Do bay leaves even really do anything?

[Anonymous]

I’ve got to know! What’s your opinion?

[Anonymous]

Anything cooked low and slow gets a bay leaf, and yes, they impart a flavor. If you're just cooking quick things, don't bother. The leaf won't rehydrate well enough to impart enough flavor. But for braises or crock-pot foods, yes. You can even get decent results with one in an instant pot.

[Anonymous]

Of course they impart their own subtle flavor. I have a bay tree that I bring indoors during winter so I always use them fresh.

[Anonymous]

Yeah the stem can perforate your intestine if you eat it, Remove bay leaves before serving.
PSA.

[Anonymous]

I think so, in stews and soups. I can't describe the flavor but it goes with this kind of savory dish and I can tell the difference if add it or not. I think it deepens the flavor. I never use it for anything else though.

[Anonymous]

Absolutely!

[Anonymous]

Definitely! Also, quinoa cooked in ckn broth w bay leaf (2) is 100 times more flavorful than water.

[Anonymous]

Nope, over the years I learned that bay leaves makes no real impact on the recipe. At least not the ones from McCormick and Kirkland. I make lots of Mediterranean foods and certain herbs come through like rosemary, basil and oregano but never the bay leaves. Save your money, and skip it.

[Anonymous]

100% YES.

[Anonymous]

Anonymous wrote:Yeah the stem can perforate your intestine if you eat it, Remove bay leaves before serving.
PSA.

Did this happen to you?

[Anonymous]

Yes. At least the Indian bay leaf (tej patta) is very flavorful. It is one of the ingredients when I make my garam masala blend at home. I use it intact for many of my dishes that simmers for a long time, but sometimes for a quick starchy dish I use a small quantity of powdered bayleaf to give some depth It imparts a beautiful taste and smell which is both warm and aromatic.

BTW, I have not tried Turkish laurel, so my comments are for only the Indian bay leaf from the Indian stores.

[Anonymous]

Make tea (tisane) from the bay leaves and see of you like the flavor

[Anonymous]

Anonymous wrote:Anything cooked low and slow gets a bay leaf, and yes, they impart a flavor. If you're just cooking quick things, don't bother. The leaf won't rehydrate well enough to impart enough flavor. But for braises or crock-pot foods, yes. You can even get decent results with one in an instant pot.

This. I add it to chili, stewed meats, beans, stock. I like the smell.

What exactly do you want it to do OP?

[Anonymous]

You can also put a dry leaf or two of it in your dry rice. It should help keep bugs and pests away.

[Anonymous]

I think it's supposed to add an umami flavor