Yeah, it’s not as important as professionals make it out to be. Like, if you under-salt a dish, people will notice that the meal doesn’t taste as good as the last time you made it, even if they can’t identify why. But the “depth” that bay leaves are supposed to add to a dish, probably won’t even register for most people. I don’t think bay leaves are entirely useless, but I do think it’s safe for home cooks to consider it an optional ingredient. If you have them, use them. If you don’t this time? Don’t worry about it.
I was about to go off about who didn’t have bay, laurel (and rosemary and the third thing I forgot what is called. It’s yellow.) grow like weeds up here.
Yeah, it’s not as important as professionals make it out to be. Like, if you under-salt a dish, people will notice that the meal doesn’t taste as good as the last time you made it, even if they can’t identify why. But the “depth” that bay leaves are supposed to add to a dish, probably won’t even register for most people. I don’t think bay leaves are entirely useless, but I do think it’s safe for home cooks to consider it an optional ingredient. If you have them, use them. If you don’t this time? Don’t worry about it.
I was about to go off about who didn’t have bay, laurel (and rosemary and the third thing I forgot what is called. It’s yellow.) grow like weeds up here.
What do you mean y’all don’t live where I live
Turmeric, cumin, mustard?
i don’t put turmeric in my mustard but that one batch with cumin was good