On Mon, 26 Apr 2010 13:27:55 -0700, "Steve B"
> wrote:

>Let me ask a basic question.
>
>You have a recipe that calls for you to cook some onion, celery, and
>possibly other ingredients right at the start. Until "clear" is stated in
>some recipes. Then garlic.
>
>What is a proper sequence so that one does not get too cooked, as garlic has
>a tendency to do if fried in too hot oil at first when you are cooking the
>onion and celery?
>
>Do you ever sometimes entirely remove these ingredients completely, then
>brown meat, or whatever, and return the ingredients so that they don't get
>fried to a crisp?
>
>Steve
..
When they have instructions like that, I don't cook them over high
heat. I do more of a medium low to medium heat... And I put
everything in together.

If you are cooking at a lower heat, nothing will burn...

Christine