How come every cook says to use more garlic than the recipe calls for? Aren't recipes written by cooks? Who is responsible for all these garlic-deficient recipes?

How come every cook says to use more garlic than the recipe calls for? Aren't recipes written by cooks? Who is responsible for all these garlic-deficient recipes?


I think the recipe is kept mild to not offend but if you like garlic more is deeper flavor.


It totally is. I cook for some people that their diet cant take lots of salt. I then dish that good out to other people and "hmm more salt." Then fucking add it. Same with spice, if I'm throwing ancho, cayenne, and chipotle peppers into a rub, I always hold back cuz some people cant take heat in their food. That's fine. You can always add, you cant take away. That's why all general recipes you find will be soft in the application of spices, seasoning, salting, etc. And you can then add to taste. You cant take away. This is to let each individual control their experience and taste, and not rob them of the opportunity. It makes sense. Same applies for applications of fats, tallow, etc. Know who you cook for and know their desires. If you cant know that, then cook for the base and let them add in accordance.


Oh man, the first time we used an american recepie it called for 4 teaspoons of chilli powder. We thought that was a bit much but went with it. Turns out, American Chilli powder isn't what it is elsewhere. Here's it's straight ground chilli, American it's a blend and no where near as hot. Won't be making that mistake again!


Exactly! Not only are portions diff, but also what's available varies from location to location. Recipes are guidelines, not gospel. And it's on each individual to interpret and incorporate the appropriate seasonings to their individual tastes and those they are cooking for.


Reminds me of the time my college roommates made lasagna with a table spoon of cayenne pepper instead of pepper flakes


Are pepper flakes not just dried pepper pressed into flakes?


They are, this is an example where if they had a recipe that went by weight instead of volume the difference might not have mattered. One tablespoon of red pepper flake contains a lot of air because of the shape of the flakes, one tablespoon of cayenne powder does not. It could have been double or triple the amount of actual spice in the end.


Experientially, pepper flakes impart a whole lot less heat than ground. I'm guessing it's a mass:surface area ratio thing, though as another pointed out a teaspoon of cayenne is a whole lot more pepper by mass than a teaspoon of flakes, similar to table vs kosher salt.


My partner has a stomach ulcers they're nursing so if I cook for both of us I'm very mindful of the spices I add. If I want it hotter or more acidic it's simple enough to reach for a bottle of chipotle Cholula or lime juice. And of course salt and pepper.


And thank you for taking that into consideration and cooking appropriately. It's difficult, and time consuming, but imho food is best when shared, and to share it with as many people we can is all we can hope for.


While I do agree, it is definitely possible to under spice a dish to the point where its tough to fix it at the table. The notable exception is heat, assuming you have some hot sauce on the table, and this is good, because heat level in food is one of the things that people's preferences vary most widely on. But a lot of spices really want to get cooked, and ideally toasted or fried in oil for a bit. You wouldn't want to add raw paprika, cumin or coriander powder to your food at the table. Salt on the table is great if you just want your food a little bit saltier, but its tough to get it evenly mixed and its easy to oversalt if you need to add a lot. This is because its rude to add a bit of salt to your food at the table, mix everything together, taste and repeat until you like it.


In some cultures it’s expected that the cook does all that work. In my culture there’s no tabletop spices because you should never have to change the saltiness/spice level. There’s no knives as table utensils because you should never have to cut any meats etc yourself. This doesn’t apply as much if you’re not from that kind of culture but just explaining why some people might be less inclined to do that


>There’s no knives as table utensils because you should never have to cut any meats etc yourself. This doesn’t apply as much if you’re not from that kind of culture What culture doesn't allow table knives? Prison culture?


Cultures that use chopsticks. Kinda hard to chop food with those. Also, stabbing with chopsticks is done at Buddhist funerals, so it's bad manners to do it at the dinner table.


>Cultures that use chopsticks. Kinda hard to chop food with those. Right. I think I was having a 'senior moment'.


I mean less so about Buddhism and more so about how chopsticks just aren’t stabbing utensils. The way we cook just often involves smaller pieces of meat rather than things that need cutting at the table. If a dish is served that needs cutting then we would use knives and forks for it.


I have no idea if it's not allowed, but going to an Ethiopian restaurant is magical. An entire plate of food that you scoop up with your plate because it's bread! Everything is delicious and spiced. There were no utensils let alone knives. Such good food.


