A cook after my own (cheese clogged) heart!
The only mistakes I made was not adding more than suggested.
You can add too much mozzarella and the strings will be infinite. Stilly tasty.
Be careful. Maybe im not a good “chef” (is making frozen pizzas a chef?), but too much cheese can mean the base/ingredients underneeth doeant get heated, so its melted cheese on top of a cold pizza.
Are you using a hair dryer on your frozen pizza?
what is the point of putting melted cheese on cold pizza? this seems like an inefficient way to run a business
Low effort boomer post
Boomers have a monopoly on cheese? I never knew… I just never knew…
On this kind of cheesey ass low effort post
You must be my friend that got high cholesterol in his thirties.
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.
Recipe: Add 1/4 cup of cheese.
Me: Adding 1 cup of cheese got it.One 4 cups of cheese, got it.
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.
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.
How dare you haha
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.
It could be the cheese basically sealing in moisture from the sauce. Usually the cheese itself isn’t too wet, just oily, but if it completely covers a wet sauce and prevents that moisture from escaping, I think that would do it.
That could be a factor as well. Keeping the moisture in would keep the crust from drying on top of the increase thermal mass of the cheese itself.
There is such a thing, but it’s never wrong to put double the amount in the recipe.
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.
It’s a curse. All my pasta dishes join the Mac and cheese family.
I just watched the climate town video yesterday and that was a hell of a journey. I didn’t realize how pervasive milk was in America, and it’s not by choice
Heyy there it is
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.
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.
At least you did it correctly!
Hahaha recipe:
Time to prepare: 20 minutes
Step 1: prepare onions for caramelization
…
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.
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).
Raw garlic imo is for enjoyment outside the context of a dish. Put it on your sandwich or just chomp on some cloves.
My condolences to your digestive tract…
Colondolences?
👏🏻
And tomato paste.
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.
There’s actually a better way to get more garlic flavor into your dishes without adding more. The secret is to add the garlic at the last possible moment in the cooking process to reduce the garlic oxidation. The more it oxidizes the less flavor it has. It oxidizes the second you break the cell walls so waiting until the end of possible helps retain the flavor and make it more potent!
Maybe you aren’t very sensitive to garlic flavor, or just really like the flavor enough to not notice it is overpowering everything else?
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Also make sure you are adding your garlic later in the cooking cycle. Too early and the flavor will evaporate.
And if you’re doing anything sous vide, use garlic powder instead.
crackers love cheese
oatcakes and pittas love them too
I’m only half white but I still love me some cheddar
