Someone asked on Twitter what, if any, flavor bay leaves had. I repeated advice I'd heard: supermarket bay leaves are bad, so just add a lot of them. Then I acted on another piece of advice: if you want to know what bay leaves taste like, steep them in water and taste the water. I did. Bay leaves are disgusting. Nobody should add more of them to anything.
What you're saying is true, but consider this also: America's Test Kitchen made identical versions of a bunch of recipes with identical ingredients on identical equipment simultaneously, and with no exceptions, the tasting panel preferred the ones containing bay leaves, but interestingly, they couldn't state exactly why.
This here is more interesting than everything else in the thread. IIRC ATK is a TV show so I presume the experiment wasnt particularly rigorous, but it's still neat to learn.
I wouldn't recommend making tea out of most herbs, including uncontroversial staples like basil and oregano. Doesn't mean they don't add useful flavors in the right dishes.
Using more than one entire bay leaf is often too much. Is a strong spice. Is poisonous in big amounts but half a leaf here and there adds a nice flavor.
On the other hand, I had seen americans before to mistake bay leaves and cherry laurel. Specially when trying to harvest leaves in gardens. Don't do that. They look similar but cherry laurel contains cyanide.
i should object to this strenuously as someone with mediterranean heritage, but this is absolutely not the bay leaf take i was expecting and i have to admit that astrigency you hate is like the whole point and i would never eat one by itself so i am torn here.
Ha. I saw the saw the start of that conversation on Twitter. I didn’t know you went ahead and ran an experiment. Hilarious. Good work. They definitely add bitter/dark tones.
