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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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File: 209 KB, 1674x1674, bay-leaves-dry-2500-56a210353df78cf772718c1f.jpg [View same] [iqdb] [saucenao] [google]
14554892 No.14554892 [Reply] [Original]

>*does nothing in your path*

>> No.14554911

>>14554892
it adds ambience

>> No.14554923

>be my mother
>put an entire layer of these in every lasagna I ever make
>wonder why nobody eats it
>I know, let me make it again next week with the exact same shit despite everybody complaining about it
I have no idea how I became a good cook when the only good cook in my entire family tree is my grandmother, and it's not even like she ever taught me anything.

>> No.14554925

>>14554923
lol
how long did it take you to find out you arent supposed to eat bay leaves?

>> No.14554942

>>14554923
Did she think it was basil or something?

>> No.14554945

>>14554892
>bay ain't do nuffin foe no seasonin
>paparika ain't do nuffin foe no seasonin
why are joggers such morons

>> No.14554956

>>14554925
the first time I bit into a bayleaf, man. that shit is disgusting.
>>14554942
I think she knew some Italian dishes have green shit and she went "arr rook same" and just added whatever she had on hand.

>> No.14554963

>>14554956
>the first time I bit into a bayleaf, man. that shit is disgusting.
ah right sorry I misread your post. I thought you made the lasagna.
I am very thankful to have had culinarily competent parents.

>> No.14554969

>>14554892
Just for faggots keeping score, America’s Test Kitchen did a blind tasting of soups and stews made identically except for bay leaf present/not present and bay leaf present wrecked not present. The most interesting part of the write up was that when they interviewed the tasters none could state a concrete reason for their preference.

One day I will find this again in my archives, pic it, and post it any time this comes up. Going without is like going without black pepper.

>> No.14554973
File: 166 KB, 960x685, 1550658430194.jpg [View same] [iqdb] [saucenao] [google]
14554973

>>14554969
>none could state a concrete reason for their preference.
one does not taste the bay leaf
one simple FEELS the bay leaf

>> No.14554976

>>14554923
Be a good son, and give her a bottle of bay leaf powder. Tell her she can lightly sprinkle a layer instead of using the leaves.

>> No.14554978

>>14554892
'every bloody week'

>> No.14554980

>>14554973
It does unironically appear to be so. You simply FEEL its 5th dimensional vibration.

>> No.14554983

>>14554976
that's the thing, she loves it. her kick now is frozen meatballs, a can of diced tomatoes, a fuck ton of vinegar, and bayleaves. she just throws it in the oven and that's dinner. she tried making it for me once and I almost vomited.

>> No.14554990

You just can forget any Russian Meal without it.. God I miss my grandma's and Mother's Kitchen..

>> No.14555003

>>14554892
*enhances your meal*

>> No.14555008

Dawg you need bay leaves for panang, you literally would have a completely different and shittier taste without them

>> No.14555051
File: 86 KB, 351x371, piani.png [View same] [iqdb] [saucenao] [google]
14555051

>>14554983
>frozen meatballs, a can of diced tomatoes, a fuck ton of vinegar, and bayleaves. she just throws it in the oven and that's dinner

>> No.14555063

>>14554892
They do add flavour. Two or three leaves in some soups and I tend to add some when making stock too, especially fish stock.
>>14554923
>Bay leaves
>lasagna
jesus

>> No.14555066
File: 56 KB, 250x245, 1595627819589.png [View same] [iqdb] [saucenao] [google]
14555066

>>14554983
>her kick now is frozen meatballs, a can of diced tomatoes, a fuck ton of vinegar, and bayleaves. she just throws it in the oven and that's dinner

>> No.14555070

>>14554983
sounds kino

>> No.14555071

I swear the people who claim bay leaves have no flavor are the same people who bitch when food does have flavor.

>> No.14555103
File: 7 KB, 234x215, 1564892481822.jpg [View same] [iqdb] [saucenao] [google]
14555103

>>14554983
Fresh bay leaves or dried?

>> No.14555508

>>14554983
that's wouldn't be so bad if it didn't have vinegar and if the bay leaves were removed after cooking

>> No.14555541

>>14555071
yup

If you can't taste the flavor, put two in when you make rice. The rice will obviously taste different

>> No.14556029

>>14554983
how are the shits afterward? would you describe them as... vinegary?

>> No.14556131

>>14555541
Just did and ur wrong

>> No.14556269

>>14554956
>disgusting
It’s a leaf for fucks sake.

>> No.14556312

>>14555008
You just exposed yourself. The leaves are kaffir lime, not bay leaf

>> No.14556317

>>14554983
>here's your Italian-American diaspora bro

>> No.14556324

>>14554892
lol

>> No.14556325

I think two things are going on... They vary much in size and quality, so maybe you need more/better leaves, and their flavour tends to mix very well into the background of dishes.

>> No.14556332

>>14556269
Some leaves are bound to taste like shit.

>> No.14556382

Make some tea on 4-5 leaves. You will recognize the aroma once you do. To me it is a light peppery and very warm aroma... It has that warm aromatic body that reminds me of red wine when it hits right

>> No.14556556

>>14554892
A friends grandma put this in a jar of chili peppers and it fucked them up real bad

>> No.14556560

>>14556556
why what was wrong with them?

>> No.14556563

>>14556560
Tasted like bitter tea

>> No.14556972

>>14554892 Retard
https://www.seriouseats.com/2014/03/ask-the-food-lab-whats-the-point-of-bay-leaves.html

>> No.14558106

>>14554892
idk man being a filo bay leaves add this nice aroma to the dish, its not for eveything but its good shit imo

>> No.14558147

>>14554892
put too many bay leaves into a dish and then come back to me talking that false shit. there's a reason you put them in whole and remove them instead of using a powder.

