I recently learned that you can purchase food grade Bay leaf extract. Has anyone used this? I imagine that the extract does a better job of maintaining the volatile compounds so it would be a more reliable to add the 'fresh bay leaf' aromatics that often disappear when your jar is a bit old.
If you have tried it - which do you prefer? And do you have a guideline for how much to use in place of one leaf?
Also - if you've tried freeze-dried herbs to substitute for fresh ones, what were your experiences?
Thanks!
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