PREPARING CELERY
Trim celery first by cutting off both ends. Note that celery leaves taste fantastic in soups and stews.
Wash celery stalks thoroughly, then dry with paper towels. Washing celery is easiest with a vegetable brush like the one shown above.
This is where you should be now, with trimmed, washed, and dried celery stalks.
I find celery much easier to work with when I cut each stalk in half at this point, as shown above.
Deribbing celery leaves the crunch and flavor but removes that "stringy" chewiness. Use a small, thin-bladed paring knife and just place the edge under a couple of the "ribs" at one end.
Pull up and toward you, using your thumb as shown above to grab a few "ribs." A fairly light touch helps. Keep pulling till they're pulled clear off the celery stalk. Repeat until all ribs are off the stalk - it usually only takes 3 to 4 "pulls."
To expose more surface area to any cooking you might do to it, slice celery at an angle as shown above.
Slice celery stalks beginning at the narrow (smaller) end, and slice to desired thickness. Thickness shown is about standard for "sliced" celery and for green salads.

I am not a doctor. All original copyrights apply. No information on this page should be used by any person to affect their medical, legal, educational, social, or psychological treatment in any way. This web site and all its pages, graphics, and content copyright © 1997, 1998, 1999, 2000, 2001, 2002, 2003, 2004, 2005, 2006 Jon C.