On Fri, 01 Apr 2005 01:33:37 -0600, Katra
> wrote:

[snip]

>so what is up with Bay Leaves?
They grow on a smallish tree, easy to cultivate in much of the U.S.
There seem to be two main varieties, the so-called California Bay
Laurel and the Turkish Bay. Both are good. The Turkish seems to me to
be milder, but of more complexity of flavor. The CA version is more
akin to eucalyptus, IMHO. My tree is the CA version. Grows about 20
feet tall, so topping out keeps it more bushy and makes the fresh
leaves easier to reach. Don't know anyone who grows the Turk version.
I live in ag region 9a-9b. Subject to freeze damage, tho.

>Why do I want to use them?
Flavor. Sauces and soups take on a deeper complexity that is most
satisfying. Chicken w/40 bay leaves (finished in cream sauce) is quite
a conversation piece. Penzey's has a recipe for a rice dish with white
and wild rice with Turkish bay leaves. Outstanding. (If you're a good
girl, maybe someone will send you a Penzey's gift pack; they use
cinnamon, nutmegs and bay leaves as their packing material(!))

>What flavor do they impart?
Hard to describe, except for the aforementioned eucalyptol-like
bouquet from the CA type. Make a pot of chicken or beef-veggie soup,
or maybe Scotch broth. Midway through cooking, split it into two
portions and add bay to one but not the other. Taste test.

Good luck.

A-

Katra wrote:
> Ok, I know this is really going to make me sound ignorant, but my mom

> almost never used bay leaves and I did learn to cook mostly from
her....
> <snip>
>
> I understand you use them whole because you need to remove
> them when you are done as they are toxic if eaten???

This is just a footnote to the discussion of bay leaves. I happened to
be reading one of my cookbooks, and in an index where various herbs and
spices were discussed, the author wrote that for "Stuffings: Crush a
bay leaf and add to stuffings for fish, pork or poultry". So if you're
still worried about bay leaves (the ones used for cooking) being
toxic....

Mac

wrote:
> Katra wrote:
> > Ok, I know this is really going to make me sound ignorant, but my
mom
> > almost never used bay leaves and I did learn to cook mostly from
> her....
> > <snip>
> >
> > I understand you use them whole because you need to remove
> > them when you are done as they are toxic if eaten???
>
> This is just a footnote to the discussion of bay leaves. I happened
to
> be reading one of my cookbooks, and in an index where various herbs
and
> spices were discussed, the author wrote that for "Stuffings: Crush a
> bay leaf and add to stuffings for fish, pork or poultry". So if
you're
> still worried about bay leaves (the ones used for cooking) being
> toxic....
>
> Mac

Bay leaf is NOT toxic. But they do *not* soften during cooking and
have very sharp edges which can and will slice flesh like a razor blade
and can and do become lodged in the throat and/or aspirated causing
asphixiation. Do NOT ever "crush" bay leaves directly into a recipe...
use whole or powdered only... and when used whole count how many you
put in (write it down) and be certain to retrieve same prior to
serving. Whenever possible contain bay leaves securely by tieing in a
cloth or place in a metal infuser... when placing bay leaves directly
into a pot choose only those fully intact, not damaged... save the
broken ones for the infuser.

I use a lot of bay leaves. I buy my bay leaves from Penzeys by the
pound (there're a lot of leaves in a pound). The last batch they sent
contained what I thought were an excessive number of broken ones, which
I did ask they replace, indeed they were.

Sheldon

In article .com>,
wrote:

> Katra wrote:
> > Ok, I know this is really going to make me sound ignorant, but my mom
>
> > almost never used bay leaves and I did learn to cook mostly from
> her....
> > <snip>
> >
> > I understand you use them whole because you need to remove
> > them when you are done as they are toxic if eaten???
>
> This is just a footnote to the discussion of bay leaves. I happened to
> be reading one of my cookbooks, and in an index where various herbs and
> spices were discussed, the author wrote that for "Stuffings: Crush a
> bay leaf and add to stuffings for fish, pork or poultry". So if you're
> still worried about bay leaves (the ones used for cooking) being
> toxic....
>
> Mac
>

Thanks!

And thanks so much to everyone else as well for their input.
I appreciate it!

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

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