I feel like a lot of recipes tone down the quantities of strong spices (cayenne, garlic, onion, etc) to get a more mild flavor so they’ll have more widespread appeal.
They absolutely do. In my experience, recipes are a guideline. It’s not rocket science. You just think about how an ingredient tastes, and if you want that taste more prevalent, you add a little more of it.
I feel like a lot of recipes tone down the quantities of strong spices (cayenne, garlic, onion, etc) to get a more mild flavor so they’ll have more widespread appeal.
They absolutely do. In my experience, recipes are a guideline. It’s not rocket science. You just think about how an ingredient tastes, and if you want that taste more prevalent, you add a little more of it.