In most cases, the leaf is taken out after cooking since it cannot be eaten. When using the leaf at home, it can be left in the dish however is a choking hazard if not noticed.
Bay leaf is used for seasoning only. It does not soften after cooking, and is inedible.
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Adds flavor to a dish. Just add the bay leaf while cooking to the liquid for stews etc. Remove the leaf once cooking is complete, or while eating.
yes same
Sage leaves
Cilantro has a very distinctive flavor, especially in Mexican cooking so there really is no substitute but you can use flat-leaf parsley if you want a milder flavored green leaf for garnishes and salads.
Yes, you can put a bay leaf in your roast to enhance the flavor of the dish. Bay leaves add a subtle earthy aroma and depth to the cooking liquid. Just remember to remove the bay leaf before serving, as it is not edible.
No, cooking sage and Salvia farinacea are not the same thing. Cooking sage, or Salvia officinalis, is a culinary herb commonly used for flavoring dishes. Salvia farinacea, on the other hand, is an ornamental plant known for its attractive blue flowers and is not typically used for culinary purposes. While both belong to the Salvia genus, they serve different functions in gardening and cooking.
No problem to use fresh sage or any other fresh herb when cooking in stock pot.
Approximately 40 teaspoons of rubbed sage. This was done by not compacting the sage. Based on 3 teaspoon per tablespoon.According to American Spice Trading Association there are 40.5 teaspoons of ground sage in one ounce.
A sprig of fresh basil is left to the cook to season by taste. A sprig of basil could mean more than a leaf, as in the stem and a leaf or two of each.
No, Sage and Bay Leaf are not the same thing. They may look similar, but are not the same herb. Sage is used in stuffing, in chicken or turkey dishes either dried or fresh. Bay Leaf is used a lot in soup either dried or less common, fresh.