This isnt even a cultural thing. In most situations the dish is served,seasoned, in accordance to how the chef believes it should be experienced. This is great, and totally appropriate. It's different from outlining a recipe online. It's not like those people following this recipe, or the people they are cooking for, have signed up for this particular experience. That's why you always side on the under seasoned approach, and allow the individual chefs and those that are eating the dish to adjust according. Then the chef can again, thru experience, determine what is best for them and their target audience.


This is it. Some people are very sensitive to garlic and don't like a lot. I have never met this type of person but respect that they may exist. Personally, I see the mild recipe being a safe bet when trying to do dry to fresh ratios, since powdered garlic tends to be harsh. But fresh garlic? Double it. Triple it. I love garlic. Is it roasted? Quadruple it.


My father-in-law cannot stand garlic. Or so he says. My husband recently recalled his mother making him crush garlic with a mortar and pestle. It took forever because she wanted a puree, no bits at all. Then I told him that's because she didn't want his father to see any bits of garlic in his food, because he thinks he doesn't like it. He loves it though. As a matter of fact, he is very adamant that he will ONLY eat his wife's cooking. No one can cook as well as she does, and he doesn't trust others to be sanitary. ETA: About the sanitation... I also witnessed his mother handle raw meat and then "wash" her hands without soap. The horror.


Get her a microplane! Grates garlic like butter and it'll melt into a dish.


Haha it sounds like he just doesn't trust anyone to sneak garlic in the way that she does. Feeling bad for your husband though having to do the legwork there. Gotta wonder what happened to the guy where he's triggered by garlic fragments in delicious food.


Garlic has a lot of flavor. And as a general rule if you taste something and don't like it its easier to add flavor than it is to remove it. Also it's a lot more common for people to go "This tastes too strongly of X" and not eat it than it is for them to go "This is too bland" and not eat it (they may not like it, but they'll eat it). As a result a lot of recopies tend to err on the side of caution when it comes to flavorful ingredients.


Yeah a lot of recipes are pretty lightly seasoned in general. Salt, pepper, garlic, spices, etc etc. I almost always amp up salt and garlic especially.


Blew my mind when I started seeing actual chefs cook stuff on video. I wondered why my food was kind of shitty. I followed ever recipe *exactly.* Then I realized, oh shit you just kind of go hog wild with salt and spices when they’re called for, and my food is way, way better now that I’m just doing it to taste rather than measuring a 1/2 tablespoon of salt or whatever such nonsense.


That’s one of the reasons some restaurant food is so good—it has way more fat, salt, and sugar than would be reasonable to have every day at home. Edit: a word


Also butter, they fucking love butter in restaurants. The quantities of butter is shocking. Edit: Okay this got more attention than I expected, usually what happens when I throw a thought that pops in my head quickly and never when I take some time to write down a long reply. Oh well, its reddit after all. To those who wrote from the kitchens, thank you for the anecdotes, I used to work back of house at various restaurants in my early 20s and that was also my take away. To those that keep bringing up that fat was already stated in the previous comment. I hear you, you are right, butter is a type of fat. I replied way too quickly and without too much thinking. Had I thought about it more I might not have said anything but here we are. In my defense lard, any other animal fat, ghee, any type of oil, cream or milk are all fats and all are used in cooking and baking. Sometimes on their own and other times in combination with butter. But restaurants love butter above all of that, and it's likely a part of any meal prepared with any other listed fat.


I used to work at Red Lobster, with the biscuits people like. The amount of butter that would come out if you squeezed one of those biscuits was crazy.


The amount of butter that would come out if you squeezed one is why I like the biscuits


The amount of butter that would come out of me if you squeezed me is because I like the biscuits.


Fun personal fact, my blood plasma **looks** like clarified butter when extracted.


Is that unique to you? I'm not really sure what blood plasma looks like normally, and I couldn't possibly do an image search




That’s why it’s so shocking when you make the box at home. You can’t believe you’ve read the measurement for butter correctly.


Reminds me of the first time I made alfredo sauce at home. “Wait, how many *sticks* of butter?”


The first time I made Alfredo I was working in a restaurant. The recipe called for melting 10 pounds of butter. I had to ask like 5 people if that was correct cause it just was insane.


It made sense to me that something that good would just be butter, cream, cheese, salt and flour. I fully expected magic to go into it but of course. Salt, fat, cheese etc. throw a couple of herbs. Totally delicious but so bad for you


Former RL employee here: I’ll never forget the day they took msg out of the biscuits. They were never the same


I'm gonna buy a box of the mix and some MSG and remedy that.


That isn't butter, it's some kind of nuclear petrochemical.


This is not a comment its a sandwich!


Mashed potatoes at a steakhouse, for example. Ever wonder why their mashed potatoes are always better than what you make at home? It's because that shit is literally about 1/3 butter.


