You can overdo garlic in dishes where it doesn’t get cooked, like hummus. I don’t regret putting a whole bulb and a half of garlic into one cup of chickpeas resulting in an almost spicy taste …but some people might .
I guess it would depend on the recipe. I use a lot of older recipes and they’re kind of sparing with the vanilla. I haven’t had any bad effects from doubling or tripling their capful or teaspoonfuls.
I’m an amateur baker in all senses of the word, but isn’t it easy to overdo on the extract? Whereas it’s hard to ever overdo garlic, I’ve tried.
You can overdo garlic in dishes where it doesn’t get cooked, like hummus. I don’t regret putting a whole bulb and a half of garlic into one cup of chickpeas resulting in an almost spicy taste …but some people might .
My SO won’t let me make guacamole anymore, after the first time when I went with my gut, and added it like all the other recipes which get cooked.
It’s just about the balance your looking for. If you’re trying to get the garlic flavor in addition to other things, you can overdo it with garlic.
If you’re trying to just expose the garlic flavor as the main theme, no amount of garlic is too much garlic.
Ah, that’s a good rule to follow, thank you!
I’ve overdone garlic, specifically with garlic powder. It’s an interesting burning sensation, I don’t recommend it.
Ohh good to know. I might’ve exaggerated, it’s more that I have a real heavy hand when measuring but I’ll keep an eye on overdoing it!
I guess it would depend on the recipe. I use a lot of older recipes and they’re kind of sparing with the vanilla. I haven’t had any bad effects from doubling or tripling their capful or teaspoonfuls.
I once ate at a garlic restaurant. They had garlic everything. From garlic soup to garlic beer. Imagine working there haha