? Shranite jih v zamrzovalniku in zdržijo leta. To je super vedeti, če želite prihraniti nekaj denarja in kupiti v razsutem stanju.

Pri izbiri svežih in posušenih lovorjevih listov je še en zelo pomemben dejavnik.

Imam navado, da v omako iz bešamela dodam lovorjev list in sem nekoč naredil napako, da sem vanj vrgel svež lovorjev list. Mislil sem, da je sveže bolje, kajne? Končal sem z omako, ki je imela okus, kot da sem vanjo nasula steklenico zdravila proti prehladu. Kaj daje?

Izkazalo se je, da v tej državi posušene lovorjeve liste uvažajo (običajno iz Turčije), sveže lovorjeve liste pa skoraj povsod prihajajo iz Kalifornije. In pravzaprav dve vrsti lovorjevih listov nista niti neposredno povezani. 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 really 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 leta. 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 really 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 leta. 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 really 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 leta. 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 really 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 leta. 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 really 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 leta. 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 really 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 leta. 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 really 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 leta. 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 really 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 leta. 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 really 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 leta. 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 really 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 leta. 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 really 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 leta. 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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