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Последние темы
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A B C D E F G H I J K L M N O P Q R S T V W Y | BAY LEAVES
- Лавровый лист
BAY LEAVES Flavor particularly good in practically all meat cooking; also in vegetable and meat soups and sauces.
bay leaf = bay laurel leaf = laurel leaf = sweet bay laurel leaf
One whole leaf = 1/4 teaspoon crushed. Substitute one fresh leaf for every two dried leaves, and one California bay leaf for every two Turkish bay leaves.
Bay leaves are a staple of Mediterranean cuisines, lending a woodsy flavor to sauces, stews, and grilled meats.
It's best to add whole leaves, then remove them before serving the dish.
The Turkish bay leaf is smaller and less potent than the California bay leaf, but more highly prized due to the complexity of its flavor.
Dried leaves are a good substitute for fresh.
Substitutes: Indian bay leaves OR boldo leaves (stronger flavor) OR juniper berries (to flavor meat) |
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