Post by Dave Smith
On Wednesday, November 24, 2021 at 2:45:35 PM UTC-5,
Yep. I use a mallet to tenderize and break up the muscle for the
tougher cut of meat I use when I make something like Swiss Steak.
I don't think i've ever tried Swiss Steak.
My mother used to make Swiss steak and it was pretty good, but I have
not had it in close to 50 years.
I posted my mother's recipe not long ago and Michael tried it. He's made
it more recently than I have. I was criticized for saying used crumbled
bay leaf to make the paste for the sauce. Okay, I wrote it as my mother
did. And as I'd made it. No one in my family ever choked on a shard of
bay leaf. But if it makes everyone feel better use ground bay leaf
It was good! I didn't know that they made bay leaves into powder. I
broke them up into bitty pieces as you suggested, and I had no issue.
You certainly can buy ground/powdered bay leaf. My mom never had a
problem with that recipe using crumbled bay leaf, neither did I and
apparently you didn't, either. None of us ever choked on the bay leaf.
The long slow simmering in the liquid has something to do with it.
When using whole dried bay leaves in soups or stew I definitely remove
the bay leaf before plating. OR, I put them in a tea-ball to dangle in
the soup/stew along with other spices, a bouquet garni.