Chop Celery Like A Chef: From The Top Instead Of Pulling Off Stalks

If you need celery for a recipe, you probably buy a bunch, and when it's time to cook, you take a stalk or two off of the bunch and chop it. Then the rest lives in the crisper, slowly rotting unless you make a point to use it up. This method -- the way chefs do it -- is a much better way.

In short, all you do here is wash the celery (obviously) and trim the bottom of the bunch, and then chop from the top of the whole bunch down. That way you get exactly how much you need for your recipe in the thickness you need in one go, and the rest is actually easier to store and keep fresh until you need it again.

The video above shows you how it's done, and it's one of those little kitchen tips that will hopefully save you from finding limp, gross stalks of celery at the bottom of your crisper. Hit the link below for more.

What Smart Cooks Do on Thanksgiving: A Clever Way to Chop Celery Quickly [America's Test Kitchen (YouTube)]


Comments

    I suppose, if you only ever want chopped celery. When you want celery sticks for finger food (or, more likely, bloody marys), you'll be in a bit of a spot!

    I find by wrapping each stick in foil, they keep for much, much longer. I can keep a stick of celery fresh, in the crisper, wrapped in foil, for almost 2 months.

      2 months?>!?! holy cow. thats clever, ill try that. thanks.

    I'm calling bullshit on that! (goes to the rotter and wraps the celery in alfoil)

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