"Christine Dabney" > wrote in message
...
> 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


Exactly, Chris. The OP should lower the heat and cook all the vegetables at
the same time, over low to medium heat. Stirring constantly is important,
too, especially if the burner runs hot.

Jill