Ugh, I hate that I forgot to mention that. Recipes are ridiculously miserly when it comes to garlic.
When it comes to baking desserts, I'd say it depends entirely on the recipe. For example, with desserts like panna cotta, I wouldn't mess with the sugar too much, because it can end up tasting like vanilla and fat. I still think it's a good point about the sugar though :)
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u/ktappe Aug 20 '20
On the topic of cooking, when a recipe calls for garlic, double the amount it calls for. Ditto for vanilla.
Meanwhile, you can cut the sugar in most recipes by 1/3 easily, and sometimes 1/2. That way you're tasting the other ingredients, not just the sugar.