[Mashed Potatoes, the Robuchon Way](https://www.nytimes.com/2020/04/13/dining/mashed-potatoes-robuchon.html) > To serve four generously (because they are very rich), boil a pound of unpeeled Yukon Gold potatoes until tender, drain, then peel and mash them using a ricer. Return them to the pot and heat them gently for a few seconds, then add half a pound [2 sticks] of unsalted butter... or if you prefer a video with a lot more information: https://youtu.be/-mJYyueZfd8


lol, two sticks for a pound of potatoes, that's madness! ^Maybe ^I'll ^make ^these ^soon. ^Possibly ^tonight.


How were they?


I'm gonna guess they were magnificent. Flavour is spelled F-A-T. I make mashed potatoes at a 2:1 ratio of spuds to butter. Nobody has ever complained about my mashed potatoes.


I asked about the recipe at a Robuchon place in Paris (the Atelier near Arc de Triomphe/Etoile) and they actually made it 1:1, so 1 kilo of butter to 1 kilo of Ratte potatoes. Potatoes boiled skin-on, then peeled, riced (mentioned as critically important), dried out in a pot without browning to remove as much moisture as possible (so they can absorb MORE butter) and then the butter worked in with a whisk. I can't remember if they adjusted the consistency with whole milk or cream, but once I'm at this point I'll just go with cream and make an appointment with my cardiologist ;-) Crazy good, I asked for a small tasting plate with just the mash and that could have been lunch on its own!


A friend of mine uses a mashed potato recipe that involves a stick of butter, a stick of cream cheese, about a half cup of heavy cream, and a ton of garlic. It’s so good.


For a 3 lb bag of potatoes. In a pestle grind up about a teaspoon of dried rosemary until it's very fine. In a sauce pan on medium low heat, make a thin roux of 2 sticks butter and 3 tablespoons of corn starch. Add 1 cup whole milk and the rosemary. Add 4-8 cloves of pressed or minced garlic (depends on freshness/strength) Add 1/4 cup of real parmesan cheese, not the sawdust you get in the kraft shakers. 1/2 cup smoked gouda Then you can either add a 1 stick of cream cheese or 2 teaspoons of sodium citrate to act as an emulsifier (also the secret to macaroni and cheese or nacho cheese) Whisk it on medium until it's smooth and creamy and fold it into your potatoes that you've mashed by hand. It'll be a bit dry, but then you can add more milk until it's just slightly more runny than your desired consistency, as it cools the cheese will also firm up a little. Force it through a fine mesh strainer with the back of a spoon to make sure no lumps remain. Then I fluff it a little with a whisk to get air into it and as the cheese cools it gets that airy/fluffy texture while also being rich/creamy.


Growing up, I thought mashed potatoes only came in a box and were supposed to be yellow. My mom always put a LOT of butter in the taters.


I'm raised southern... everything is about a 1/3 butter... I only have 5 sticks of butter in my fridge right now so I feel like I'm out of butter. I was asked my by kids to make more butter tomorrow for muffins because seasoned butter tastes better than plain.


I was raised on PBS in the 80s. I learned to cook from old school chefs like Julia child and other classic French trained chefs. I learned the right amount of butter is always more. Same goes for the wine. If your doing it right the alcohol thins your blood just enough the cholesterol can't build up. It's an ancient system and I don't question it.


Sounds perfect!


Our kids will never understand being so bored on a Sunday afternoon that you would sit and watch The Frugal Gourmet. Oh and Justin Wilson was always my favorite. Watching him call for a dash of hot sauce and pour it all the way around the bowl cracked me up.


What do you season your butter with?


Bacon grease. We have a bowl of it next to the stove.


Mama taught me to keep it in the old jam jars


Lol, I buy my butter in bulk at Costco and even then need a couple extra boxes or I get worried I'm low. I only keep a lb in the fridge, the rest goes in the freezer. As I use a stick, I pull another out to replace it.


I'm so glad to see another person who's like this. My husband thinks I'm crazy, but I use so much butter, I hate to have less than a pound and a half around. What if I want to make biscuits?!


Yes! I have to have real butter on hand all the time! I was so mad that people went nuts during the pandemic and thought they were going to suddenly make everything from scratch because I already do and they took all my ingredients! I am teaching my kids how to make their own recipes and season to taste and cook with all their senses. I learned from my grandma and want to pass it on.


It’s how my mom makes mashed potatoes, took me a long time to realize why I never enjoyed them served by others or even my own. Once I tripled the butter/salt/pepper I got it right.


