What ingredients do you increase/decrease?

TastyReuben

TastyReuben

Nosh 'n' Splosh
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Ok, that might seem an odd question there in the subject, but here’s what I’m getting at:

When I’m following a recipe, if I see garlic, I double it, without a second thought, because we both love garlic here.

However, if I’m making something that calls for cumin, I halve that, because MrsT doesn’t like cumin much.

That’s an example each way from me. I’m curious what ingredients folks here automatically increase or decrease due to their (or someone else’s) personal preference.
 
TastyReuben said:
Ok, that might seem an odd question there in the subject, but here’s what I’m getting at:

When I’m following a recipe, if I see garlic, I double it, without a second thought, because we both love garlic here.

However, if I’m making something that calls for cumin, I halve that, because MrsT doesn’t like cumin much.

That’s an example each way from me. I’m curious what ingredients folks here automatically increase or decrease due to their (or someone else’s) personal preference.
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Yes to extra garlic! I do the same. And sometimes extra butter depending on the recipe.
 
I can't really answer this as I don't really follow recipes. I study a recipe and study others and so on and then devise my own. Other times I imagine ingredients and work out how they go with each other and what else is needed to bring out flavour.

However, in general I would say I use more salt than most published recipes suggest. Although who knows what a pinch is anyway (which is what many of them state).
 
Mostly I increase the garlic but often also the ginger (which is weird as I'm not an outright fan of ginger).
I'm careful with chilli depending on what country the recipe is originating from.
With american recipes I'm very wary of the sugar content in what ever forms it's taking and often reduce it by half.
With Brit recipes I usually end up using far more of the salty ingredients than stated.

There are very few recipes I don't spend some time adjusting for our tastes.
For me another cook is 5 star if their recipe works straight from the off.
 
I don't measure most things, even with new recipes, unless it's a baking recipe, but I'm pretty good at judging amounts. I do usually use a little more of things like garlic and onions, but it's not a conscious decision, I just automatically do it.

Oh, I do reduce cinnamon, usually by half, because a little cinnamon goes a really long way with me.
 
karadekoolaid said:
I always like to try the recipe as is, the first time, that way, I know whether the writer knows what he/she is talking about, or has no taste. The second time, I might change something, or not.
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I would like to do that, but quite often I don't have all ingredients or I know mine deviate from standard.
Or my inner self takes over and decides to turn the fish into something totally different when cooking it.
I don't think I would be a good line cook!
 
medtran49 said:
I don't measure most things, even with new recipes, unless it's a baking recipe, but I'm pretty good at judging amounts. I do usually use a little more of things like garlic and onions, but it's not a conscious decision, I just automatically do it.

Oh, I do reduce cinnamon, usually by half, because a little cinnamon goes a really long way with me.
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Ah yes cinnamon and nutmeg. I'm cautious with both of those.
 
Another one that occurs to me…when I’m making salad dressings, I always cut the vinegar in half and increase the oil by half, and usually increase whatever sweet thing that’s going in there (honey, sugar, etc) by half, or else it’s too biting for MrsT.
 
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