Do you snap Bay?

[piskieinboots]

I have just read (from a Chef) that bay leaves should be snapped across the middle to allow the flavour to be incorporated into your dish.

I have never done this, I have always just chucked 'em in. Does anyone snap?

[lynda66]

i've never used one .....

[shirlthegirl43]

I have only ever used dried bay leaves and just bunged them in whole.

I bought a 'Laurus Nobilis' topiary bay tree from Homebase a couple of weeks ago as it was reduced to a sensible price. I am now wondering if this is the right sort to use in cooking and also wondered if I can use leaves straight from the plant (young or older better) or do they need to be dried first?

[piskieinboots]

it is the correct plant Shirl and it is lovely to use the leaves direct from the plant - here is a picture of mine which was bought as a tiny thing a few years back



I will try snapping across the width of the leave now to see if it does, indeed, improve the flavour - although it does make sense now I think of it

[shirlthegirl43]

That is pretty Piskie, do you use the younger, bright green leaves then? Excuse the half bag of compost in the background, if I had moved that the australorps would have skedaddled in fright and spoiled my piccy

[Irie Jan]

I tend to gently crush bay leaves in my hand b4 adding to the cooking!

[piskieinboots]

..do you use the younger, bright green leaves then?

I use leaves as and where to keep the plant into some sort of shape - a mix of young and old I guess.

Mine was same size as yours when I bought it about four years ago, so get ready with a good sized pot

[HeyWayne]

I thought it was true of all herbs and such - crushing, chopping releases the flavours/aromas.

[Rhona]

I put fresh bay in quite a lot of things - the flavour's lovely at this time of year, and we keep a small tree by the door. I always tear twice into the leaf, one little tear on each side, before popping it in.

[piskieinboots]

I thought it was true of all herbs and such - crushing, chopping releases the flavours/aromas.

You are right, it is - but for some reason I have always lobbed in the Bay leaves whole, no idea why I have done that.

[Flummery]

I lob them in whole too. My bay tree is by my kitchen door because I use bay a lot! (It's great in a rice pudding did you know?) If I think I might not be getting enough flavour I put more in - had 3 in last night's casserole. My reason for putting them in whole is that they are easy to find when you want to remove them!

[Alison]

Another one who lobs in wholel but has no idea why but think that Flum is right re her finding the damned things afterwards. Maybe will try tearing them in half next time, still pretty big but more surface area to release flavour.

[piskieinboots]

I was thinking that she (Chef) means make a break through the mid rib of the leaf, thereby releasing the wonderful flavour but it is still a whole leaf - for fishing out.

I shall give it a go and see if it takes any better