My Italian Mother is Law was all about teaching our kids how to cook garlic and onions (and shallots too!)
Her handwritten recipe for her sauce indicates “Don’t burn the garlic” a couple times. LOL
Forty years ago, who could cook the best meals I’ve ever had. On one occasion, she used the simplest of ingredients, red pepper, garlic, olive oil, and fettuccini. The result was amazing! I would watch her closely but could never come close to duplicating what she did, even though I was cooking on the same stove and using the same things from my shelf that she did. After many years, and many failed attempts, I have come to the understanding that it was all about time and temperature: she had a sharp intuition in that area. Just a few degrees too hot or cold, a few seconds too long or too less in the pan makes the difference between an epicure’s delight and junk.