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Hi all,
Do I need to dry the leaves on my Bay tree before cooking or can I just lob them in straight from the tree?
Cheers
Do I need to dry the leaves on my Bay tree before cooking or can I just lob them in straight from the tree?
Cheers
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I lob 'em straight in (with a rinse under the tap first). -
me too...but you'll find you may need to add a few more to get the sme flavour."Nicos, Queen of Gooooogle" and... GYO's own Miss Marple
Location....Normandy FranceComment
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IMO They are much better freshComment
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Chuck them in fresh, drying is only for storage during the winter, if you have fresh, use fresh.
Give them a twist to 'tear' them before you put them in, releases more of the oils and flavour.Last edited by TonyF; 17-03-2009, 06:49 PM.TonyF, Dordogne 24220Comment
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I'm a lobber-inner too! I love them!Whoever plants a garden believes in the future.
www.vegheaven.blogspot.com Updated March 9th - SpringComment
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My little stick doesn't have enough leaves on it for me to be a 'Lobber-Inner', but I would if I could.Comment
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Cheers all, thanks for that!
Keep on lobbing!Comment
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Good evening...
The fresher the leaves the better...there is an oil (the name of which I have forgotten)in the leaves that imparts the flavour...hence fresh is best....dried is ok ...just wash and use !!!
Best wishes
ColinComment
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I use them straight from the tree , but dry some for the winter when you don't want to go out in the cold to pick them .
It has two chances , up or down.Comment
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I always just lob them in.
But i was thinking about bay a while ago and always use it if the recipes ask for it,but doesn't it actually do anything to the flavour of dishes.Personally i cant tell the difference with or without it.Hmmmm.
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