People who utilize the California Bay leaf admire its flavor. For years, this spice has been included in all sorts of dishes. It can be used for making savory or sweet dishes and children like the taste. Adults who have experience with it have tried it in many hot and cold treats, where it complements fruits and meats. In the US, it is regarded as a highly versatile spice and one of the most valued to emerge from CA.
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 generally compared to those grown in the Mediterranean. Consumers who have used the type from outside of America sometimes find the latter initially overwhelming. It is powerful and you need a lot less to get the same flavor. However that means you actually save money since pound for pound, you get better value.
Some recipes include a specific amount of the Mediterranean variety in the ingredients. However these are less concentrated so when making these dishes using tasty CA laurel in its place, cut the quantity by half. This allows you to have a rich taste and still be able to save some leaves. Crush and bend them a bit to release more of the 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 prepare meals with this spice often usually purchase a pound or more. It is cheaper to buy it this way and they save in the long run. They get lots of spice when they buy in bulk. In fact, a pound usually contains over seven hundred fresh leaves. You can store these in your refrigerator. Package them in an airtight bag and they will remain flavorful for months.
When the California Bay leaf is dried, as with most spices and herbs, it loses a percentage of its flavor. Several chefs however still do it because the seasoning lasts longer this way. You can remove the moisture from them with an oven or hang up and put the power of air to work. The method you select should be whatever 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 generally compared to those grown in the Mediterranean. Consumers who have used the type from outside of America sometimes find the latter initially overwhelming. It is powerful and you need a lot less to get the same flavor. However that means you actually save money since pound for pound, you get better value.
Some recipes include a specific amount of the Mediterranean variety in the ingredients. However these are less concentrated so when making these dishes using tasty CA laurel in its place, cut the quantity by half. This allows you to have a rich taste and still be able to save some leaves. Crush and bend them a bit to release more of the 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 prepare meals with this spice often usually purchase a pound or more. It is cheaper to buy it this way and they save in the long run. They get lots of spice when they buy in bulk. In fact, a pound usually contains over seven hundred fresh leaves. You can store these in your refrigerator. Package them in an airtight bag and they will remain flavorful for months.
When the California Bay leaf is dried, as with most spices and herbs, it loses a percentage of its flavor. Several chefs however still do it because the seasoning lasts longer this way. You can remove the moisture from them with an oven or hang up and put the power of air to work. The method you select should be whatever 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.
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