Tip: De String Da Celery

Sometimes these tips seem so simple that I hesitate to put them up at all. And then I hear from somebody who may have been cooking for years, but just never thought of it. So, what the hey, here’s another . . .

To remove the strings from celery ribs, just give ‘em a gentle swipe with your vegetable peeler. I usually start in the middle of the rib and go to the bottom; then turn the rib around and complete the task toward the top. Whatever way you decide to do it, there'll be no more pulling long strands of green stuff from between your teeth at the table!



If you’re going to slice your celery ribs into little rounds, say less than ½” long, don’t bother with this. The strings, like the grain in properly carved tougher cuts of beef, will be so short you’ll never notice them. And, certainly, as you get farther in toward the heart(s) of your celery bunch, peeling becomes unnecessary. But for those dark, outer ribs, a stroke or three from the peeler can do wonders.