Whenever I make marinara or soup, I always put a bay leaf or 2 in. It’s based on superstition because I am fairly certain they contribute nothing at all. Does anybody know why people even use bay leaves?
I was gonna plant a bay leaf tree in my garden once. Then I realized how big they grow.
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Honestly just make two pots of sauce one day, one with and one without and see for yourself it it’s worthwhile.
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Bay leaf has a very distinctive flavor and fragrance. Make a batch of that Marinara or Soup and you will definitely taste and smell the difference.
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Its for flavor and it also has healing properties if you’re into plant medicines.
If you’re a spiritualist or witch bay leaves can be used for money or abundance spells.
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Bay leaves are a rich source of vitamin A, vitamin C, iron, potassium, calcium, and magnesium. Also regular inclusion of bay leaves in meals promotes general health.
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They have been proven to be useful in the treatment of migraines.
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Bay Leaf contains enzymes that help to breakdown proteins and digest food faster, helping to calm indigestion.
Number 3 is why I normally add a bay leaf when cooking.
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he fell for the bay leaf meme
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Yeah I’m reasonably sure bay leaves don’t actually do anything. A lot of chefs think that way as well.
I just put in an onion cut in half and butter.
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It’s amazing how many controversies exist in the world with passionate, die-hard factions that you know nothing about until it manages to leak out of its niche.
This is the truest solution to it, though.
Break the leaf in half and smell it. There is also a rather big difference between Turkish Bay Leaves and California Bay Leaves (they are different plants). Just like different kinds of oregano.
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try using fresh bay leaves too, they are far stronger.
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pretty sure it adds flavor
yeah I’m not really sure about bay leaves in marinara sauce
I have tested with and without. No difference. Maybe my leaves were old, or maybe its all just in people’s heads. It might even be one of those genetic things like how cilantro tastes different to different people.
Chicken adobo doesn’t taste the same without them. It’s just soy sauce and vinegar without it.
Lots of people use flavorless bottled dried bay leaves… and yes, you won’t taste much of a difference with them, especially if you’re only using 1-2 leaves. Now, if you actually have access to a live bay tree like I do… that’s nice stuff.
As a cook irl it’s for flavor and aroma. There are a lot of ways to make anything but either way u will taste the difference.
We have 2 sous chefs that make it. You can taste how different they are. One is very acidic and watery the other is sweeter and thicker. Time difference as well. One cooks it low heat for hours the other very fast on high heat
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