Submitted 11 hours ago by Deconceptualist@leminal.space to [deleted]
It’s winter so I find myself eating more soups and stews. They can be so good on a cold day.
But IMO celery tastes horrible and only subtracts from the flavor of soup by covering up other flavors. Why is it such a common ingredient? Do people actually like enjoy or is it serving some other purpose?
(Yes I avoid it in other foods too. Water Chestnuts are a fantastic substitute if you like the crunch. Try them instead of celery next time you make stuffing.)
Celery is part of the mirepoix trinity. Celery, carrots and onions , cooked low and slow in fat before adding to soup. It makes a sweet and savoury vegetable soup base.
Or the Holy Trinity of Cajun and creole cooking, celery, onions, and bell pepper.
But why celery and not some other vegetable? Because it’s cheap?
It’s an aromatic vegetable: thespruceeats.com/what-are-cooking-aromatics-5223…
No, because it has a delightful flavour for soups. Eating celery is blah, but in soups its magic. My memory is failing me, but I could have sworn celery was a source of glutamate.
I love celery and hate water chestnuts. Everyone’s different.
When I make soup my wife always tells me I put too much celery. I never feel like it’s enough.
I used to hate both, now I love them both. So not only are we different from each other but also from ourselves temporally.
Water Chestnuts are a fantastic substitute if you like the crunch.
My opinion of celery vs water chestnuts is apparently the exact reverse of yours.
I still have strong memories of a dish my mother used to make a few times a year that prominently included water chestnuts and the sinking feeling I would get as I took my first bite. Blegh
Cool, wish I could trade ya.
Celery is used because it’s cheap…and it’s bitter balancing onions and other cheap stock items that tend to be sweet. A stock shouldn’t be sweet or bitter because it’s something you “work up”.
“Everybody” doesn’t use it tho. Some stocks are “garbage can” stocks, using whatever unservable scraps that come from food preparation…others are from ingredients purchased to make the stock like a Mirpoix (the most common stock base that uses celery).
There are lots of people like you that say celery ruins stock…there are many others that say bell peppers ruin stock…but then there are core stocks made from bell peppers.
Just do what tastes good.
As someone who disliked celery in the past, I still find it enriches vegetable soups a lot. And by now I actually like the taste of cooked(!) celery. So yes, I would say most people just like it.
Yes, I genuinely enjoy the flavor of celery and distinctly miss the flavor when it’s absent. I grew up eating it raw with peanut butter, or melted/spreadable cheese. I grew up thinking it mostly tasted like water and was just a good vehicle for other flavors, but as my palate developed I noticed, and loved, the flavor more and more. In soups especially.
They say it takes something like twelve tries of a new flavor for your body to stop being afraid of it and actually enjoy it, and that most disliked foods are this kind of instinctual rejection. Maybe just try to force it a dozen times? I know that’s not pleasant advice, and I only recommend it if avoiding celery is something that will cause you life difficulties, such as in social situations.
I grew up eating it raw with peanut butter
I did too. Sometimes people would call it “ants on a log” and stick a few raisins on top. The celery crunch was nice but always wanted maximum PB to cover the flavor. Later I realized it was better without the celery at all.
Anyway, I’ve definitely crossed the dozen threshold. Probably ten dozen. I’m always picking it out of my meal when I try a new Chinese dish.
I don’t care for crunch in soup, but a like the celery flavor. I’ve added celery seeds to things I don’t want actual celery in. I’ll make stock with celery, onions, and carrots, and then strain them out.
I’m asking why it’s in so many canned soups and restaurant soups. By all means make whatever you like at home.
I don't understand what you don't understand. It's in so many soups and recipes because people like it. Most people love chocolate, but there are a small number of people who hate it. Different people have different tastes. It could be genetic, it could be a bad association that built up in your formative years, or whatever.
Because it’s a very popular, traditional ingredient in a lot of soups. You would have the same problem if you didn’t like onions or carrots.
So the foundation of european soups is the combination of celery, carrot, and onion. These provide the base that most recipes are based on and are the only required ingredients in a vegetable broth outside of spices. As with many food things you can blame the french.
Finally, someone else who hates celery.
Everyone I know loves it, and puts it in everything.
Have you considered that everyone you know are actually rabbits in disguise?
I have considered this, as the only reason anyone would willingly eat celery.
I used to hate it when I was a kid but I quite enjoy it now. Same with cinnamon.
It’s one of the those aromatic vegetables (along with carrots and onions, etc. ) that for most people (obviously not yourself) adds a background flavor that is not overpowering or offensive. It makes your soup taste like soup instead of salty chicken-water or bean-water. Its also fairly inexpensive compared to more meats and spices.
I guess? My soup tastes like soup (according to my partner anyway) without any celery.
