It is not without reason that bay leaf is included in the list of the most popular spices.
Chefs are happy to use this additive, because it makes many dishes much tastier.
Despite the enormous popularity of bay leaf, not all gourmets know the intricacies of using this spice.
An example is the importance of rubbing leaves together.
Why carry out this procedure? The answer is simple: it gives a positive “culinary” result.
The meaning of the procedure
Before putting bay leaves into a pot of soup, broth, dumplings, or into a jar of vegetable preserves, it is advisable to rub the leaves against each other.
This simple action is a guarantee that the spice will “work” better.
In other words, bay leaves will make the taste of the dish even brighter and more interesting. That is why this life hack should be used by all gourmets.
It is important to remember the need to remove the additive from the food in a timely manner.
The spice should be removed immediately after the dish is cooked. If the leaves are left, the soup will acquire excessive "bitterness".
