How and where to add a bay leaf so that the spice does not lose its aroma and does not spoil the taste of the dish

Not all, even the most experienced, cooks are familiar with the secrets of making soup with the addition of a bay leaf. Many people add or, on the contrary, never use this seasoning because they believe that the bay leaf affects the taste of the dish.

Details

In fact, spices only give food a subtle aroma, practically not changing its taste.

To give the dish new colors, bay leaves, like any other greens, are added at the end of cooking.

If we are talking about soup, you should put the seasoning in the pot 5 minutes before it is ready or even later - just before you are going to turn off the heat.

After a while, do not forget to remove the tough leaves - otherwise the soup will become too bitter.

Beginner cooks may think that this spice is suitable for all soups, but it is not.

Bay leaf should not be put in such first courses as:

• milk soup;
• cream soup;
• chicken broth;
• onion soup

With its rich and unique aroma, this spice will easily overpower the subtle smell of the listed soups.