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ric | Jun 1, 2002 08:53 AM

This is a food prep question, not a restaurant question...
What precautions, if any, do chowhounds take when using a bayleaf? Some time back, I read that because a bayleaf is razor-sharp, it can injure the throat, so it should never stay in the final product. That source recommended that the bayleaf get wrapped in a gauze bag or put into a teaball and go into the mix that way, then taken out before serving. We've tried that- it works OK. But we never see any words of caution in any other recipes, so I was wondering if the warning was an over-reaction.
Any comments or suggestions?

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