Avoid using bay leaves when making chicken soup.
The use of bay leaves in cooking as a spice has long become commonplace.
Bay leaves make the taste of dishes multifaceted and refined. With this additive, many dishes reveal all their properties to the fullest extent.
However, adding the popular spice to chicken soup is prohibited by many cooks.
What does bay leaf give to chicken soup?
A spice can completely and irrevocably ruin a tasty and healthy dish.
When preparing chicken soup, avoid using bay leaves.
The reason is as follows:
- Bay leaves have a strong, distinct flavor that can easily overpower other ingredients in chicken soup.
This can result in an unbalanced and even unpleasant taste.
How to use spice correctly
If you are a supporter of using bay leaves in cooking, then do not forget about simple rules.
Bay leaf will pleasantly complement the taste of the dish if you put no more than 1-2 leaves per 1 liter of liquid.
Before adding the bay leaves to the pan, be sure to rub them together for a richer flavor.
Bay leaves are not left in the finished dish if you want to avoid the appearance of unpleasant bitterness.
In general, using bay leaves in cooking is justified. You just need to observe the measure so as not to spoil the aroma of soups, salads, gravies and preparations.
