I've done it once, added so much cheese that the only flavor left was cheese and it solidified back into a cuttable block when it cooled down. It was disgusting
this post was submitted on 30 May 2025
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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.
I do that! Recipes say "add one clove of garlic" I do at least 5. I swear recipes are written by vampires
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.
My condolences to your digestive tract...
Colondolences?
👏🏻
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).
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And onions!
It is impossible to have enough onion.
I’m always a bit sad when I caramelize a huge pan of onions for an hour and end up with a couple spoonfuls.
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Also make sure you are adding your garlic later in the cooking cycle. Too early and the flavor will evaporate.
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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.
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Or garlic.
Two cloves? Six it is.
This but with garlic
I've almost managed it with garlic, but that was an "I wonder what'll happen if I use 3 bulbs instead of 3 cloves" kinda moment
It was still phenomenal, it just had some remarkable... Staying power
I realized how much I love adding garlic to soups, so I figured I might aswell try making a soup almost entirely from garlics. It was amazing.
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I think the rule of thumb is to at a minimum double whatever the recipe asks for
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Who needs the leftover quarter bag of shredded cheese anyway.
I do the same with anything that comes in a can. I'm not going to use a tenth of a tomato paste tomorrow. It goes in today.
Good recipes take that into account.
The best thing that ever happened to me was finishing off some caramelized pork slabs in the cast iron pan...
I put some aged white cheddar, turn the heat off, and put the top of the pan on just to do a quick cheese softening... Well of course I forgot about it and left the room
30 minutes later I came back when my stomach was rumbling, lifted the pan lid and realized that the cheese had melted off the pork and onto the pan. There was just the perfect amount of latent heat, by complete fluke, to perfectly caramelize the aged cheddar into a crispy, greasy disc at the bottom of the cast iron pan.
I have tried to recreate that by frying cheese, and I have never been able to capture that moment of pure tastebud joy and bliss.
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The only mistakes I made was not adding more than suggested.
I might be an outlier here, but I absolutely think there is such a thing as too much cheese. My partner and I have regular disagreements about how much should be put on a pizza when we're making one at home.
I don't mind cheese, but I have never understood the obsession with piles of cheese.
Cheese pizza has never made sense to me. Margarita is already plenty of cheese to topping ratio.
Just enough cheese to hold it together. That's it, that's the right amount of cheese (my opinion, of course)
I recently came across the question whether cheese or sauce is more fundamental to pizza.
The sauce. It's 100% the sauce.
Sounds like we're in complete agreement.
What really gets me is when someone crosses the line from "enough to hold it together" all the way through "cohesive item you can take bites from" then dives headlong into "everything sloughs off as the cheese stays connected and drags every other topping with it", then acts like nothing is wrong and it's a good thing.
Adding too much cheese can keep the the middle of the pizza from cooking properly, just like too much sauce or too many large chunks of vegetables with high water content. It takes a LOT of cheese to reach that point, but it is very possible when combined with the large chunks of vegetables.
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I agree, but my gall stones tell me otherwise.
Had your cholesterol checked at all lately?? ;p
As someone that had to stop themselves from eating an entire tub of jalapeno pimento cheese with cheddar cheese Doritos earlier today, I can confirm.
A cook after my own (cheese clogged) heart!
Oh, there is DEFINITELY a point where too much cheese becomes a mistake. Somewhere around 400%, I think. I felt sick for days…
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I added too much to a queso sauce once and then it hardened into a gooey block
But then you just have a block of cheese, which you can eat
Or even add to another, greater queso sauce.
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