for real, though, why do recipes consistently tell you to use less herbs and spices in than you should. fuck your “two cloves of garlic,” fuck your “half teaspoon of cinnamon,” and you can absolutely go to hell with your “dash of black pepper”
I’m pretty sure that the only time I’ve ever actually managed to overseason food was when working with balsamic vinegar, which is the most overpowering motherfucker of a sauce known to man
i appreciate the energy and anger in this post, which is righteous and just
Idk… when I was like 14? Maybe? My friend and I were making a casserole and we thought it wanted 2 tablespoons of black pepper. That was totally too much.
Plus there was that time my friend was making my mom’s peach cobbler and added 2 tablespoons of salt instead of teaspoons…
Add another half.
That’s the key.
If it’s ‘two cloves of garlic’ add two and a half cloves. A teaspoon of cinnamon? Add a teaspoon and a half.
(NOTE: When talking aromatics like cinnamon, nutmeg, cloves etc. BE VERY CAREFUL. Sometimes even half is too much more, especially with cloves. never overdo cloves.)
also – baking is very science-y. Follow the recipe unless you’re really experienced or at least know the recipe really well
cooking has a lot more wiggle room. You can season to taste easily. A lot of those under-spiced recipes are probably either generic versions or white-people versions of cultural dishes. Play around with them and make them work for you
I might have to disagree with you there, as baking is actually what kicked off this post – my favorite bread pudding recipe basically relies on a little extra sugar, double cinnamon and double vanilla.
There’s definitely LESS wiggle room with baking, but “add extra cinnamon and/or ginger” has never failed me before.
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Gay Hell 