Try celery salt instead of table salt. Adds an extra layer if flavor.


On the menu at Bazaar Meat in Las Vegas, it’s called “Butter, butter, butter, some potatoes, and more butter”.


I've made them with that much butter and they are awful. The potatoes nearly slide across the plate like an air hockey puck from all the butter. They're neither fluffy or creamy. It's just a greasy mass. Using milk, cream, waxy or starchy, a potato ricer or manual or machine mixed can all yield all sort of different textures for the potatoes. Using so much butter just kinda ruins that.




It's called pommes puree ("puree of potato", sorta) and it's just very bad. I kind of hate it. It's far too rich. I do not wish to eat what is about 35-50% liquified butter and I don't understand people who do.


Just for your own safety, please stop what you are doing, and peek (carefully) out of your curtains right now. Is Paula Deen on your street? Is there a black SUV with tinted windows?


Pro tip: replace half of that butter with cream cheese.


Anthony Bourdain: "You wanna know why restaurant vegetables taste so good?" (dumps entire stick of butter in the pan)


Mum taught me this one: * A head of broccoli cut into florets * Some asparagus, with woody section cut off and sectioned into three. * Maybe a courgette or two cut into circles * About a tablespoon to 2 tbsp of ghee * A whole mess of crushed and chopped garlic. The crushing is critical. Add ghee, melt it over medium heat, add the garlic and fry it off for 30-odd seconds, then add the broccoli and start cooking it down a touch, then the asparagus, then the courgette. Your goal is to cook the broccoli until it's crisp but not raw - by that point, everything else will be done. Feel free to add some more garlic halfway through to add variation in the garlic flavours, and add a bit of salt and pepper towards the end.


For any Americans too lazy to google, a courgette is a zucchini apparently


Courgette is the French term, zucchini is the Italian term. Not sure why but different words from different non-English languages are used by different English-speaking nations lol.


A few other neat ones include Arugala and roquette (or rocket) and Cilantro vs coriander (in Canada and the US coriander usually only refers to the seeds of the cilantro plant whereas in the UK its coriander and coriander seeds).


Cool, now whats ghee?


Clarified butter.


It's so simple, yet so brilliant


my cooking's got a lot better since I started putting butter in everything. my physique has not.


Don't like hot sauce? Add 4 sticks of butter and now it's mild


One of my favourite quotes of all time is by Julia Childs: “If you’re afraid of butter... use cream!”. Chefs LOVE their salt, fat, acid and heat!


this just reminded me of my favorite soup and now i need to go buy all the ingredients! cauliflower/chicken cream. 1 head of cauliflower 2 chicken breasts 1 onion, yellow works best 10-12 cups of chicken stock 1 stick of butter 1 quart of heavy cream Italian seasoning/pepper/salt to taste chop the onion into thin slices and let them simmer/fry with the butter until they're browned. add your desired amount of pepper and Italian seasoning and cook a minute or two longer before chopping your chicken breasts into bite size bits and adding them to the pan. fry them on a low heat until cooked and then add your chicken stock. while the broth is heating up you can chop your cauliflower. let the pot come to a boil and then simmer for about 20-30 minutes before adding the cauliflower and cream and then simmer again for another 20 or so minutes. you can add more spices to taste but remember that a little Italian seasoning goes a long way! serve with biscuits or garlic bread and this is the absolute perfect fall or winter meal, i make it often throughout the cold seasons ❤️


Thing about butter is that you basically never really reach the point where there is too much that it ruins the taste. Garlic is similar. Think about it. Garlic butter in a restaurant is so nice you can eat it straight. So it makes sense that there isnt a "too much" level for these. Oh use unsalted butter. Adding more salt than the recipe says is often good, but it is still possible to have too much salt.


can confirm, manage a restaurant in the southern US. we make garlic butter sauce with a 30 pound case of butter on top of about 4ish gallons of vegetable oil, spices, etc. we make it daily. that’s how fast we go through it. i order 10 cases, 300 pounds of butter a week. we are one location. it’s insane


I've had so many people comment on how good my cooking is. My secret? An appropriate fucking amount of salt.


Yeah I always taste and adjust for salt at pretty much every stage of a recipe. People think I’m a great cook, go figure.


Not enough people taste as they cook. It's by far the easiest way become 5x better at cooking




Worked for a chef one time and I said "chef, my scampi doesnt taste as good as yours" he replied "you are not adding enough butter. No matter how much you have been using it's not enough. Think of a gross amount then add more"


Also why these can get you fat fast!


Ah yes, my favorite place to eat, Some Restaurant.


