Comment on Game over

pnelego@lemmy.world ⁨1⁩ ⁨month⁩ ago

• inb4_FoundTheVegan@lemmy.world ⁨1⁩ ⁨month⁩ ago

  … what?

  Make a dish twice, once without the bay leaf. There is an obvious difference. It’s fine to not like the taste of any particular spice but saying there is none is sort of crazy?

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  • Bane_Killgrind@lemmy.dbzer0.com ⁨1⁩ ⁨month⁩ ago

    He’s joking, it’s people that don’t cook often don’t know what the difference is

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• Masterkraft0r@discuss.tchncs.de ⁨1⁩ ⁨month⁩ ago

  my person, it absolutely does i love them very much, they are one of my favourite spices

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• PumpkinSkink@lemmy.world ⁨1⁩ ⁨month⁩ ago

  I wasn’t sure myself, so i made a “tea” out of bay leaves to check, and i can confirm that they do in fact have a pretty distinct flavor.

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  • Bane_Killgrind@lemmy.dbzer0.com ⁨1⁩ ⁨month⁩ ago

    This is smart, I don’t know when to put it in so I should get familiar with the taste

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    • PumpkinSkink@lemmy.world ⁨1⁩ ⁨month⁩ ago

      In the tea? I just stuck a leaf in a cup with water and microwaved it for a minute or two.

      In food? I usually put it in as soon as I start the simmer on a liquid part of the dish. It takes a long while for the flavor to really become significant.

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• Tomato666@lemmy.sdf.org ⁨1⁩ ⁨month⁩ ago

  Bay leaf does provide a subtle earthy flavour, but it is also an anti fungal. I guess your left overs will stay edible a bit longer.

  It also looks exactly the same as a clove leaf. A shop sold me a bag of mis-labelled clove leafs and my Bolognese that evening tasted most strange

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  • pnelego@lemmy.world ⁨1⁩ ⁨month⁩ ago

    Ah, yeah, the kind of cooking our household does is usually pretty strong favour wise (lots of South Asian cooking), it’s probably why neither my wife or I have ever noticed it.

    Maybe if when make Italian food we should use it :)

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• Buddahriffic@lemmy.world ⁨1⁩ ⁨month⁩ ago

  Just smell it (not just bay leaves but whatever). If it has a smell, that aroma can be infused into cooking, though you’ll want to make sure it’s edible before just throwing it into dishes.

  And you might need to sauté them for a bit (also called tempering) to infuse that aroma into oil, since it’s not all water soluable.

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• thisorthatorwhatever@lemmy.world ⁨1⁩ ⁨month⁩ ago

  Might as well just boil up a handful of grass from the local park, about the same.

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