FoodReference.com (since 1999)
COOKING TIPS AND HINTS SECTION
Home | Articles | Food Trivia | Today in Food History | Food Timeline | Recipes | COOKING_TIPS | Videos | Food Quotes | Who’s Who | Culinary Schools & Tours | Food_Trivia_Quizzes | Food Poems | Free Magazines | Food Festivals and Events
Cooking and Kitchen Tips and Hints, Measurements, Shopping Advice, Serving Ideas, etc.
You are here > Home >
and other Publications
An extensive selection of free magazines and other publications
See also: Celery Facts & Trivia
One medium bunch = about 2 pounds.
1 cup sliced or chopped = 2 medium stalks.
Celery should be stored at 35 degrees F at very high humidity.
When buying celery look for freshness and crispness. The stalks should have a solid rigid feel, and the leaflets should be mostly green, fresh or only slightly wilted. Also look for stalks with a glossy surface and light green or medium green color.
AVOID: Wilted with flabby upper brances or leaf stems. Also avoid stalks with pithy, hollow or discolored centers; brown or black discoloration of the small center branches; long, thick seedstem in place of the usually small, tender heart stems.
Celery should be refrigerated in a plastic bag and placed in the crisper for up to two weeks. If the ribs are wilted, separate the ribs and place them in a bowl of ice water for several minutes before use.
Separate celery ribs and rinse thoroughly as dirt is often lodged between the ribs. To serve raw or in cooked dishes, simply cut to desire length.
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.