There's like this incredible divide though - most people at home use too little fat, because they've been taught it's bad, and restaurants using an entire stick of butter for a freaking dish. Just a moderate amount of and good balance of fat, salt, acid, and spice is really all that's need for food to taste rich, have contrast and depth, and impress.


As a former chef/restaurant manager/bartender/etc also would add that writing recipes for restaurants is vastly different than writing them for the general public. In a restaurant, ingredients are measured by weight, recipes are tested and perfected down to the milligram, everything is made in large batches whenever possible, and every chef's skill level is up to at least a certain baseline. Each recipe has a lot of salt & fat & sugar, but it's been taste tested over and over to make sure it's not too much to make people not want it. I have less experience writing food recipes for the general public (though i have written cocktail recipes for people), but i know that you have to write things to be easily navigated in someone's home, using ingredients that most ppl would have at home, in amounts that people only a few people would consume at a time, using techniques that most people would know, terms that most people would know, and keeping in mind there's going to be a LOT of user error... Restaurant recipes exist to teach or remind professional chefs how to make a dish that people will want to spend money to have someone else make... Home-cooking recipes exist to simplify cooking for people who aren't professional chefs.


"Alright now two teaspoons of salt" _throws in two fistfuls_


^two ^shots ^of ^vodka GLUG GLUG GLUG


Ah, you too?!


You know what this raman needs? Moar salt (it's something I've done, please send help)


Restaurant food tastes good because they don’t care about health, everything has a stick of butter and a fistful of salt.




I like Adam, but his attitude towards certain things is just bewildering. He advocates cooking to taste, and yet he somehow doesn't understand how someone could season the sauce *and* the meat and not overseason the dish. That being said, yeah, recipes are guidelines, not rules (except when baking unless you're *real* advanced). Literally countless factors go into how food turns out, not least of which is your personal taste. Recipes are helpful for having something to work off of, but you should always be tweaking and experimenting with your food to make it better.


For anyone just learning to cook, this is solid advice for almost everything. However, if you're baking bread or making pastry, follow the recipes exactly until you have more experience. Especially when it calls for a liquid at a specific temperature. But if you're making soups and casseroles, go hog wild.


Cooking is art. Baking is science.


This took me a while to learn. Season to taste not to the recipe. This advice does not hold true in baking. Follow the recipe Baking = chemistry Cooking = art


I put two cups of salt and pepper in all my cooking. We season our food. Stick of butter per serving.


>Stick of butter per serving I like where this is going.


Baking is a science, cooking is an art.


First time I made my own curry at home I followed the recipe to the letter and went "eh, it's pretty good" Next time I damn near doubled all the spices and it tasted more like what I would expect from a restaurant


People also mistakenly salt food only at the start or end of the recipe, etc., instead of seasoning and tasting as you go, and seasoning the ingredients/components as you add them and adjusting from there. Alliums develop so much in flavor when cooked, so garlic and onions develop and mellow over time, salt brings out moisture, pepper, well...I still don't understand why black pepper is used so much more than other spices, but damn if it isn't good at whatever it's doing.


Grilled pineapple. Omg ! Or Peaches.. Also - if you grind black pepper behind peoples backs on such things they don't expect it on, they may think it's specks of dirt. You can eat the whole thing by yourself.


> I still don't understand why black pepper is used so much more than other spices iirc that's just because of history. It got really popular in the Roman empire, so that then just spread to became traditional in the west, especially in French cuisine as it developed and became so influential. It's why you see a lot less of it in Asian cuisine, usually preferring white pepper or other spices. So yeah, nothing really special about it in the same way that salt is important and unique. That's what I remember reading anyways, someone can correct me or elaborate if they know more history or culinary specifics.


From a culinary perspective I suspect it's largely because it just goes well with virtually everything. Other southeast Asian spices like cumin, cardamom, turmeric, cinnamon, etc. all have applications in which they are fantastic of course, but grinding them on to a fried egg or grilled steak is... generally ill-advised. Pepper occupies a fairly narrow niche of contributing just enough spice and aroma to accentuate and amplify subtle flavours without overpowering a dish completely, whereas most other spices are simply too potent to be that versatile.


I seem to also recall it being a massive part of trade with European countries and Sumatra (I think the Aceh area still produces a ton of it? Maybe I'm mistaken), and originated in SE Asia, so I know it's used there a bunch too. I didn't know it was popular in Europe as early as Rome, though! That's wild. As a kid we were always taught as though early Asia, Africa, and Europe were in relative isolation, and I have absolutely no idea how they got away with teaching us that.


