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

/ck/ - Food & Cooking

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19326718 No.19326718 [Reply] [Original]

*does nothing*

>> No.19326720

>>19326718
tastelet

>> No.19326726
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19326726

>>19326718
>accidentally gets eaten one time in your path

>> No.19326732

>>19326718
surely you wouldn't mind adding a few extra next time then?

>> No.19326752

i toast them a bit and grind them to a fine powder.

>> No.19326762

I bought a bay laurel. Pretty dope.

>> No.19326917
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19326917

>>19326718
You have to ACTIVATE them with baking soda...Wat? BAY LEAVES?? oh...
Nvrmnd.. I only use those on occasion.
Mostly soups and stews, but I may be putting a few in my mushroom Ketchup...
Yeah.. Gonna do that right now.

>> No.19326948
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19326948

I dun DOOOD it.

>> No.19326966

absolutely necessary in adobo

>> No.19327519

>>19326948
Well? Did it do anything?

>> No.19327530

>>19326718
bay leafs are the biggest scam. If I wanted plants on my food, I woild order a salad

>> No.19327541

>>19326718
Make a tea with a bay leaf and a cup of boiling water. Let it steep a few minutes. Give it a taste.

That's the layer it adds. And if you're using it right, it's continuing to do so over at least an hour of simmering.

Is it a big POW, in-your-face flavor explosion? No. And neither are a lot of the other ingredients I don't see you complaining about. But you wouldn't leave the celery out of your mirepoix, so why are you picking on the honest bay leaf?

>> No.19327583

>>19326762
inside or outside plant?

>> No.19327639

>>19326718
This + thyme + juniper berries on pork chops.

>> No.19328666

I once added a 2nd leaf to my bolognese. It overpowered the whole sauce.

>> No.19328679
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19328679

>>19326718
*confuses zoomies*

>> No.19328691

>>19327541
>Make a tea with a bay leaf and a cup of boiling water. Let it steep a few minutes. Give it a taste.
Holy shit...why didn't I ever think to do this?

>> No.19328702
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19328702

>>19326718
this is bait but whatever, I omitted the bay leaf once in my spaghetti sauce and oh boy did it make a difference

>> No.19328715
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19328715

>>19328679
>I'M NEVER FUCKING EATING CHIPOTLE AGAIN. I JUST FOUND A LEGITIMATE MINERAL IN MY BOWL. LIKE A MINERAL OUT OF THE GROUND

>> No.19328836

>>19327519
It made mushroom ketchup...
Lol.
I also added ginger, nutmeg, allspice and fresh ground black pepper.
It's there--just very subtle.
It has an evening effect on the spices when I use them in stews and soups, but otherwise, other than Bay Rhum aftershave, not much.
It's prolly 1000X better right off the shrub.
Light terpines and Eucalyptols .
The ketchup turned out fucking AMAZING.
My hands still smell of it from squeezing it out.
Making the mushroom powder now.

>> No.19329081

>>19326718
because it hasn't reached lvl. 32 stoopid

>> No.19329183

>>19326718
It does if you add a lot of them. Most dumbass recipes and cooks say to add just like one or two but you should add like 6 of them.

>> No.19329199

It's actually very strong I think you guys just buy 10 year old leaves.

I picked some from a bay laurel tree I found, dried them in a cupboard for a few days and made a tea out of 2 leaves and it is very strong and delicious. like unironically it's a really good tea. kind of citrusy, piney, almost savoury, 'herby' tasting. if I were sick I would think it would help me, it tastes almost medicinal but also 'bright'.