"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 would cook all of them over a low to medium heat. Possibly add the garlic
last after the onions and celery start to get soft. Dried herbs are added
last. Fresh herbs are added when the garlic is added.