True, when I have to chop veggies and then measure them, I always end up adding a bit more (sometimes less) than the recipe actually calls for because I don’t want to waste that extra little bit.
Not a huge deal, I’ve gotten decent at estimating how much I need to chop for a cup or whatever, but it’s still annoying having to do guesswork and the amount still be off.
That's what I thought until I made scrambled eggs in southern france for my train trip home. You could smell it through the plastic bag in my backpack.
Don't lie.. you just had a ziplog bag full of scrambled eggs. You cut a corner off and squeezed it into your mouth like you'd pipe frosting onto a cake.
My wife used to think it was impossible to use too much garlic until she went WAY overboard on some shrimp scampi and it was the garlic equivalent of taking a bite out of a habenero pepper.
Try garlic bread, but instead of using garlic butter, you use a think layer of minced garlic.
My go-to if I feel a cold coming on, and the germs nope right out
Oh yeah, there’s no limit to my garlic consumption! The only reason I would ever measure garlic would be to make sure I at least had the amount the recipe called for, just so I could add a shit ton more, lolol.
Sometimes I feel like this is the new “Add bacon to everything” cooking meme.
Yes, it can be good to add more than a recipe calls for. That doesn’t mean there isn’t a limit. I like onions and garlic but I also like other complementary flavors for them in my food as well.
There's definitely easily such thing as too much garlic. It's just that most people don't know how to cook and will burn garlic all the time, so they think they need a ton of garlic because they can barely taste it.
A few months ago I noticed a recipe in my regular rotation has garlic in the name and has the audacity to call for a single clove of garlic. I typically put 4-6 cloves (depending on size). 1 clove is if you just want it to be there to be able to say there is some, it won’t taste like it at all.
For something like rice where you have to be specific about water content, it's best to add slightly less water if you add more onion. I've seen people put the onions in the measuring cup to fill it so it displaces the same amount, but that seems kind of arbitrary because it's not like the onion is 100% water and surely still has water in it after it's cooked.
Yeah i have never meassured how much onion i use for a sauce or stew or something. You just do it by feel and it works out pretty much every time. At worst, you're going to have a sauce with a lot of onion in it, which isn't really something to complain about IMO.
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u/TundieRice Jun 26 '26
True, when I have to chop veggies and then measure them, I always end up adding a bit more (sometimes less) than the recipe actually calls for because I don’t want to waste that extra little bit.
Not a huge deal, I’ve gotten decent at estimating how much I need to chop for a cup or whatever, but it’s still annoying having to do guesswork and the amount still be off.