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De-stringing f'ing celery...

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  • 06-01-2012 8:59pm
    #1
    xoxyx
    Registered Users Posts: 1,811 ✭✭✭


    Do you bother doing it?

    I rarely use celery, but I always put it into a stew - which I'm making tonight for eating tomorrow. It's the most time consuming preparation part - especially since I got a super-cool food processor that chops up my garlic for me (hate garlic crushers).

    But, I don't want to run the risk of stringy celery.

    What do you think? Is it necessary?


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    #2
    Alun
    Registered Users Posts: 21,470 ✭✭✭✭Alun


    If you're chopping it up, why bother? I only ever do it if I'm serving celery sticks with something and only then if it's a bit old and stringy.


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    #3
    xoxyx
    Registered Users Posts: 1,811 ✭✭✭xoxyx


    The only reason I do it is because my mum always did it when she was making stew. She makes the best stew in the world and I don't want to let down the standard! :D That means sirloin steak and meticulous planning. Maybe it's OTT, but I don't want to deviate from the way she does it, 'cause it really is the most amazing tasting bit of food!


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    #4
    The Hill Billy
    Registered Users Posts: 22,778 ✭✭✭✭The Hill Billy


    By the time celery is stewed it doesn't matter. It may be a different kettle of fish if you use 'stringy' celery raw in a salad.


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    #5
    xoxyx
    Registered Users Posts: 1,811 ✭✭✭xoxyx


    I'd be with you mostly Hill Billy, but, I have had an odd piece of stewed celery that is still stringed. Out of the eight stalks I de-stringed, I found one massive string that I think would hang around even after stewing. It's that which I am trying to avoid.

    I suppose I've answered my own question. I'll keep on with the de-stringing - just in case.

    It's a pain in the arse though!!


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    #6
    mrsdewinter
    Registered Users Posts: 2,146 ✭✭✭mrsdewinter


    Not de-string celery? It's the only thing that makes it edible! I was in my late 20s before I realised I could make it slightly less unpleasant, and almost ten years on, I refuse to prepare it any other way.
    You string away there, OP, don't let anybody tell you otherwise!


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    #7
    Cardinal Richelieu
    Closed Accounts Posts: 2,407 ✭✭✭Cardinal Richelieu


    Nothing beats nibbling on a stick of fresh celery on a hot day.:) Great thirst quencher. Would it not be just easier to chop it up into smaller cross sections than de-string?


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    #8
    Seaneh
    Banned (with Prison Access) Posts: 18,300 ✭✭✭✭Seaneh


    xoxyx wrote: »
    That means sirloin steak

    Why would you use sirloin in a stew, seems a bit like a waste of sirloin and you the stew won't be as good as it could be.

    You want a peice of beef with a lot of connective tissue in it when stewing, the connective tissue and collagen breaks down as its cooked for a long time at a low heat and becomes gelatinous, which adds a lot of flavour to your stew. Also a piece of meat like sirloin lacks the fat content needed to stop it becoming dry and boring in a stew.

    Chuck or brisket are good.

    shin and ox tail are best.


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    #9
    pickarooney
    Moderators, Arts Moderators Posts: 35,474 Mod ✭✭✭✭pickarooney


    Cheek beats all.


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    #10
    NewFrockTuesday
    Banned (with Prison Access) Posts: 1,405 ✭✭✭NewFrockTuesday


    I peel celery with an asparagus peeler. No strings and much nicer to eat esp if raw.

    Cheeks for me.


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    #11
    P. Breathnach
    Registered Users Posts: 12,089 ✭✭✭✭P. Breathnach


    pickarooney wrote: »
    Cheek beats all.

    Is that a life strategy or a cooking strategy?

    A number of trendy restaurants are featuring daube of beef on their menus. I'd like to feature it on mine, but my butcher never has any. So I now have some nice shin beef in today's casserole.

    [It never occurred to me to de-string celery. I generally cut it into pieces about 2cm long, so if there are any strings, I just don't notice them.]


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    #12
    olaola
    Registered Users Posts: 4,139 ✭✭✭olaola


    Huh?


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    #13
    neuro-praxis
    Closed Accounts Posts: 4,184 ✭✭✭neuro-praxis


    olaola wrote: »
    Huh?

    I'm the same. What are you all talking about? I just slice up celery and pop it into whatever I'm cooking, as is.


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    #14
    Mellor
    Registered Users Posts: 39,417 ✭✭✭✭Mellor


    celery-peel-.jpg


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    #15
    babaduck
    Registered Users Posts: 488 ✭✭babaduck


    P. Breathnach wrote: »

    A number of trendy restaurants are featuring daube of beef on their menus. I'd like to feature it on mine, but my butcher never has any. So I now have some nice shin beef in today's casserole.

    A daube is just another word for a kind of stew - http://www.babaduck.com/2010/11/winter-warmers-cookalong-daube-of-pork.html


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