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

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