But she had a canned soup earlier today and she didn’t notice the celery. I took one bite and noticed it immediately. So this may be at least half true.
Not sure if anyone answered the actual question but a reason celery is included is, in addition to being part of the traditional mirepoix, because the pectin content breaks down and results in a just so slightly thicker stock
That’s the kind of answer I was looking for, thanks!
I wonder how much pectin is in peppers? I usually think of it coming from fruit and botanically those technically are.
Commercial pectin products often come from processed apple skins, and some other fruits but mostly from the skins anyway, so you’re spot on
No idea if peppers will replicate the stock texture of celery but I imagine it can’t matter too much. You probably have to be extremely sensitive and test a lot of samples to tell the difference for that kind of subtle texture
I personally like celery so I don’t share your problem but I rely more on boiled potatoes anyway in my soups/stews for the starch as a mild thickener. I also love potatoes (:
I feel the same as you, my wife loves celery and puts it on everything but I feel like it subtracts flavors on most stuff. She eats raw celery all the time, I can maybe stand it with a lot of ranch next to some buffalo wings
What kind of weirdo doesn’t like celery? Next you’re going to tell me rhubarb is too tart, or you have to cook fennel.
Rhubarb is weird but I have nothing against it. I like fennel, cooked or not, seeds too.
Fennel, anise, and licorice are such good flavors!
I’m with you - celery is horrid. Right up there with coriander for me as something that completely overpowers and ruins anything it’s used in.
celery naturally accumulates produces nitrates, could be where the taste is coming from.
Do you mean the leaves, AKA cilantro? Do you have that gene?
There are dozens of us, literally dozens! But yeah I’m with you and OP, celery is foul, deeply offensive stuff. Cilantro too, but my hatred is reserved for celery. I’ve been told it’s genetic or something but frankly none of that matters when one hates celery as much as I do.
It’s my opinion that celery is both delicious and disgusting at the same time.
If you get very deep green celery, it’s horrid.
If you get light green celery, or you peel off the outer deep green fibers, it’s delicious again!
And the young leaves are absolutely sweet and delicious as all get-out.
But yeah I could see why a lot of people dislike it.
I hate celery but love cilantro.
Weirdly, after I had covid cilantro tasted like perfume and I couldn’t stand it. I was very worried that it would forever be a ruined flavor, because it does definitely overpower food. Thankfully it’s gone back to normal lol
I like celery. I add it when making stock (both ribs and leaves), chop up a few ribs and cook it in soup with carrots and onion, and I like to eat it raw as a snack.
I’m asking why it’s in so many canned soups and restaurant soups and even recipes. By all means make whatever you like at home.
Popular foods at home are popular in the store and restaurants!
They do it bc that’s how they learned it in culinary school / that’s how the recipe goes. It adds a bitter flavor to balance onion and carrot. You don’t need it and you can replace it with something else.
I just skip it when I make soup, and don’t feel like anything is missing 🤷
Me too, I often skip it and my soups are fine.
Sensitivity varies, and I find celery to be a nice and subtle flavor like onions and carrots on soup. Love celery with peanut butter on it, although for the crunch as the peanut butter totally overpowers it.
Some people are more sensitive to different flavors.
SpaceNoodle@lemmy.world 10 hours ago
If the celery in soup is crunchy or even detectible as celery, the soup is being made wrong. It should melt into the dish along with the onions and garlic. The only part of the mirepoix/trinity that should possibly be detectable should be the bell pepper or carrot, and even then they should be very broken down and no longer have a distinct flavor by themselves.
tjhowse@lemmy.world 10 hours ago
Yep, exactly. If it’s palpably in the dish then it wasn’t chopped finely enough or cooked long enough.
communism@lemmy.ml 8 hours 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.
Witchfire@lemmy.world 6 hours ago
Carrots get sweet when boiled in a stew, it’s lovely
SpaceNoodle@lemmy.world 8 hours ago
Sounds like OP would hate your soup
valek879@sh.itjust.works 7 hours 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.
EbenezerScrew@lemmy.world 5 hours ago
I 100% agree with your celery position.
spongebue@lemmy.world 10 hours 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.
sem@piefed.blahaj.zone 6 hours ago
You take that back!
SatyrSack@quokk.au 9 hours ago
This post has nothing to do with texture. OP is complaining about the flavor of celery.
SpaceNoodle@lemmy.world 9 hours 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.
Linktank@lemmy.today 8 hours ago
40 people showing off their lack of reading comprehension by upvoting that comment.
Deconceptualist@leminal.space 9 hours ago
Thanks. I think my side note about water chestnuts is throwing people off? Maybe I shouldn’t have mentioned that.
barkingspiders@infosec.pub 10 hours ago
this is the way
Deconceptualist@leminal.space 10 hours 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.