When I first started working as a cook, I was instructed in no uncertain terms to only use whole bay leaves when cooking so that when the leaves were removed, still whole, one could be sure that no pieces had broken off and remained in the stew (or whatever).
I was told that eating dried bay leaves was akin to eating broken glass in their potential effects on the digestive system.
Yet, just the other day I was eating a rabbit pie and I discovered a whole bay leaf in it. I asked the server, and she said that it was common practice for that restaurant to leave bay leaves in situ.
I guess they can't be that bad for you if restaurants can serve them hidden in the middle of a pie?
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