Celery ribs add texture more than flavor. They hold up relatively well after simmering which is why they are added to many stewed meat recipes. Celery as a flavor is hard to imagine because it is so diluted in it’s raw form. The leaves hold more flavor and I’ll usually chop them with additional aromatic herbs to add at the end. Incidentally, celery salt on a Chicago dog is an absolute must.
I LOVE Chicago dogs, but the celery salt is a deal breaker. It tastes like someone handling industrial chemicals mishandled my food. I’ll put ketchup on it before celery salt.
(For the record, I really don’t give a hoot if someone wants to put ketchup on their hotdog, and if people like celery salt, more power to you. Personally though, the flavor is absolutely offensive.)
If you pull back from one edge, those fibres come away cleanly. A clean and well prepared celery rib is a fine thing.
Celery ribs add texture more than flavor. They hold up relatively well after simmering which is why they are added to many stewed meat recipes. Celery as a flavor is hard to imagine because it is so diluted in it’s raw form. The leaves hold more flavor and I’ll usually chop them with additional aromatic herbs to add at the end. Incidentally, celery salt on a Chicago dog is an absolute must.
I find that the freshest celery has more flavour, it’s a subtle grassy sweetness that is easily cooked off. Shorter cooking methods retain it better.
And a touch of ketchup
I LOVE Chicago dogs, but the celery salt is a deal breaker. It tastes like someone handling industrial chemicals mishandled my food. I’ll put ketchup on it before celery salt.
(For the record, I really don’t give a hoot if someone wants to put ketchup on their hotdog, and if people like celery salt, more power to you. Personally though, the flavor is absolutely offensive.)
I always knew celery was meat. The truth was hidden from us for so long!