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/ck/ - Food & Cooking

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File: 106 KB, 973x648, non-feat-bay-leaves-explainer.jpg [View same] [iqdb] [saucenao] [google]
13494133 No.13494133 [Reply] [Original]

What the fuck do these things do? Unlike basil, thyme, oregano, etc., I don't think anyone could tell you what bay leafs taste like.

What a meme. And you have to fish them out after cooking? I'd rather have horse giblets in my mouth than using these worthless stock enhancers.

>> No.13494141

Umami is a joke

>> No.13494156

>>13494133
Having eaten one that was left in a stew I can definitely tell you what it tastes like

>> No.13494467

>>13494133
>And you have to fish them out after cooking

Whenever I cook with bay leaves I just tell people "hey, watch out for the bay leaves"

You're not supposed to take such large mouthfuls that you wouldn't notice a bay leaf.

>> No.13494499

>>13494467
This. What kind of invalid misses a bay leaf? Unless you shovel food down your pie hole like Adriana Chechik does with peepees then you have no excuse to be a normal human being and accidentally eating a bay leaf.

>> No.13494506

It's a meme.

>> No.13494536

>>13494467
>Whenever I cook with bay leaves I just tell people "hey, watch out for the bay leaves"

I do the same thing with cardamom pods.

Although I occasionally eat them, too. Intense when you chew on one for the first time, but edible.

>> No.13494601

>>13494133
if you want to know what it tastes like, boil one in a cup of water and then drink the water.
That should be obvious.

>>13494467
You are a poor host if you have to tell your guests to, "Watch out for the inedible portions of the food I served you".

>> No.13494636

>>13494156
and it apparently isn't worth trying to describe. i've done it too and it's the most arbitrary fucking ingredient, almost as pointless as cilantro

>> No.13494642

>>13494601
>You are a poor host if you have to tell your guests to, "Watch out for the inedible portions of the food I served you".
i see 2 grammatical errors that tell me you are a little stupid but think you are a little smart. also you've never hosted dinner unless you're a housefag

>> No.13494668

>>13494636
>almost as pointless as cilantro
I'll fucking wreck you

>> No.13494743
File: 24 KB, 554x554, images.jpg [View same] [iqdb] [saucenao] [google]
13494743

>>13494467
Why don't you just put them inside a tea infuser?
You get the flavor but no the leaf problem

>> No.13495147

>>13494743
That would be cruel.

>> No.13495156

ITT paletteplebs.

>> No.13495173

>>13494642
You want to know how I know you've been utterly btfo'd?

>> No.13495192

>>13494133
To me it tastes like a cross between thyme and basil. If I leave it out of certain traditional american stews and soups I definitely miss it.

>> No.13495321

>>13494601

Hey guys, just a heads up. Be sure not to swallow the fork. Oh, and those are cloth napkins, don't throw them out.

>> No.13495424

>>13494133
When you put them in beans you wont fart from them, considering the beans have been soaking in water overnight too..

>> No.13495809

>>13495321
>Don't throw out the cloth napkins
If you're making your guests clean up, that would also suggest that you're a poor host.

>>13494642
However, incorrect grammar does NOT make you a poor host.

>> No.13496013

You fucking morons don't deserve to eat food

>> No.13496036
File: 93 KB, 753x384, hk-14.jpg [View same] [iqdb] [saucenao] [google]
13496036

>>13494133
If you don't get it, don't use them. Pick them up with a food tweezer. Takes 25.4 seconds. No big deal.

>> No.13496095
File: 3.46 MB, 640x360, 1400125685693.gif [View same] [iqdb] [saucenao] [google]
13496095

>>13496036
>25.4 seconds

>> No.13496143

I know that you're painfully retarded, but try putting a bay leaf in a boiling cup of water for five minutes. Smell and taste the water. You'll know what bay is like then. It's a really easy experiment and then we don't have to hear you act like a huge faggot anymore

>> No.13496158

>>13496143
what is bay leaf water used in?

>> No.13496176

>>13496158
Soup, you fucking mouthbreather.

>> No.13496180

>>13494743
but then I'd have to watch out to not accidentally eat a tea infuser

>> No.13496195

>>13496180
You're not even trying.
First thyme on 4th charm?

>> No.13496233

I did the bay leaf experiment here in thread about a year ago, it is confirmed they are good for nothing. Some people claim aroma but that's very poor.

>> No.13496260

>>13494133
>a fucking leaf

>> No.13496268

I was thinking about this meme and how fucking STUPID IT IT while making pea soup, today. Imagine pea soup with bay leaf flavor. Any pea soup eater would know that it would be way less flavorful. If I put a bowl of bayleaf-enchanced pea soup in front of you beside a plain version you would prefer the bayleaf. It is just NEEDED.

>> No.13496273

I think the problem here is people use old bay leaves or are afraid of using too much for whatever reason. I throw 3 or 4 large bay leaves into every pot of beans I make and since I started doing it they are much tastier. The flavor is still fairly subtle but definitely present. Find some fresh bay leaves, crush them, and smell them. That's what they taste like "magnified" to the point of identification

>> No.13496305

>>13494133
it's just like using lemongrass and kaffir lime leaves in asian cooking. you don't eat that - it just imparts flavor but you want to leave them intact and whole to make fishing them out easier

>> No.13496698

help I tried to take a bite of my red beans and rice but accidentally at a smoked ham hock

>> No.13496846

>>13494467
It should take too much time and effort to fish them out, unless you're cooking for an army or something.

