I’ve done it once, added so much cheese that the only flavor left was cheese and it solidified back into a cuttable block when it cooled down. It was disgusting
I do the same with garlic. Usually two or three times of what the recipe says.
There is not a single reason in the world not to do so.
I do that! Recipes say “add one clove of garlic” I do at least 5. I swear recipes are written by vampires
I do the same because I love garlic too … unfortunately, this past winter, I discovered there is an upper limit to this ‘one neat trick’ … an entire head of raw garlic on a piece of toast is enough to wish you could physically remove your colon from own body for a few hours.
My condolences to your digestive tract…
Colondolences?
👏🏻
Raw garlic can overpower a dish. It’s a lot harder to do with cooked garlic, though (unless you burn it, at which point it’s not very pleasant in large quantities).
Raw garlic imo is for enjoyment outside the context of a dish. Put it on your sandwich or just chomp on some cloves.
And onions!
It is impossible to have enough onion.
I’m always a bit sad when I caramelize a huge pan of onions for an hour and end up with a couple spoonfuls.
At least you did it correctly!
Hahaha recipe:
Time to prepare: 20 minutes
Step 1: prepare onions for caramelization
…
Also make sure you are adding your garlic later in the cooking cycle. Too early and the flavor will evaporate.
And if you’re doing anything sous vide, use garlic powder instead.
No recipe should ever have only 1 clove of garlic. Unless it’s a recipe for 1 clove of garlic and even then you should at least double it.
There’s actually a better way to get more garlic flavor into your dishes without adding more. The secret is to add the garlic at the last possible moment in the cooking process to reduce the garlic oxidation. The more it oxidizes the less flavor it has. It oxidizes the second you break the cell walls so waiting until the end of possible helps retain the flavor and make it more potent!
And tomato paste.
Maybe you aren’t very sensitive to garlic flavor, or just really like the flavor enough to not notice it is overpowering everything else?
Or they add it at the wrong times
This but with garlic
I’ve almost managed it with garlic, but that was an “I wonder what’ll happen if I use 3 bulbs instead of 3 cloves” kinda moment
It was still phenomenal, it just had some remarkable… Staying power
I realized how much I love adding garlic to soups, so I figured I might aswell try making a soup almost entirely from garlics. It was amazing.
You got a recipe? I’m down to try some garlic soup
I knew a girl that made Gazpacho from a hand written recipe that a French exchange student had left us.
The recipe, amongst other ingredients, said ‘2 Garlic’.
We took that to mean two heads of garlic, instead of two cloves.
That was some spicy ass soup. We sweated our way through it because it was painfully delicious.
No matter how much I showered or brushed my teeth, I radiated garlic for the next couple days and had to explain myself at my barista job.
I did this before with a pizza recipe. Absolutely delicious.
The problem was I had a PT class the next day which was normally outdoors and individual until the group runs but was indoors and partner based that day because it was raining.
My gym partner said he understood, but I know he still resents me. I know.
While I’m pretty good at normal talk in english, I don’t know the names for half of the foods and ingredients lol, so it would be better for both of us if you’d just googled for some recipes and see which one you like
ananas!
I think the rule of thumb is to at a minimum double whatever the recipe asks for
Yes, and also remember when a recipe says cloves, it really means bulbs.
More propaganda from big cheese smh
Climate Town just released a video about exactly this, how the dairy industry is colluding with the US government to offload cheese onto the American public.
Yo I watched this last night and this post leads me to believe I just live in the matrix…
This guy gets it 😎
Came here to say this! That channel is hilarious and informative.
I will always remember the moment when I realized all the “Got Milk?” posters in my elementary and middle school cafeterias were industry propaganda.
join the pepper jack side
Meanwhile, Little Cheese fights those that fight big cheese
Cheese is something that has grown on me in recent years
You mean smegma?
Please delete your comment
Only if you stop growing cheese on yourself.
I would say ‘oi! Smeg head’ but you are unworthy of such wit. Go fuck yourself.
I WILL go fuck myself, but not because you said so. 😠
Or garlic.
Two cloves? Six it is.
I might be an outlier here, but I absolutely think there is such a thing as too much cheese. My partner and I have regular disagreements about how much should be put on a pizza when we’re making one at home.
I don’t mind cheese, but I have never understood the obsession with piles of cheese.
Cheese pizza has never made sense to me. Margarita is already plenty of cheese to topping ratio.
Just enough cheese to hold it together. That’s it, that’s the right amount of cheese (my opinion, of course)
I recently came across the question whether cheese or sauce is more fundamental to pizza.
The sauce. It’s 100% the sauce.
Sounds like we’re in complete agreement.
What really gets me is when someone crosses the line from “enough to hold it together” all the way through “cohesive item you can take bites from” then dives headlong into “everything sloughs off as the cheese stays connected and drags every other topping with it”, then acts like nothing is wrong and it’s a good thing.
Adding too much cheese can keep the the middle of the pizza from cooking properly, just like too much sauce or too many large chunks of vegetables with high water content. It takes a LOT of cheese to reach that point, but it is very possible when combined with the large chunks of vegetables.
It could be the cheese basically sealing in moisture from the sauce. Usually the cheese itself isn’t too wet, just oily, but if it completely covers a wet sauce and prevents that moisture from escaping, I think that would do it.
That could be a factor as well. Keeping the moisture in would keep the crust from drying on top of the increase thermal mass of the cheese itself.
How dare you haha
There is such a thing, but it’s never wrong to put double the amount in the recipe.
Who needs the leftover quarter bag of shredded cheese anyway.
I do the same with anything that comes in a can. I’m not going to use a tenth of a tomato paste tomorrow. It goes in today.
Good recipes take that into account.
My cardiologist disagrees.
nah, refined carbs are the real enemy
Recipe: Add 1/4 cup of cheese.
Me: Adding 1 cup of cheese got it.One 4 cups of cheese, got it.
I agree, but my gall stones tell me otherwise.
As someone that had to stop themselves from eating an entire tub of jalapeno pimento cheese with cheddar cheese Doritos earlier today, I can confirm.