A couple chinese empires sent embassies to Rome, and vice versa


Adding pepper early will bring heat; adding it late will bring flavour.


It contains Piperine “Piperine is under preliminary research for its potential to affect bioavailability of other compounds in food and dietary supplements, such as a possible effect on the bioavailability of curcumin.[9]” https://en.m.wikipedia.org/wiki/Piperine


What is it about salt and garlic where over time the your “tolerance” just increases and increases and the level to which you add them increases


Ugh! Right? I hate when the recipe says “add salt to taste” but it’s raw meat. How the fuck do I decide what taste I want if I can’t sample it? After years of cooking I now know i like 1 tsp per pound of meat, and 1/4-1/2 t pepper. I pretty much triple the garlic.


I've seen some cooks on Youtube suggest to cook off a little bit in a pan and taste for seasoning. For complicated/long recipes like home-made sausage, this would be absolutely critical.


I never even pay attention to measurements of spices, just season and taste as I go and look at proportions to see what they’re going for. And maybe a couple more cloves of garlic than it calls for.


I found a recipe for chili a while back and it was good except I had to literally put like 10x as much salt and chili powder and paprika they said to use


> its easier to add flavor than it is to remove it. When we were mixing plaster for 3D topography maps, we were told to add a small amount of water to the powder as we mixed, and add more as needed. If you have too little you can always add more water, but if you put too much, the only solution would be to put more powder (which is more costly than using more water)


So when in doubt, just pretend I’m mixing plaster for 3D topography maps. Thanks mate!


Huh. I wonder if this is unique to those two things or if maybe there's some kind of greater idea we could draw from this.


Same goes for salt. Basically every recipe I've ever followed is underseasoned.


Salt is not so universal. I have a friend who is a great cook but consistently ovwrsalts her food. sometimes to the extent my gf and I can't eat it


You measure garlic with your heart.


In all my life i have only once thought something tasted to strong of garlic and that was when i tried to eat a raw clove. Garlic is love.


If you ever want to try raw garlic again, it's really nice when you have a thin slice of raw garlic with a good slice of beef wrapped in a lettuce leaf in Korean BBQ. The garlicky bite cuts through the fat, but also can't burn and linger as much because of the fat. Match made in heaven! Garlic is love for sure!


And garlic is good for your heart! Full circle!


Well for one recipes are really just suggestions. You can definitely tweak them to your liking (to an extent). Recipes almost always call for an exact amount of salt. But if you ask any chef (including the one who wrote the recipe) they will probably tell you that for most recipes they dont measure the salt they salt to taste. Garlic is similar because it is something that adds flavor but not a whole lot of "stuff". Adding more of certain ingredients can cause a recipe to literally not work on a physical level. Garlic isnt one of those ingredients. Garlic is really more of a spice so if you like something spicier you may add more cyanne (or whatever spicy element the recipe calls for). And if you like the flavor of garlic you can add more. Also Garlic loses flavor over time. Chefs generally have pretty high quality ingredients so their Garlic may be fresher than what you buy from the grocery store so your 2 cloves of Garlic may not taste the same as theirs especially if you don't cook often so you may be using Garlic that you've had for a while. Also Garlic cloves vary widely in size. So 2 little cloves (such as the inside ones) would not be the same as 2 big cloves from the outside. Plus Garlic is delicious so i always err on the side of Garlic.


Yeah, cooking is pretty much the exact opposite of baking. Baking is essentially chemistry, and measurements are requirements. Cooking is, by comparison, chaos.


There's a lot of touch to baking, too. Humidity changes will make you need slightly more or less flour in your recipe. A skilled baker will know what the dough is supposed to feel like, and whether or not to add another tablespoon. Same with rise/knead times, bake times, all sorts of stuff. If you follow a good recipe exactly, you'll bake stuff that's pretty good, but that extra oomph comes from bending certain parts just the right amount.


I moved coast to coast and it ruined the first like 5 attempted batches of cookies because I didn't know WTF the humidity was doing to my recipie.


Knead bread using olive oil instead of flour. It'll change your fucking life, I promise.


It'll change your raisin toast, I can tell you that right now.


And that's why i prefer cooking. I'm a rule breaker.


I'm decent enough and cooking, but I'm terrible at baking due to a lack of practice. The only baking I regularly do is cooking disguised as baking - pot pies, casseroles, that sort of stuff.


