What does the addition of bay leaves do for the flavour of a dish? Has anyone ever done blinded tests of the same recipe with and without the bayleaf in it? I sometimes think it's a huge in-joke by Big Recipe.
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How do we know this isn't just a placebo effect "because I added the lah-di-dah bayleaf"?

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Look, I've never run an RCT but every time I forget to put them in the bolognese or goulash I can taste the lack

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I agree, add depth of flavour without sweetness. Can smell as well as taste the difference. Miss them when we run out.
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