On Apr 26, 4:27*pm, "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?

I usually start with celery, then add the carrots, then onion, then
garlic.
Because I don't like celery very much, and want it to be as broken
down
as possible.

> 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'd do the meat first, remove it and then do the veggies, scraping up
the "fond".
(Yes, I know we just had a discussion on that. Either I put it in
quotes because
we decided that's not the right word to use, or I put it in quotes
because it's
a foreign word. Your personal religious beliefs on the word "fond"
will guide
you to choose which reason applies.)

Cindy Hamilton