Onions and garlic -- and other accepted recipe "mistakes"?
It seems like a lot of dishes -- perhaps the ones I make -- start with sauteing these.
Know what drives me nuts? When a recipe calls for onions and garlic to go into the pan at the same time, and asks for the onions to be "golden brown."
Ehm -- what about the garlic?
Surprisingly, I've found lots of great cooks making this "mistake." I generally disregard those instructions and just do the onions for a while before adding the minced garlic to lightly soften before the next few ingredients are added.
This oversight just doesn't add up in my view. Do you agree? Which recipe "mistakes" drive you nuts, in your experience?