this post was submitted on 04 May 2025
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I have absolutely no idea what difference bay leaves make. I keep putting them in things, mainly due to blind allegiance to the recipe, but if you put a gun to my head and demanded that I describe the taste you'd just have to shoot me 'cause I wouldn't be able to it.
(The fact that the leaves are too tough to eat by themselves to understand their flavor doesn't help either. Maybe I should try grinding one into a fine powder or something.)
In normal amounts, they add a sort of pleasing background note. They mostly help other seasonings feel more rounded.
When placing a bunch in, it tastes...off. Bad? Strong in a bad way. Overwhelming other tastes.