Growing up my mother would always cut off the leaves of celery but then save them and dry them for use as a dried herb, similar to dried parsley flakes. Because the leaves are more intense (as your reaction showed) they keep their flavor better when dried compared to the stalk.

@EastMeetsKitchen

9 ай бұрын

Drying the leaves is such a good idea. You're right...could use it as herbs...take it on a camping trip for soup. Oh that's great ❤

Really enjoyed this; I love the way you are literally talking to us--I also don't remember what the process of depriving produce of sunlight is called!--and how avid you are about describing this food as thoroughly as possible before tasting it, which is very interesting. Thanks for posting : ) P.S. I always use the leaves of "western" celery for soups/stews, or to make home-made celery salt.

@EastMeetsKitchen

9 ай бұрын

Oh I didn't even look it up yet😂....ok ok ..I see one article...blanching? Is that the word I'm looking for? It feels anti-climactic. But thank you for saying that. I've been enjoying the new ingredient segments too since it feels more interactive for me😊

@tamcon72

9 ай бұрын

@@EastMeetsKitchen I think it is blanching; I remember hearing that in reference to what we USians call "Belgian endive" back in cooking school.

I will definitely be looking for it! My mom taught me to not waste (she was a depression baby) and use bottoms for soups-stock & tops in salads-egg, potato, more as a fresh herb. When celery is stuff the little ones are left on & eaten. Please make a product Monday playlist! ❤

I've been growing (well, trying to) Chinese pink celery for two years now. Because its in a pot on my counter, it hasn't gotten very big, but I have been drying the stalks and grinding them for cooking. I really enjoy the flavor, it is more herbaceous than the celery we have available in US stores. I wouldn't say the pink variety has an anise-y or bitter flavor at all, which honestly I'm glad about. I'm also trying to grow "peppermint stick" celery (supposedly an Old English variety), with red-to-green gradation on the stalks.

@EastMeetsKitchen

9 ай бұрын

Oh!!!! I have very little space in the flat but I'm glad to hear that perhaps I can try doing some vegetables maybe just on the counter. Oh the peppermint stick one sounds interesting...

Btw loveage is strong tasting and grows taller than usual western celery, but is darker green and grows like Chinese celery. Very strong flavor!

@EastMeetsKitchen

9 ай бұрын

See, lovage is something I've heard every now and then in cookbooks but never tried! I need to try and get some kind of apartment growing apparatus going...or I guess I'll find it online and buy it there 😢 But thank you for sharing that!

Hello Christina! What about Chinkiang Black Vinegar? Do you use it often? Just an idea for a New Ingredient Monday :-) Fun fact: I (european) discovered it in Asian store in Germany and first used it long time ago for seasoning my sushi rice, by mistake (didn't know that there are different rice vinegars back in the day). My family loved the taste so much, that once they tried the "real" sushi, they were disappointed by their bland flavour compared to my black vinegar flavoured self-made sushi :D We like the taste but we're lacking knowledge (and ideas) on how it can be traditionally used.

@michelesoto5919

5 ай бұрын

Chinkiang wine, where to find it. Needing it because the vinegar version has too much sodium in it for me.

Chinese celery is the truth. It's similar to what we have in Nigeria. The flavour is heavenly. You can make some of the richest beef and chicken stock with this!

If you grow your own celery it has so much more flavor and a lot stronger and some what bitter than commercially grown celery

LOL I died at that little bit about training kids to like vegetables by feeding them the most bitter ones first.

0:25 Classy :) Favorite celery-fact, only food the requires more calories to consume than it supplies. Citation needed

@EastMeetsKitchen

9 ай бұрын

Hahahaha😂 it's the only thing I have ever heard about celery

Sometimes I still struggle looking the difference between Chinese celery and parsley.

I usually use celery leaves in soups, they give a bit of salty taste like the celery itself. If you haven't, would you try lotus root? I have never had the chance (and bravery) to taste it, but I'm so curious about it...

👍💜👍👍👍💜💜💜 I grow few years ago....easy to grow.... I visit Chinatown last Fri and sat..I pop in Japan centre👍💜👍 love looking in the shops

@EastMeetsKitchen

9 ай бұрын

It's really nice to be able to grow your own...take vegetables to the point you want before harvesting 👍

Blanching. Blanching spinach you heat it shortly to retain flavor, nutrients and color. Blanching celery and leeks keeps them pale in color. You just cover that part of the stalk of celery, leeks, and asparagus.

@EastMeetsKitchen

9 ай бұрын

Hahahahaha thank you ❤❤❤❤ that's the word 😂😂😂