>> No.14558169

>there are people ITT who don't put a bay leaf in their bovril

>> No.14558195

I can taste it and fucking hate it. It tastes like chemicals to me.

>> No.14558304
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14558304

>>14554983
seek help, there are shelters for victims of domestic violence

>> No.14558310

>>14554892
You put it in the sauce and remove it right before plating

>> No.14558331

>>14554983
>a fuck ton of vinegar,
What is it with shitty cooks and their obsession with vinegar? My mother in law put it in the gravy at Christmas dinner, and could not be convinced that doing so is retarded.

>> No.14558390

>>14554983
Your mother should be committed this is genuinely psychotic

>> No.14558421

>>14558331
a little helps as long as its not noticeable

>> No.14559644

>>14554945
He had his whole shelf life ahead of him

>> No.14560788

>>14558195
It literally tastes like a sort of tea flavour

>> No.14560792

>>14554892

It's all a scam by Big Bayleaf and their lobbyists and government subsidies.

>> No.14561550

>>14554923
to be fair, bechamel sauce is made with bayleaves. but you sposedta take them out.

>> No.14561694

MORE LIKE GAYLEAF

>> No.14561726

>>14561694
lmfao you right brah

>> No.14561772

>>14554923
what causes this? How are people so blind to their own actions?

>> No.14561857

>>14554892
>*stabs your mouth*

>> No.14563288

>>14554892
HOW THE FUCK WOULD YOU KNOW WHO WASHES THE DISHES

>> No.14563380

>>14554983
How can such an easy recipe be so fucking Americanized, holy fuck. Tomato sauce is the easiest shit in the world

>> No.14563388

>>14554892
i put a couple into my rice maker for the aroma

>> No.14563800

>>14554892
These are pointless unless they're fresh. Congrats on buying old shit sold by big garbage companies like McCormick. If you want the same flavor but can't find fresh bay leaves, see if you can find recently dried juniper berries. The flavor is remarkably similar. You can get big bags in foil (plastic is not an oxygen barrier) on amazon.

>> No.14563899

>>14554983
Anon I think you should shoot her.

>> No.14563909

>>14554892
Bay leaves are essential for soups

>> No.14564078

>>14554990
god I wish I was a slav

>> No.14564117

>>14554892
stop making the same faggot threads over and over

>> No.14564219

It does... something.
If you don't believe, make a batch of rice with just rice, water, and salt.
Make another the same, but add a single bay leaf.
Cook the same way.
Discard the bay leaf after cooking.

In a soup, there are other flavors there, which can mask the bay leaf.
When it's the only seasoning in the pot, you will taste it.

... unless your only source of bay leaf is a stale jar from an old spice rack set. Then yes, indeed, it does nothing, because the aromatic components have dissipated or oxidized. Spend the $2 on a new jar; try again.

>> No.14564246

>>14564219
how long do dried bay leaves last before they aren't worth using anymore?

>> No.14564537

>>14564246
Quite a while but I'd get suspicious of anything older than two years. Apparently freezing them makes it nearly forever, but who does that?

>> No.14564559

>>14554892
>Grab bag leaves price tag
>Stick it to kaffir leaves which now costs three times more since quarantine started

>> No.14564597

>>14563800
this retard trying to give people menthol flavored dishes

>> No.14564916

buy fresh ones

>> No.14565928

>>14554892
>he doesn't have a potted bay tree
>he doesn't cook anything long enough
>his platelet is shot

>> No.14565930

>>14564559
Typical Australia
I bet you self weigh your nuts as potatoes and double bag them

>> No.14565935

>>14554956
>I think she knew some Italian dishes have green shit and she went "arr rook same" and just added whatever she had on hand.
Holy shit, my mom is the exact same way. I found out she doesn't even bother looking up recipes. She'll just hear about a dish that sounds nice and completely improvise it. Her beef stew is some kind of bright orange soup. Pure liquid.

>> No.14565946

>>14564246
You should plainly smell the aroma when you open the jar.
If you have to crush the leaf in your warm hand to get any aroma, it's almost dead; use it tonight and buy new asap.

This works for most dry herbs and spices.

>> No.14566988

>>14565935
>I found out she doesn't even bother looking up recipes. She'll just hear about a dish that sounds nice and completely improvise it
based

>> No.14567091

What can I do with a metric fuckton of bay leaves?
My plant is overgrown as fuck and I need to trim it back, it's like 2m x 2m big. Even using 2-3 a week it's outgrowing my use at a retarded pace. Don't want to throw the leaves away, feels like a waste.

Might try tea like >>14556382 said.

>> No.14568645

>>14555063
I always put bay leaves in my bolognese sauce, is it wrong?
I remove it before serving obviously, and don't put it as a 'layer' in my lasagna...

>> No.14568656

>>14568645
nah you can chuck bay leaves in anything that you stew for a long time like that

>> No.14568743

>>14554983
>that's the thing, she loves it. her kick now is frozen meatballs, a can of diced tomatoes, a fuck ton of vinegar, and bayleaves. she just throws it in the oven and that's dinner.
Your mother needs to be submitted to a psych ward yesterday. There is something clinically wrong with her.

>> No.14569584
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14569584

I cook my paneer with bay leaves. You can taste the bay

>> No.14569594

>>14569584
Looks awful

>> No.14569597

I hate it when people don't realise you're supposed to take them out when the dish is finished cooking.

>> No.14569640 [DELETED] 

>>14559644
based

>> No.14569646

>>14559644
baysed

>> No.14569659
File: 144 KB, 650x433, intestinal bleeding.jpg [View same] [iqdb] [saucenao] [google]
14569659

>>14554892
>sharp leaves causing internal bleeding
nuthin personnel /ck/id