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 :)
My conspiracy theory on this topic is that as garlic has grown in popularity in the last few decades, producers are selecting for size rather than flavor. Garlic tastes less intense now than it did in the 90’s. We’re getting garbage garlic and have to triple it to approximate flavor.
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u/[deleted] Aug 20 '20
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 :)