>> No.13496852

>>13496846
*shouldn't, excuse me.

>> No.13496928
File: 641 KB, 500x5922, 1556486700086.jpg [View same] [iqdb] [saucenao] [google]
13496928

>> No.13496932

>>13495147
Be free, bay leaves!

>> No.13496940

Isn't that used in a bouquet garni? It has a lot of taste, definitely good in stew dishes.

>> No.13496977

>>13496928
leaving a bay leaf is the least of their sins

>> No.13496986
File: 930 KB, 1280x1256, 1564622760190.png [View same] [iqdb] [saucenao] [google]
13496986

>>13494133
>>13494636
pic related, its you guys

>> No.13497053

>>13494743
Because the "leaf problem" isn't really a problem? They are usually pretty big. It's absolutely no hassle to take them out.

>> No.13497062

why don't you pussies just eat them? they're not poison

>> No.13497067

>>13496928
Nuke America.

>> No.13497079

>>13497062
Why don't you just eat my pussy?

>> No.13497211

>>13496180
kek

>> No.13497221
File: 102 KB, 500x395, 1571365510605.jpg [View same] [iqdb] [saucenao] [google]
13497221

>>13494636
>almost as pointless as cilantro

>> No.13497258
File: 152 KB, 1200x879, cloves.jpg [View same] [iqdb] [saucenao] [google]
13497258

>>13497053
Fishing out all these fuckers is a much better challenge.

>> No.13497292

>>13497079
I don't eat beef

>> No.13497330

>>13497258
Normally you poke those into an onion layer or some other piece of material you can remove later. Same with the bay leaf, make a slit into it and slide the leaves in, then you can yank the onion out.

>> No.13498079

>>13496195
cmon that was funny

>> No.13498088

>>13494133
I only use them in goulash

>> No.13498122

>>13498088
That.... doesn't even make sense

>> No.13498128

>>13494743
I just keep an eye on my bay leaves so I can retrieve them before serving

>> No.13498309

I love picking the bay leaves out of my stews and braises. I lick the delicious, meaty juices of each leave as I toss them into the trash.

>>13494133
Bay laurel gives a deep, slightly bitter, slightly pungent herbal undertone. One of the main flavors is eucalyptol, an essential oil that tastes like a more muted, vegetal mint. It pairs really well with slightly sweet, acidic flavors, and permeates throughout fatty meat dishes because it is fat soluble.

>> No.13498360
File: 1.83 MB, 275x154, source.gif [View same] [iqdb] [saucenao] [google]
13498360

>>13498309

>> No.13498420

Of all the dumb threads showing that the retards on this website have no palate and don’t know how to cook, this is the dumbest and gayest and most retarded thread. Congrats.

>> No.13498426

>>13498420
Based retard

>> No.13498448

>>13494467
I do the same thing with those silica gel packets.

>> No.13498452

>>13494133
Some of the best flavors are the understated, "a little goes a long way" ones. Saffron is another that has barely any flavor, but you'll miss out if you decide not to use it in any recipe that calls for it.

>> No.13498458

>>13498452
Whoa hey mr. money bags

>> No.13498517

>>13494133
You're right but only to the extent that the way home cooks use them is retarded.
>here let me throw one leaf that has only a mild flavour into a huuuuge stockpot, ah yes, i am le gourmet chef, that is le perfect touch to complete this complex flavour profile xD
>now let me fish it out now that 99% of the small amount of flavour in that one leaf was diluted into the stock so I can put it in my next huuuuuge stockpot where it will actually do LITERALLY nothing because it is 100% used up
They treat it like it's something intense like bonito or something (though even using that little bonito or reusing it more than, like, twice won't do much). The only saving grace is that since they're only throwing one placebo leaf into each pot and are then reusing the same one for years they aren't actually throwing away any more money or wasting bay leaves.

>>13494668
Yeah, cilantro isn't pointless, it's just disgusting and overpowers the flavour of anything you put it in. Might as well throw all the ingredients you were going to use on dinner away and serve me a bowl of white rice from walmart cooked with leftover dish water, you'll achieve the same effect.

>> No.13499203

>>13497053
They always break apart when i put them in my chili. Am i doing it wrong?

>> No.13499207

>>13497053
>Because the "leaf problem" isn't really a problem
You've obviously never been to /pol/

>> No.13499281
File: 34 KB, 207x209, 1578765252727.png [View same] [iqdb] [saucenao] [google]
13499281

>>13498517
who the heck REUSES the same bay leaf? that's a level of obscenity beyond anything I've ever seen.

>> No.13499321

>>13497258
>>13497330
You can also buy empty cloth teabags

>> No.13499367

>>13498517
reusing bay leaves can't be something the average home cook does. I've never heard of it. Maybe the people you know are just retarded.

>> No.13499468

>>13494743
That would rust super fast if I used it, which is only for tomato sauce and the acid would ruin it.

>> No.13500871

>>13498517
Who reuses bay leaves? Nobody reuses bay leaves. If you ever saw someone set aside a bay leaf to be reused, you got fucking pranked.

>> No.13501182

>>13496268
this.
bayleaf tastes like fucking nothing on it's own, and I thought it was a meme, but it actually increases the flavor of anything else.

>> No.13501216

>>13497330
instead of making a slit in your onion, just pin the bayleafes with these fuckers to the onion...

>> No.13501285

>>13501216
I've never gotten to work with fresh bay leaves. They've always been brittle enough to break if you did this, and I don't want fragments in my soups.