Comment by pbj1968

Sifting flour.

Sautéing spices “to release the flavor” and then adding them to stew where they’ll simmer for an hour or more.

Pretending “restaurant quality” is anything besides twice as much butter and salt as you’d dare use at home.

“One tablespoon of olive oil” to brown absurd amounts of meat at high heat.

Once you start recognizing recipe BS, you see it everywhere.