Hi, you’re right it’s not really needed. But I added it just to amplify the flavor to help me perceive the difference between the dry and the fresh Bayleaf. Experiment has led me to use more Bayleaf in recipes that call for it. I even tried adding Bayleaf to a cream Brulé recipe... it wasn’t that bad but it wasn’t that good either🍻
@@JustCookwithMichael ahh, as a test to amplify makes sense. Bay was used in old English milk pudding recipes though I’ve never tried it. Lavender makes a great Creme Brûlée 😉
Why add salt? It’s really not necessarily
Hi, you’re right it’s not really needed. But I added it just to amplify the flavor to help me perceive the difference between the dry and the fresh Bayleaf. Experiment has led me to use more Bayleaf in recipes that call for it. I even tried adding Bayleaf to a cream Brulé recipe... it wasn’t that bad but it wasn’t that good either🍻
@@JustCookwithMichael ahh, as a test to amplify makes sense. Bay was used in old English milk pudding recipes though I’ve never tried it. Lavender makes a great Creme Brûlée 😉
Manzini 🤔⚖️