I dont like baking cause it just takes too long and requires to many dishes (and precision). I like that sweet sweet instant gratification. And i also like that a pan knife and cutting board fit neatly into my dishwasher without monopolizing it. Baking requires bowls and beaters and pans and attachments that all take up much more room. That's not to say that cooking assists requires less cleaning but i can whip up a pretty decent quesadilla on my lunch break and not have to do the dishes until tomorrow.


When I cook, I can usually limit it to a couple pans, a knife, a cutting board, and a smattering of spoons. I intentionally try to limit the stuff I use just to mitigate cleanup.


That’s so funny because the chemistry and exact measurements is actually why I prefer baking. I don’t have the patience for adjusting cooking and I also don’t really care. Just want to eat and get the hell outta the kitchen as fast as I can…


This is very true. You can make substitutions in baking but there are formulas for it. Like, you can use baking soda instead of baking powder but one is four times stronger than the other so you better make sure you know which before you start throwing them around.


This. I love them both for different reasons


That is one of the best descriptions of cooking and baking I've ever heard lol. Also goes to show why I failed chemistry but am an amazing cook!




caremelize the onions (5 minutes)


"After 10 minutes, they should be a nice dark amber color..." *120 minutes later...*


This one always hurts me in my soul. I always make my carmelized onions in bulk in the crockpot. Takes a good 15 hours including the dehydrating time.


Bunch of jokers. 10 minutes to prep literally anything out in recipe writer land. Need to peel and devein 60 shrimp, dice an onion, mince a head of garlic, and chop 2 tomatoes? 10 minutes.


And the most time consuming part of all, worrying about how to efficiently use items and utensils to make for the least cleaning possible


The most time consuming part is going to the store because you don't have any of the ingredients


Not if you're my wife. Use each utensil until you decide there is a better suited one that you could try, repeat.


My wife got one of those "29 minutes to dinner" cookbooks. It has some decent recipe ideas, but it's really clear that they took fully fleshed out recipes and then slashed all of the times until it fit in the eponymous 29 minutes. So you get the insane prep times, but also lots of stews that basically amount to "throw it all in to a pot, heat until boiling and boom you are done!" And naturally what you get is a bunch of crunchy vegetables with some herbs floating around in hot water. The other thing that gets me is reductions. I swear every time I've had a recipe say to "simmer for X minutes until reduced by half" it's been a bald faced lie. Either you simmer for twice as long as it says, or you've gotta put the spurs to it and leave it at a hard boil. Maybe recipe writers are using giant paella pans for everything and that's how they get things to reduce so fast. That or "reduced by half" is more of a term of art than a literal expression.


I stopped using my instant pot for this reason alone, “30 minute chicken and rice soup” consists of 10 min prep time, 20 mins to bring to pressure then 30 mins to cook. In that hour I can just make something better.


I've found the instant pot is best for things you can just walk away from. That's its secret. For me, I can't stand to be on my feet that 50min making something better, but I can safely chuck soup in the instant pot and go rest. If I fall asleep or can't get back up, my house won't burn down. Or to cook meat that would go in a slow cooker faster because I couldn't get it done in the morning. Think like someone who needs to rest between each major step in cooking, or who needs to step away a lot and it makes more sense. For normal healthy people that can cook, the ip isn't as useful.


garlic tasty


I've never so immediately and completely agreed with someone on Reddit before


Yup, wife and I easily triple/quadruple any garlic in recipes we get.


Recipe calls for a clove, they mean the whole head. Otherwise, no flavor.


It turns me into a walking WMD for the next few hours, but totally worth it.




Chef here, recipes (for home cooking) are more of a template for you to fuck around with. Do what you like an have fun with it. Don't take recipes as gospel, especially ones that are found online. More than a few recipes online are written by people who have no business writing recipes.


Good tip is to find a few recipes (or youtube videos). If there is something they all have in common and don't change, then keep that. But you will usually find variations between them which kind of show you what is just down to preference.


Great advice. I've found the same thing .... find a few recipes, keep what's common, ad lib what is not.


Generally except for garlic I follow the recipe the first time and fuck with it the rest of the time. You want ONE clove of garlic? Didn't you mean 4 honking ones and the tiny one that got stuck in-between??


I do vanilla too! No one ever uses a decent amount of vanilla (probably due to its cost). I double it usually.


How I learn new dishes: 1. Follow the recipe religiously the first time I am making it. 2. While eating thinking what kind of flavours I want to add or remove. Or if I want to cook more/less than noted in the recipe. 3. Write my thoughts on a note and stick it right next to the recipe I used. 4. Reiterate till I think it tastes really good.


How I learn new dishes: 1) Look at the recipe. 2) Do whatever pops into my head instead 3) this tastes amazing! 4) never be able to replicate it because I didnt write down what I did.


