why do we leave bay leaves whole and pick them out after cooking when all other spices are ground down to powder?

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Even cinnamon has a ground down version??

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Anonymous 0 Comments

Try & rub a dry leaf together with your hands into whatever meal you’re preparing next. See if it dissolves like any other spice. A bay leaf is a leaf at the end of the day and leaves are pretty damn brittle. Making it almost impossible to not have left over leaf chunks in whatever you are cooking.

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