— MARK RAPPAPORT

So the answer is yes, based on a couple of things. Uh, one is based on the water content of the vegetable. So we know, for example, and you've learned this in, in your classes, that garlic is a very low water vegetable, and that's why it burns very quickly. But we know that zucchini has a ton of water in it, and, uh, it cooks very quickly. So it depends on the vegetable, the cut, and the heat of the pan. Those three things, I personally cook each vegetable separately because I want them to have a lovely caramelization to them. And then at the end, for about two minutes, I'll put them in the pan together and then turn the flame down a bit, and then have them sort of engage with one another. Kathy, what do you do in the same instance? Yeah, I agree with you with garlic, for sure. Um, yeah, it, it really depends what we're making. Um, I almost always start with onion, um, just because it, uh, caramelizes so beautifully. And then I deglaze that pan with a little bit of liquid of whatever, depending on what the dish is. And if there's a, an international influence, you know, that would guide me in terms of what kind of liquid I'm using. Um, uh, and then, or, but sometimes I start with, uh, uh, a, you know, a, um, a sofrito, like a Italian sofrito dogs. I just start, if I'm making a soup, I will, I will sweat the vegetables instead of sauteing them to caramelize. So I lower flame gentler, um, with, uh, the carrots, celery, and onion, or if it's a, if it's a Latin American dish, it would be peppers, you know, instead that we'd be adding, um, instead of, uh, the carrots perhaps. Um, and then after de glazing, I would add the garlic and then start adding in whatever other vegetables or made in the dish. That's sort of my process, uh, for, for most things. But again, there's so much variation depending on a dish. Beer POIs has to be just right in cooking. The onions first is always a good go-to. And then adding your carrots and your diced celery as well. Uh, always fun to do. So, um, you know, the other thing I just wanted to say to Mark is a lot of cooking is really based on instinct and what you think is the best thing to do. And sometimes our instinct is not right, and you learn from, from what didn't work, and then you just keep improving and practicing and going, you know, on and on. But everything is in the cut.