about garlic:

you can peel it with your hands, with a knife or with a small trick (shaking in two bowls)

it is much better to mince it instead of using a garlic presse (so it burns not so fast)

sauteing:

↑6/6 prepare warm olive oil

sauteing with stirring for a short time (1-2 minutes) with stove plate on ↓2/6, in other words: after it stops burning in the eyes, when you bend over saucepan (garlic may not change colour or get brown, because in this case the taste is so bitter, that you cannot use it!)

then deglaze with water or anything else

this is the optimal flavour/aroma

no bad breath, no stomach problems!

tip: if you consume raw garlic, drink one glass of cold milk after that, then bad breath is almost completely stopped!

about vegetables (generally):

cutting in cubes, strips or slices

sauteing: turn on stove plate (highest level, ↑6/6) for a short time and put olive oil into saucepan/frying pan, then turn on stove plate to ↓5/6, add vegetables, stir once, get them brown, flip once not more (so vegetables loose not so much fluid!), add salt/pepper/sugar

after 1-2 minutes turn on stove plate to ↓2/6, deglaze with water or anything else and simmer it for a few minutes, so that it keeps crispy and moist

about onions:

cutting in rings, cubes or strips

sauteing:

turn on stove plate (highest level, ↑6/6) for a short time and put olive oil into saucepan/frying pan, then turn on stove plate to ↓5/6, add onions, stir once, leave them so for 2-3 minutes to get them brown

flip once and repeat it

when it is all around golden brown, turn on stove plate to ↓2/6, deglaze with water or anything else and simmer it for a few minutes, so that it keeps crispy and moist

tomatoes - how to peel:

cut the tomato in form of a cross along the half of surface

put them into a saucepan, fill it up with boiling water, so that all is covered by

leave it with lid on for 1 minute, not more (otherwise they get too soft for cutting it later)

after removing tomatoes it is easy to peel them