"Steve B" > wrote in message
...
> 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?
>

I do this all the time. I especially like to saute onions until perfect, in
chunks, and add to soups and stews at the end.