It might help to consider that cooking is more of an art. Baking is a science and you need to follow recipes much more closely, there is not as much room to improvise until you get very very good at it. Cooking is more casual and you can often freely swap ingredients and amounts without ruining a dish. Hence the common term "to taste", meaning "whatever you prefer".


The dicey thing about a recipe that is made for the general public is that you have to decide if you are going for the flavour hounds or the little old lady who cant handle a dash of black pepper. Usually they go somewhere in the middle. Which kind of sucks for people who like strong flavour.




Person who doesn’t cook: “Wow, what are you cooking? It smells *amazing*.” Person who cooks: “Garlic. It’s literally just garlic.”


Usually it's onions that I hear that about.


Butter or olive oil and onions with or without garlic is an instant way to make the kitchen smell divine


Why not both? Add some peppers too!


Hell yeah. Some steak and tortillas and we're makin fajitas baby.


It's much easier to add an ingredient to a dish if it isn't to your liking than to take it out. Recipes are written according to what tastes good to the person writing it. What might be a perfect amount of salt might be too much for someone else following the recipe, so it's better to err on the side of caution and let them adjust to their liking


Depends on the garlic, where you live, tastebuds, etc. When I lived in Europe, I had to use 3 times the amount of garlic that I use now living in Latam. And also here we have different types of garlic, I imagine this happens around the world too.




The International Garlic Conspiracy will stop at nothing to infiltrate every aspect of our culinary lives. https://www.groeat.com/post/creamy-garlic-fudge-recipe


Kinda reminds me of the garlic champagne from aqua teen hunger force.




For real I hear people say you can't add too much garlic You can and I have


I wonder sometimes how long my husband would avoid me if I just had a whole butter roasted head of garlic for dinner.


Could be false memory but I do recall garlic having a lot more taste in the 90s. These days the grocery stores around me sell garlic that just seems.... Dead. I have to use so much to get much flavor out of it. No idea if this is widespread or specific too me but maybe that's an explanation.


Once you cook enough, you kind of stop looking at the amounts and just add things until it tastes right. So likely the people making the recipe just made up something because people expect there to be an amount. Outside of baking the amounts and ratios usually aren’t critical.


I'm a chef, I haven't used a recipe at a home for anything or for a holiday in well over 20 years. If my wife my wife or kids want me to make something I haven't I'll just look at a picture quickly. If I had to compare to recipes I've seen I'd guess I use about 4x the amount if garlic normally. Honestly recipes are like religion in my restaurant mainly to maintain food costs accurately, my guys would be consistent in flavor and texture but controling costs and inventory in small independent restaurants is a big reason so many fail.


Damn, successful, loves to cook, a loving father, and two wives. This guy's got it all.


I’ve always thought the rule of thumb for every recipe is: season to taste, since everyone’s taste is so vastly different.


In the professional world recipes are taken and fined tuned for specific regions, demographics and such. I too always season light with possible adjustments in mind, although not all seasonigs are equal


Im a chef and honestly i dont say this or hear other cooks/chefs say this, the one thing we all say in common is salt and pepper to taste, same goes for garlic, butter and some other things, just constantly taste stuff to see if you like it or think it needs more.


The armchair chefs say add more butter, garlic, salt.


They usually lack salt too. Taste often and measure with your heart.


There are those who taste the garlic and those who smell the garlic.


And then there are those who smell like garlic.


Was watching show and they were at some famous restaurant in Mexico City Mexico. The head chef/owner was saying that garlic is overused because it's a cheap spice. For poorer people it's easier for them to obtain over more expensive spices such as saffron and the like.


I’m just a huge fan of garlic in general. I roast it and just eat it plain sometimes or on some crusty bread. It’s incredible.


I always use more garlic than the recipe calls for. It always gives the dish more flavor.


Cooking with garlic can really destroy your dish if you don’t know what you’re doing. If you finely dice it and add it to something too early and it burns, you might as well scrape that shizz in the trash and start over. Roasting a whole clove for 45 minutes is a whole different story. Garlic is weird and I love it.


There's a couple of reasons. 1. Recipes have to account for people substituting with what they have. Some people might use the jars of minced garlic instead of the fresh stuff which has a much more acrid flavor. So you have to use less of it. 2. Recipes are almost always someone's introduction to cooking something. The people making them realise it's going to be your 1st time cooking it so you don't know how all the flavors will go together. Better to make something that seems mild and has "room for improvement" than something some people may just hate the taste of and never make again.


I don’t have an answer but I love the way you wrote “garlic deficient recipes”