There was a thread I was following that someone posted with a throw away comment about, “what does one bay leaf add to anything anyway?!” 🤣 Valid.
There’s a lot of recipes that have a bay leaf or two in the list of ingredients but they never really explain much what it’s for or what it adds to the dish.
When you think about it, there’s a bunch of common ingredients like bay leaves. If we take an elimination approach, we’d cook the dish in halves one with, one without bay leaves. Who can be bothered doing that though! 🤣
But someone had a clever response to this problem, and that is to cook it on its own.
Yes, put the bay leaf into a small portion of water and boil (or distill it if you have the gear) it until the water is flavoured by the leaves.
Smart. By understanding the building block, we can start to comprehend what it brings to the mix.
So yeah, ima try that experiment on the weekend. I wanna know what the flavour is.
Thanks internet stranger 🧡✨