Friday, 13 December 2013

Cooking with Bay Leaf

Cooking with Bay Leaf

Bay leaves are widely used throughout the world. It may be best known in bouquets garnis or used similarly in soups, sauces, stews, daubes and courts-bouillon’s, an appropriate seasoning for fish, meat and poultry. Bay leaf is often included as a pickling spice.
- See more at: http://theepicentre.com/spice/bay-leaf/#sthash.BRC94mCs.dpuf

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