Never add bay leaf to these dishes: the spice, oddly enough, spoils such dishes.
Bay leaf is an excellent spice that improves the taste of many dishes.
Many amateur cooks are confident that bay leaves are a universal additive, suitable for absolutely all soups, broths and meat dishes.
But in reality, things are not so simple.
Yes, the additive is suitable for, for example, beef broth.
But there are many dishes that bay leaves have an extremely negative effect on.
Gourmets don’t know about this, they throw leaves into almost every first course, and then are surprised by the lack of a pleasant taste.
Where you can't put bay leaves
Perhaps the most common mistake is adding spices to chicken broth.
Bay leaves “drown out” the taste of such a decoction, emphasizes Yulia Arkhipova, an expert in the field of cooking for the online publication Belnovosti, a cook and fourth-class baker.
The specialist emphasized that bay leaves are not suitable for any dish whose main ingredient is chicken.
Also, bay leaves should not be added to milk and cheese soups: the spice replaces the bright creamy taste with bitterness.
Bay leaves are also not suitable for onion soup, as they will lose their pleasant, delicate flavor.
To improve the taste of the above dishes, instead of bay leaves, you should use vegetable additives or herbs.
