This isn't terribly urgent, just wondering what all the good cooks on HB think. I made soup tonight and for the millionth time am wondering why I bother using bay leaves when I have never been able to tell a difference with or without them.
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I notice when I can't put them in things like chicken soup
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I've never thought about leaving them out... I'd be curious to do a side by side taste test!
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I always put them in spaghetti sauce, but that's about it.
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I always put them in but haven't really tried stuff without. I do, however, feel the need to say that this is the BEST topic title I've ever seen.
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I think they make a subtle difference. Worth using if you have them, plus it's fun to play the Bay Leaf Scavenger Hunt when it's time to eat!
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I added them to curries for ages thinking they were curry leaves
Didn't make much of a difference!
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Ain't nobody got time for fishing out shredded pieces of bay leaves in my house. My mom swears they make everything better, though.
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@LCTBQE: I love them in chili. If they are old they lose flavor
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Haha. I just used them tonight in stew. I've always wondered if they actually make a difference.
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Yes!
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@Nutella: Hahahah I just lost it reading your post omg
I hate fishing them out too, I can't stand the taste of a raw leaf lol. But I suppose I've never really noticed? I guess they have a subtle enough taste that they lend something to the flavor, but I likely wouldn't miss it if it was not there.
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I don't feel like they make a big difference when I add them!
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I always add them when indicated. So I don't know what it would be like without them!
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One time I licked the sauce off one and holy cow the flavor was intense! So I decided they probably do something.
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I have a bay tree in my yard, so even though we dry the leaves before we use them, they totally make a difference!
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Oops wrong thread
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I think they make a difference, but I do think they lose their flavor over time. My parents have a huge bay tree in their yard, so I always grab a handful when I visit.
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I think they add flavor and complexity. And there's the fun of eating around them.
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Yes, I've noticed a difference. It adds complexity to a savory dish.
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I cant tell any difference but my MIL is an amazing cook and she still uses them after all these years so they must do something!
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I always put double or triple the amount of dried Bay leaves if a recipe calls for them just to make sure I get the flavor.
After trying Bay leaves fresh in caprese salads I say they are necessary.
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I do a lot of things because that's what the recipe says. I've never done a side by side taste test. I figure if I have the ingredients I might as well us it, since I'm not no chef.
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If you can't tell the difference, do you think maybe your jar is expired?
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@Litebrite: the bay leaf scavenger hunt! That was awesome.
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@mfa_lady: ha, thanks! sadly, my cuss word was castrated by the moderator.
Guys, the poll is split so evenly! Looks like several people are pointing out that fresh leaves really do make a difference; I guess once they're old and stale they don't do much. I've been replacing mine about once a year, maybe I just need to find someone's mom who has a tree (in NYC). Thanks for the replies, everyone
@Nutella: you're a natural wonder
@Mrs. Lemon-Lime: I've never even heard of using them fresh! Cool. -
Yes, but we always make sure the bay leaves are fresh and fragrant, and use 2 or 3 per recipe. They're so distinct! We go through a baggie every other month.
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@MoonMoon: gonna try buying a fresh pack and using double the amount called for!
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27 comments