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ground dried bay leaf

post #1 of 6
Thread Starter 

Who here uses it?  I'd think if it can be ground very very finely, that maybe it would lose any textural disadvantage over whole dried bay, while dispersing flavor more efficiently.

 

Sam Schaperow

post #2 of 6

Any European butcher can tell you that ground bay leaf is used in many sausage preparations.

 

I don't use it in cooking, and I don't use dried bay leaves.

 

I have a shrub of true bay right in my garden.  Grows easy and it is very hardy.

 

Difference is like night and day

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #3 of 6

I use it. Buy in small quantities as it loses flavor fairly quickly. It's available commercially from vendors like Spices Etc. or Penzeys.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 6

Wouldn't use it myself. 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 6

I only use fresh or dried bay leaf.

post #6 of 6

I only use fresh bay leaves. Mostly because I have a bay leaf tree in my backyard, so it's convenient. 

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