Comment on Why does everyone put celery in soup stock?

SpaceNoodle@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

• tjhowse@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

  Yep, exactly. If it’s palpably in the dish then it wasn’t chopped finely enough or cooked long enough.

  source
• spongebue@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

  And if it is done right it can add a dimension of flavor. Carrot and onion develop a bit of sweetness when cooked a while. Nothing inherently wrong with that, but it’s not exactly what you’re looking for in a bowl of chicken noodle. Celery, being disgusting when raw, doesn’t do that and helps break that pattern up.

  source

  • sem@piefed.blahaj.zone ⁨3⁩ ⁨weeks⁩ ago

    Celery, being disgusting when raw[…]

    You take that back!

    source

    • spongebue@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

      You take that back!

      source

      • sem@piefed.blahaj.zone ⁨3⁩ ⁨weeks⁩ ago

        Spiderman’s pointing

        source
  • AngryCommieKender@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    Raw celery with peanut butter is a good snack

    source
• communism@lemmy.ml ⁨3⁩ ⁨weeks⁩ ago

  That’s interesting… I like getting chunks of carrot and celery in my soups. I deliberately cut them large, about as large as you can get whilst fitting on a spoon, for that reason.

  source

  • Witchfire@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    Carrots get sweet when boiled in a stew, it’s lovely

    source

    • SaveTheTuaHawk@lemmy.ca ⁨3⁩ ⁨weeks⁩ ago

      They also reduce acidity of tomato sauce.

      source
  • valek879@sh.itjust.works ⁨3⁩ ⁨weeks⁩ ago

    I make my stock with different veggies than my soup. I’ll do a mirepoix both times but when I’m making stock I dice everything and when I make the soup I want big chewable veggies.

    source
  • SpaceNoodle@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    Sounds like OP would hate your soup

    source

    • Deconceptualist@leminal.space ⁨3⁩ ⁨weeks⁩ ago

      I appreciate that large chunks are easy to avoid… but that taste lingers, ew.

      source
  • EbenezerScrew@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    I 100% agree with your celery position.

    source
• SatyrSack@quokk.au ⁨3⁩ ⁨weeks⁩ ago

  This post has nothing to do with texture. OP is complaining about the flavor of celery.

  source

  • SpaceNoodle@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    Yeah, and the flavor doesn’t stand out if it breaks down all the way. Their mention of crunch was a clue that they encounter chunks of it, which I agree are nasty in soup.

    source

    • AwesomeLowlander@sh.itjust.works ⁨3⁩ ⁨weeks⁩ ago

      It does to some people, me included

      source
  • Linktank@lemmy.today ⁨3⁩ ⁨weeks⁩ ago

    40 people showing off their lack of reading comprehension by upvoting that comment.

    source
  • Deconceptualist@leminal.space ⁨3⁩ ⁨weeks⁩ ago

    Thanks. I think my side note about water chestnuts is throwing people off? Maybe I shouldn’t have mentioned that.

    source

    • hateisreality@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

      Water chestnuts are delicious though…so crunchy too

      source

      • sem@piefed.blahaj.zone ⁨3⁩ ⁨weeks⁩ ago

        They don’t taste like yummy celery though, they taste like water chestnuts. Which don’t taste bad, it just doesn’t taste like celery.

        source

        • -> View More Comments
• barkingspiders@infosec.pub ⁨3⁩ ⁨weeks⁩ ago

  this is the way

  source
• Deconceptualist@leminal.space ⁨3⁩ ⁨weeks⁩ ago

  I hate the flavor so I still usually notice it even when it’s totally broken down beyond mush.

  Raw celery texture is kinda nice but I agree that doesn’t go with soup.

  source
• dubyakay@lemmy.ca ⁨3⁩ ⁨weeks⁩ ago

  Which part of the celery? Only North America sticks to using the stalk only like it’s some miracle growth. Most European cuisine discarded stalk for centuries, using only the root for soups and stews as a staple. It wasn’t until fairly recently when celery stalk started seeing use in salads in Europe.

  source