Condiments and seasonings
Bay leaf is a very common spice. Laurel -
evergreen tree of the laurel family grows on the Black Sea
coast of the Caucasus, on the southern coast of the Crimea and in Imereti.
Bay leaf prepares by drying the leaves of laurel tree
which remove the period from December to June, because at that time they
contain the greatest amount of essential oils. The chemical composition of bay
leaf (in%): water - 49.7, nitrogenous substances - 9.5, fat - 5.4, cellulose -
29.9, ash - 4.3, tannins - 1.12.
The leaves are leathery laurel, shiny top, bottom and matte
somewhat lighter on the edges slightly wavy, have an oblong
lanceolate. Good leaves should be green with short
petioles, very aromatic and bitter taste. According to the standard length of a sheet
5-6 cm, 2-3 cm width of the impurity are allowed branches to 6%, yellow leaves
to 3%, other organic contaminants down to 1% and mineral - to 0.5%.
Bay leaves, after drying, packed in bags or compressed into bales
50-80 kg. Pressed bay leaf flavor longer preserves and does not change
coloring. In catering bay leaf comes in
large and small packaging. Bay leaves should be stored in a dry place at
temperature of 10-15 ° and a relative humidity of 70-75%.
Bay leaf is introduced in the next culinary products: cold dishes
boiled, and stuffed with jelly fish, in soups, filling (soup, borscht,
soups, soups, potatoes, with cereals); dishes of boiled and stewed
fish, meat dishes of stewed beef, lamb, pork dishes
by-products, vegetable dishes (braised cabbage, stews, vegetables, etc.);
in marinades, sauces with meat, fish and mushroom broth, except for
steam, an egg cream.
He laid in the first dish for five minutes before the end of cooking, in the second
dishes for ten minutes before the end of fighting, in sauces for ten minutes before
the end of the heat treatment.
Bay leaf is a valuable spice when used correctly. At
prolonged boiling it gives food a bitter taste.
Norma bookmark bay leaf in the first and second courses, 0, 02 g per serving
in sauces - 0.2 grams per liter of 1 \ 2 - 1 page (depending on size).