"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Reply
 
Thread Tools Display Modes
 
Old 01-07-2009, 09:40 PM   #1
Senior Cook
 
Join Date: Mar 2008
Location: The Netherlands
Posts: 318
Freezing bay leaves - easiest way?

What would be the easiest way to preserve/freeze bay leaves?

__________________

__________________
Argamemnon is offline   Reply With Quote
Old 01-07-2009, 09:51 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 35,826
You may want to dry them instead of freezing.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 01-07-2009, 09:55 PM   #3
Head Chef
 
mcnerd's Avatar
 
Join Date: Oct 2007
Location: Southern California
Posts: 1,317
If you have a dehydrator I would try drying them, but yes you can freeze them too. I would keep them in a Vacuum-sealed bag away from any moisture and they should stay fresh indefinitely.
__________________
Support bacteria. It's the only culture some people have.
mcnerd is offline   Reply With Quote
Old 01-07-2009, 10:38 PM   #4
Senior Cook
 
Join Date: Mar 2008
Location: The Netherlands
Posts: 318
Quote:
Originally Posted by Andy M. View Post
You may want to dry them instead of freezing.
If you dry them you won't lose any flavor, right? For many other herbs the opposite is true, I believe..
__________________
Argamemnon is offline   Reply With Quote
Old 01-07-2009, 10:44 PM   #5
Master Chef
 
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
We have dried bay leaves, they seem to still have plenty of flavor to them, but then I don't have any frozen or fresh ones to compare right now.
__________________
Maverick2272 is offline   Reply With Quote
Old 01-07-2009, 11:38 PM   #6
Head Chef
 
mcnerd's Avatar
 
Join Date: Oct 2007
Location: Southern California
Posts: 1,317
Drying actually concentrates most flavors in herbs, which is why you have to use less if a recipe calls for fresh. Freezing should retain the original nature of the herb, except exposure to excessive moisture will destroy cell structure so it would have to be used immediately.
__________________
Support bacteria. It's the only culture some people have.
mcnerd is offline   Reply With Quote
Old 01-08-2009, 03:13 AM   #7
Senior Cook
 
Join Date: Mar 2008
Location: The Netherlands
Posts: 318
Quote:
Originally Posted by mcnerd View Post
Drying actually concentrates most flavors in herbs, which is why you have to use less if a recipe calls for fresh.
But why is it always said that it's much better to use fresh basil or fresh thyme, for example? Who uses dried herbs when making stock?
__________________
Argamemnon is offline   Reply With Quote
Old 01-08-2009, 08:53 AM   #8
Head Chef
 
mcnerd's Avatar
 
Join Date: Oct 2007
Location: Southern California
Posts: 1,317
I would not say 'always' since it depends on the application. I would always prefer eating a fresh tomato vs a dried one, but if you use it in a recipe you probably would not tell the difference.

I don't use herbs when making stock, only the natural flavors of the vegetables and meat.
__________________
Support bacteria. It's the only culture some people have.
mcnerd is offline   Reply With Quote
Old 01-08-2009, 08:58 AM   #9
Executive Chef
 
Join Date: Apr 2008
Location: Collier County, Fl.
Posts: 4,198
Look at some recipes calling for either dried or fresh.
Usually you use less dry than fresh, as someone said,
drying usually concentrates the flavor.
__________________
quicksilver is offline   Reply With Quote
Old 01-11-2009, 06:17 AM   #10
Senior Cook
 
oneoffour's Avatar
 
Join Date: Jul 2007
Location: Levittown Pa
Posts: 167
I have forgotten where I saw it but it was a recipe that stated use two dry bay leaves or one fresh. There are also different cultivars of bay that have variation in flavor but Ive not done a taste comparison. I bought a bay leaf tree at Otts greenhouse in Sch****sville Pa. last year It was a 4 foot tall whip and was only around $10.00! Now it is a house plant in the dinning growing more leaves than I use. I learned the hard way if it is outside for the summer protect it from the squirrels as they like to chew on it.
__________________

__________________
oneoffour is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

RV & Travel Trailer Communities

Our RV & Travel Trailer sites encompasses virtually all types of Recreational Vehicles, from brand-specific to general RV communities.

» More about our RV Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002-2012 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:18 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.

Cooking News & Tips Straight to your Email!

Stay up-to-date with Cooking info to your inbox!

unsusbcribe at anytime with one click

Close [X]