- pitu Nov 14, 2006 09:01 PM
I rarely use a whole celery, and it just bugs me. How should I best store this thing?
I got a big gorgeous organic head of celery this weekend; I only needed two ribs.
I cut off the tops and froze for the next pot of stock.
I'd like to use the rest in stuffing next week, but I bet it's not going to be so . . . vibrant for that long. I'm guessing it's a mistake to freeze it if I want it to be crunchy in the turkey.
I've never tried freezing celery but I suspect that with it's high water content, it won't freeze (or rather thaw) that well. I find that it can go limp quite quickly in the fridge - my best suggestion would be to cut the ribs and store in water in the fridge (partially or fully immersed).
I just stick my whole head of celery in two pastic bags (one on each end) and close with a rubber band around the middle, then refrigerate. The celery should easily last a week; I keep mine forever and usually wind up salvaging the inner parts for soup.
I'm with you on the insanity of buying a whole head and needing only two stalks. Drives me bonkers.
I definitely wouldn't freeze it. I've found that celery lasts quite awhile in the fridge if you keep it in the crisper drawer.
I also read somewhere that you can refresh celery that's a little limp by running it under cold water.
I often buy it from the salad bar at the grocery store. That way I can buy just as much as I need. Sometimes they have even chopped it for me.
In produce sections that sell it by the pound, I'll wait until nobody is looking and just pull off what I need. When the cashier gives me a funny look I just look at her like a cow looking at a new gate....