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Bay perks up tomato sauces, meats, fish, and bean and grain dishes. One or two leaves is adequate flavoring for most dishes of six servings. Add to water when stewing chicken or poaching fish, or while cooking soups or stews. Bay leaf should be added early on, because it takes a while for its flavor to permeate the food. And be sure to remove the leaves before serving; they are sharp and can be dangerous if accidentally swallowed. French cuisines and cuisines of the Mediterranean region depend heavily upon bay leaf. Bay leaf is an ingredient in French bouillabaisse and bouillon, bouquet garni and many pickling blends. To preserve their color and flavor, store bay leaves in airtight containers, away from light. Up to 60% of the chlorophyll can be lost after one year of storage, giving the leaf a gray color.
Ingredients:
Whole bay leaf.
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