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submitted 3 days ago by [email protected] to c/[email protected]
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[-] [email protected] 73 points 3 days ago

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.

[-] [email protected] 40 points 3 days ago

I do that! Recipes say "add one clove of garlic" I do at least 5. I swear recipes are written by vampires

[-] [email protected] 27 points 3 days ago

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.

[-] [email protected] 13 points 3 days ago

My condolences to your digestive tract...

[-] [email protected] 8 points 3 days ago

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).

[-] [email protected] 2 points 3 days ago

Raw garlic imo is for enjoyment outside the context of a dish. Put it on your sandwich or just chomp on some cloves.

[-] [email protected] 17 points 3 days ago
[-] [email protected] 8 points 3 days ago

It is impossible to have enough onion.

[-] [email protected] 9 points 3 days ago

I’m always a bit sad when I caramelize a huge pan of onions for an hour and end up with a couple spoonfuls.

[-] [email protected] 6 points 3 days ago

At least you did it correctly!

[-] [email protected] 5 points 3 days ago

Hahaha recipe:

Time to prepare: 20 minutes

Step 1: prepare onions for caramelization

[-] [email protected] 10 points 3 days ago

Also make sure you are adding your garlic later in the cooking cycle. Too early and the flavor will evaporate.

[-] [email protected] 2 points 3 days ago

And if you’re doing anything sous vide, use garlic powder instead.

[-] [email protected] 13 points 3 days ago

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.

[-] [email protected] 10 points 3 days ago

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!

[-] [email protected] 2 points 3 days ago

And tomato paste.

[-] [email protected] 0 points 3 days ago

Maybe you aren't very sensitive to garlic flavor, or just really like the flavor enough to not notice it is overpowering everything else?

[-] [email protected] 3 points 3 days ago

Or they add it at the wrong times

this post was submitted on 30 May 2025
982 points (96.3% liked)

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