Like adding olive oil to pasta water...
To be honest I never got the reasoning
for throwing a couple of bay leaves into
a soup or stew, thinking what's the point?
Some chef's say bay leaves are liken to
hints of earthy menthol and eucalyptus.
I don't want my soups stews or sauces to
taste or even smell like Vick's VapoRub.
I just don't taste anything much better
using bay leaves, but then, maybe it's me.
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