Chalked bay leaf 2kg

Bay leaf is one of the most widespread spices in the world. The wine has a faint aroma and bitter taste. In cooking, bay leaves are prepared in the form of fresh or dried leaves, powder prepared from dried leaves (or pressed into small briquettes).

Every herb grows like the fruit of the noble laurel. This spice is used to flavor all kinds of borscht and soups (meat, fish, vegetables), other herbs from meat, fish, seafood (crabs, shrimp, squid, scallops), vegetables. It tastes great with herbs and legumes (kvass, peas, sochetica). Add it to porridge and sauces.

Bay leaf is an essential spice in canned food. It is placed in bags used for pickling and pickling vegetables (especially tomatoes, cucumbers, squash, beets, cabbage, etc.) and mushrooms, as well as for canned meat, fish and vegetables.

In the food industry, bay leaves are vicorized when preparing cowbass, stews, pates, sauces, marinades, sylvestris, mayonnaise, ketchup, etc. For different herbs, there are different rules for vicorizing bay leaves. For the first herb, place it near the leaves 5 minutes before readiness, for others - 5 - 10 minutes. The sauce should be added to the powder after cooking is completed, if it is slightly cooled.

Standards for adding these spices also vary and follow the traditions of this and other cuisines. For the average smell, add 1 - 2 to 3 - 4 leaves per grass.

Please remember that the bay leaf cannot be mixed with the herb, otherwise it may add a hint of bitterness to the herb. Therefore, it is necessary to get rid of it after 10 - 15 minutes.

Bay leaf is absolutely indispensable for preparing herbs from offal, as it really eliminates unpleasant odors. You can enter the warehouse of a wide variety of spicy sumis, including one of the most popular - “khmeli-suneli”.