Article by Kath Ibbetson
Bay leaves are a wonderful addition to any soup, sauce, stew or casserole. I have come across recipes that call for fresh bay leaves and beware; old dried bay leaves are a shadow of their freshly dried cousins. However, some say the fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying.Bay leaves are one of the foundations of good cooking and are used for long slow cooking. They
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