LadyButterflyshe/herCheese is always good
rustyfishI 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
IninewCrowI 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.
Miles O'BrienMy condolences to your digestive tract…
DamienGramatacusColondolences?
gidRaw 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 tomato paste.
[deleted] in lemmyMaybe 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
BlueLineBaeThere’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!
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.
And onions!
jawa22It 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.
My cardiologist disagrees.
nah, carbs is the real enemy
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.
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.
MisterFrogI 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.
Recipe: Add 1/4 cup of cheese.
Me: Adding 1 cup of cheese got it.
Me: Adding 1 cup of cheese got it.
One 4 cups of cheese, got it.
I just watched the climate town video yesterday and that was a hell of a journey. I didn’t realize how pervasive milk was in America, and it’s not by choice
Heyy there it is
It’s a curse. All my pasta dishes join the Mac and cheese family.
SatellaviewOh, there is DEFINITELY a point where too much cheese becomes a mistake. Somewhere around 400%, I think. I felt sick for days…
400% of a body mass?
‘a’ body mass
Betelgeuse’s body mass?
Cheese black hole devouring the universe.
This was my motto for life, but now I’m lactose intolerant. Life is less… cheesy now :(
Lactaid was a miracle worker for me. I wasn’t super intolerant. Milk was OK but cheese and ice cream would fuck me up. I have since… Grown out of it I guess? Pretty much everything is fine but a full slice of cheesecake might have me dying 20 minutes later.
Either way, eating cheese is worth risking intense gas pain and explosive shits.
eating cheese is worth risking intense gas pain and explosive shits
That was how I lived the last decade or so until it put me in the hospital. I take it a little more seriously now.
jjagaimo
I Genetically Engineered *MYSELF* to Fix Lactose Intolerance
Lactose free cheeses
Oh yeah Gouda, Parmesan, feta… I said less cheesy, not completely cheeseless.
There there…
Seriously. I sorta watched Netflix’s You are what you eat documentary. If you haven’t watched it, it’s basically veganism propaganda, in my opinion. The point is some expert says something like “OMG, cheese is actually addictive!”. It just baffled me. Like, what’s the damn problem with cheese being addictive? If it is at all, it is addictive for me and it will be my whole life, because I feel empty if I don’t include cheese in my diet… So, fuck yeah!
I Cast FistOh no, foods we’ve been eating for over 10k years are addictive! The horror!
Water is addictive!
I haven’t seen it, but the problem is that dairy is consumed to ungodly levels in the US, and even mandatory for school food programs, I believe. The problem with dairy is the myth that it’s vital to a healthy diet, despite like 50% or more of the world not being able to properly digest it.
If it’s addictive, then seems like a bit of an issue if it’s being pushed on kids.
It’s not gonna kill you in moderation, though.
The US really has a weird obsession with cheese, in my opinion. I live in Australia, a western country with the majority having European ancestry. As such cheese is consumed, in large qualities also. But my lordy, the US is on a whole other level with cheese.
The most revolting thing I’ve seen is “gooey” liquid cheese “sauce”.
🤢🤢🤢🤢 Yikes.
Haha, sorry for the rant, kind internet stranger, I am glad you enjoy your cheese, and if it makes you happy, then bless your heart, even if I don’t understand personally
I’m not talking about dairy in general, just cheese. To me, it’s just wonderful to have so many different types of cheese and I want to taste them all, even those that smell awful.
But yeah, the FDA, recommends three daily glasses of milk for Americans (which I’m not, BTW). That by itself i’s absolutely ridiculous.
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 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.
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
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
tetris11ananas!