In some cases, using bay leaves can be downright dangerous.
The spice adds a subtle piquancy, so it is often added to hot dishes.
However, the vast majority of cooks make a mistake that shocks experienced chefs.
This miscalculation does not add aroma and piquancy to the dish, so the point of using bay leaf is lost.
The main mistake is that amateur cooks often exceed the permissible amount of spice. However, bay leaf contains toxic substances that can cause poisoning.
In small quantities, the spice is harmless. The main thing is not to overdo it on a regular basis.
Add the bay leaf at the end of cooking – about 2-3 minutes. Preference should be given to fresh spices, rather than those leaves that have been lying in the kitchen cupboard for a long time.
The spice is kept for 2-3 minutes, the heat is turned off and after about 3-4 minutes the leaves are removed so that they do not give off bitterness and spoil the dish.
