It turns out that 90% of housewives put bay leaves in soup incorrectly: but how should they be done?
Some cooks simply cannot imagine the process of cooking without adding spices.
Bay leaf is especially popular. It is usually added to soups or during the preparation of main courses.
The spice gives a special aroma and has a positive effect on the taste.
But not everyone knows when exactly to add bay leaf. Many are sure that bay leaf should be cooked in a dish for as long as possible.
In the case of pilaf and other “dry” products, it makes sense to cook the spice for a little longer.
Bay leaves can also be kept longer in cold marinades.
In case we are talking about soups, the situation changes. Here the time of heat treatment of bay leaves should be reduced to a minimum.
Experienced housewives note that it is enough to throw the spice into the pan five minutes before removing the pan from the heat.
If you don’t want to get too much of a bay leaf shade in the taste and aroma, you can remove the spice from the liquid after 10 minutes of cooking the soup.
