Why are bay leaves and oregano added in cooking meat?

Bay leaves and oregano are added to cooking meat for a variety of reasons:

Flavor:

* Bay leaves: Offer a distinct, earthy, slightly bitter and slightly sweet flavor that adds depth and complexity to meat dishes. They are especially popular in stews, soups, and sauces.

* Oregano: Contributes a strong, slightly spicy, and herbal flavor that complements a wide range of meats, particularly lamb, beef, and chicken. It is often used in Mediterranean and Italian cuisines.

Aromatic Enhancement:

* Both bay leaves and oregano have strong aromas that infuse the cooking liquid and meat with a pleasant fragrance. This adds a multi-sensory experience to the dish.

Tenderness:

* The aromatic compounds in bay leaves and oregano can help break down tough proteins in meat, making it more tender. This effect is more pronounced when cooked for extended periods, like in stews and braises.

Digestion:

* Both herbs are known to aid digestion and help the body absorb nutrients from the meat.

Cultural Significance:

* These herbs are integral parts of various culinary traditions around the world, adding a sense of authenticity and familiar comfort to dishes.

In summary:

Bay leaves and oregano add depth of flavor, aroma, and enhance the cooking process. They are versatile herbs that complement a wide range of meats, making them essential ingredients in many kitchens.