It’s easier to just make bayleaf tea and taste it. This also works to show the contrast between fresh bay leaves and dried, and decent dried bay leaves and super old stuff that’s been sitting at the back of your spice cupboard for 10 years.
Pretty much everything you cook should have salt added or it will taste bland. Salt brings out other flavors. There’s a reason “under seasoned” is an expression that often simply means “under salted.”
If you don’t think a bay leaf is doing anything, go ahead and do an A/B test next time you cook. Enjoy the revelation.
Was gonna suggest that, too. It kinda fills in the gaps you didn’t notice were there.
It’s easier to just make bayleaf tea and taste it. This also works to show the contrast between fresh bay leaves and dried, and decent dried bay leaves and super old stuff that’s been sitting at the back of your spice cupboard for 10 years.
Would it help to slightly salt the water that you’re using to do the A/B test? Or if that’s unnecessary?
Pretty much everything you cook should have salt added or it will taste bland. Salt brings out other flavors. There’s a reason “under seasoned” is an expression that often simply means “under salted.”
Would it help to slightly salt the water that you’re using to do the A/B test? Or if that’s unnecessary?