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…
And onions!
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?
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.
It’s a curse. All my pasta dishes join the Mac and cheese family.
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
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
Oh, 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?
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
This was my motto for life, but now I’m lactose intolerant. Life is less… cheesy now :(
Lactose free cheeses
