Cookbook:Celery
| Celery | |
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| Category | Vegetables |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Celery is a green vegetable. For the root vegetable, see celery root. For the spice, see celery seed.
Characteristics
[edit | edit source]Celery comes in bunches of long, light green stalks attached together at the base and topped by green leaves.[1][2] As you get to the center of the bunch, the stalks and leaves get smaller and paler. Each stalk is curved, watery, and very crunchy,[3] with long stringy fibers running from top to bottom. The flavor of celery is slightly bitter but characteristically aromatic.
Selection and storage
[edit | edit source]Look for celery bunches that are tightly packed, firm, and not droopy or rubbery. Avoid woody, bruised, or damaged-seeming stalks.[2][4] The leaves, if present, should look fresh and not wilted. Once home, store celery in the fridge, loosely wrapped in plastic to prevent dryness but avoid rot.[4] If the stalks get droopy, try reviving them by placing stem-down in a glass of water.[4]
Preparation
[edit | edit source]Prepare the stalks by separating them and slicing off the very bottoms. Because many people find the strings unpleasant to eat, they can be dealt with in a couple ways. The first way is to snap the bottom and pull each string out individually. Alternatively, peeling the exterior works to expose and remove them.[1] If you don't want to remove them entirely, slicing the stalks crosswise shortens the fibers and makes them less obtrusive.
Use
[edit | edit source]Celery can be eaten raw or cooked, on its own or in other dishes. When raw, it is most appreciated for the crunchy texture it contributes.[5] As such, it is often a part of crudité platters, eaten with dips, or incorporated into fresh salads.[3] In cooked dishes, it primarily contributes aromatic flavor, as in its use to make broth and stock—even older celery whose texture is less appealing can be used to make a good stock.[3][5] It can also be braised or stir-fried.[3][5] The leaves can be used for garnish or as an herb, somewhat like parsley.
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b Gisslen, Wayne (2015-03-12). Essentials of Professional Cooking, 2nd Edition. Wiley Global Education. ISBN 978-1-119-03072-0.
- ↑ a b Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b c d Thaler, Maximus; Safferstein, Dayna (2014-09). A Curious Harvest: The Practical Art of Cooking Everything. Quarry Books. ISBN 978-1-59253-928-4.
{{cite book}}: Check date values in:|date=(help) - ↑ a b c López-Alt, J. Kenji (2015-09-21). The Food Lab: Better Home Cooking Through Science. W. W. Norton & Company. ISBN 978-0-393-24986-6.
- ↑ a b c Ruhlman, Michael (2008). The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. Black Incorporated. ISBN 978-1-86395-143-2.