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 versatile spice goes several different names. People often call it by whatever they grew up hearing in their household or community. For examples, people in some areas refer to the seasoning as the pepper wood, perhaps noting its spiciness. Individuals in other communities, call it Laurel or Oregon Myrtle.
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 call for the foreign variety, which are less concentrated. In order to use CA laurel in its place, use a little less than half the amount recommended in the recipe. You will get a rich full bodied flavor and have more spice left over for the next time you cook. Crushing and bending the leaves will also make it easier to release their flavor.
Most of the time, the leaves from the Mediterranean are sold dried, while its North American cousins are usually delivered fresh to supermarkets and homes. This difference may be due to the distance that the former must travel for export to the states. However when it comes to soups and stews, in many homes there is nothing like fresh CA laurel.
People who cook with this spice regularly usually purchase it by the pound. It is cheaper and they save money. They get quite a lot when they buy that. In fact, each pound contains between seven and eight hundred fresh leaves. These can be stored in your refrigerator. Once they are securely packaged in an airtight bag, they will last 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 preparing poultry, beef or ham sometimes use the California Bay leaf to make their dish tastier. Whenever you utilize it, make sure all the leaves are removed before you serve the food. Always use them whole and never dice them since it will become harder for you to find them. The flavor also brings out the taste of fruits and vegetables including tomatoes and beets.
This versatile spice goes several different names. People often call it by whatever they grew up hearing in their household or community. For examples, people in some areas refer to the seasoning as the pepper wood, perhaps noting its spiciness. Individuals in other communities, call it Laurel or Oregon Myrtle.
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 call for the foreign variety, which are less concentrated. In order to use CA laurel in its place, use a little less than half the amount recommended in the recipe. You will get a rich full bodied flavor and have more spice left over for the next time you cook. Crushing and bending the leaves will also make it easier to release their flavor.
Most of the time, the leaves from the Mediterranean are sold dried, while its North American cousins are usually delivered fresh to supermarkets and homes. This difference may be due to the distance that the former must travel for export to the states. However when it comes to soups and stews, in many homes there is nothing like fresh CA laurel.
People who cook with this spice regularly usually purchase it by the pound. It is cheaper and they save money. They get quite a lot when they buy that. In fact, each pound contains between seven and eight hundred fresh leaves. These can be stored in your refrigerator. Once they are securely packaged in an airtight bag, they will last 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 preparing poultry, beef or ham sometimes use the California Bay leaf to make their dish tastier. Whenever you utilize it, make sure all the leaves are removed before you serve the food. Always use them whole and never dice them since it will become harder for you to find them. The flavor also brings out the taste of fruits and vegetables including tomatoes and beets.
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