like how when a recipe asks for 2 cloves of garlic and you say “no way, im putting an entire bulb of garlic in”.
i think for me it would be eggs in fried rice. they say 1 eggs per portion but i always have to do at least 3 or 4 to get a proper egg to rice ratio
EDIT: with the popularity of the informality of ingredient measurement in the comments i propose an r/cooking cookbook written as such
Raw garlic is an exception because it's very pungent and strong, but for stews or soups or pasta and stuff, I've never been like "Damn, that's too much garlic." And I always see chefs going "two or three cloves of garlic" and I'll always do 2-3 times that much.
Is it just me or is garlic the best aromatic, maybe even the best ingredient?
I made them for christmas for the first time, and omg I loved them so much!!! they are so much better than just stir fried in a pan, they are perfectly bite sized and the texture is so creamy and soft and rich!!
could I add other types of mushrooms other than the portobello ones for variety? I was wondering about shiitake mainly, since I've got a bunch of dried ones.
I love spreading those little nuggets of garlicky bliss on just about anything, but it can get expensive to use so much oil. Can I be thrifty and re-use the olive oil from a recent batch to make more today, or would that damage the quality or oil itself too much?
I hate garlic, this is too powerful and gaining on every other flavor. Even with very small dose garlic is ruining every single dishes i try with.
Bonus point : Garlic is everywhere. Just see random gif recipe on Reddit -> garlic on 80% of dishes.
A couple of days after reading this thread about never adding too much garlic to cooked dishes, I actually accomplished the feat!
I was braising cabbage for a side dish and added a cube of frozen minced garlic that was probably over a head's worth. I really like garlic and figured it would be fine, even though the cabbage only amounted to about a quarter of a small head. I assumed the garlic would cook down into being sweet and mild during the long braise.
It tasted like eating spoonfuls of pure braised garlic. Even though it had sweetened and become milder with the braising, it was still pretty pungent. To be fair, it was actually delicious for a couple of bites, but quickly became overpowering.
So, there, I've done it. I officially added too much garlic to something that was cooked!
Edit: I ended up adding a couple of cans of diced tomatoes and turned it into cabbage soup. It was still garlicky, but not overwhelming.
Ordered pizza tonight for myself and my mom. When it arrived I noticed the cup of garlic sauce I ordered was missing.
I told my delivery guy and he looked at the ticket to confirm there should've been garlic sauce and I was correct. So he said he would go back to the store and get it at which point I said thank you and we parted ways.
My mom is appalled I would make a delivery driver go back for sauce and said she would never do that herself.
The pizza man was definitely not in a very good mood when he came back with the sauce compared to when he first brought the pizza.
I think I'm NTA because I paid for the sauce and tipped the driver.
Even if he had to make two trips.
You have other ideas of practical uses of this power?