Bay Leaves?

I really enjoy cooking. I derive a distinct pleasure from slow-cooker cooking.

My son and I both love my Corn & Red Pepper Chowder, slow cooked. Awesome. Unbelievable easy to make too.

I also enjoy making tomato sauce and the various pastas that can be used with it (lasagna to spaghetti) . The recipe I use calls for two bay leaves. Dutifully I include them.

But what exactly do they do? I can’t detect any added flavor. Forget to take them out and you’ve got a quasi-choking hazard.



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