Why Celery Isn't Negative Calories | What's Eating Dan?
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- Опубликовано: 26 июл 2024
- It's rarely anyone's favorite vegetable, but it's undeniable that celery is a staple in day-to-day cooking. With the right recipes, this underdog can also become a winner.
Disclaimer: If you couldn't tell, some of these clips were taken while Dan is safely working from home!
Want to learn more about celery? Listen to the celery episode of Proof: cooks.io/2Zgn4QT
Get the recipe for Bibb and Frisée Salad with Apple and Celery: cooks.io/3eiXNK2
Get the recipe for Fresh Horseradish Bloody Mary: cooks.io/326xapo
Get the recipe for Rhubarb, Celery, and Radish Salad with Feta and Cilantro: cooks.io/3edOYkZ
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Celery saved my life. I had this insatiable appetite for it. When I told my doctor this, I was tested for anemia. Found out I have pernicious anemia. Celery craving and anemia is common. I still love celery but don’t need to eat it every day.
Interesting! I didn’t realise but before my iron transfusion I was regularly craving celery slathered in vegenaise as a snack, now days I prefer it usually just as part of a meal but I don’t tend to crave it like I did, now I’m assuming it must be due to the change in my iron levels?
@@MissKobi1 yep. I still like celery but I do t have to eat it throughout the day. It was ice cubes too; I would eat celery and crunch on ice cubes. All signs of anemia.
Celery! This is one of my all-time favorite vegetables (second perhaps only to Italian heirloom chicories and Japanese turnips). But that’s not just culinarily-speaking; it’s also about what it takes to grow celery.
As a small scale farmer, I can tell you it takes a lot of love to get that fantastic, sweet crunch without bitterness and minimal stringiness. From seed to harvest, it takes about five months to get a head of celery. Which is a lot of time spent weeding, feeding and irrigating this magical food. On my farm, we grow several varieties of celery to see which will thrive in our PNW climate, and cause seed catalogues are SO fun!
The next time you see celery at your local farmers market, which could be rare because it is tough to actually make money on celery on a small scale, do yourself a favor and buy it! The flavor of locally grown, farm direct celery is unparalleled!
I was just wondering about this! Thanks!
I once bought expensive organic celery that was so bitter I could not eat it. Can you tell us what causes this? I have been afraid to buy organic celery ever since. They frown on sampling at the supermarket!!
@@papina I only buy organic celery and I’ve never had a bitter batch. Not sure why the bitterness occurred though.
@@ytreece I guess we'd have to ask Nicki Passarella what could have gone wrong with that head. Probably many things.
Thank you for your efforts!
Celery stuffed with sharp cheddar cheese spread is the bomb! Was just talking to my Mom about the fact that my grandmother always served celery and radishes at every lunch and dinner, fond memories!
I use port wine cheddar but plain sharp is great too.
Fun fact: Celery is in the same botanical family as carrots! Oh, and fennel, cilantro, parsley, parsnips, cumin, caraway... did I miss any? Culinary botany is fascinating!
Non-culinary members include poison hemlock, giant hogweed, and cowbane... while you probably wouldn't mistake giant hogweed for wild carrots or wild celery, the other poisonous relatives are similar enough that foraging and herbal books often caution strongly against inexperienced folks wild harvesting.
Some cultivated ones I know of... for eating there's chervil and lovage, both of which are often compared to celery. Sweet cicely and angelica are used some in herbal medicine... and since angelica is a term for multiple species, some species are used for food.
Speaking of species sharing common names, I wonder why hemlock is used for multiple poisonous plants in the parsley family... but also a non poisonous genus of coniferous trees.
Wiki says it's cause the crushed leaves of the tree supposedly smell like the deadly plant... 🤷♀️
@@addlass and Jordan Rock
I truly must be an ATK/CI nerd because I think your comments are very fascinating, just like Dan's informative content.
Also dill and asafoetida, such diverse flavours and all so unique
So, do all of celery's close cousins go as well with peanut butter? OK, maybe not giant hogweed or cowbane, but I really think cilantro would (Thai Food?).
The members of this botanical family are the preferred food of the Black Swallowtail butterfly as well. We had a bunch demolish our dill earlier in the year but now we have a ton of butterfiles.
I listened to the podcast. In the 60's when I was a kid, it wasn't Thanksgiving without an olive dish, celery stuffed with cream cheese and sprinkled with paprika and oddly enough, dates stuffed with cream cheese and almonds. And yes, I am old enough to remember celery dishes and, you got it, the olives were served in and olive dish.
This is perfect. At a favorite restaurant last week, I ordered wings, and offered a friend of mine a few. He wanted the celery (but we shared the ranch dip). He's been eating celery since he was a kid, he eats with peanut butter, with cream cheese, with pimento cheese, and a host of other things. I made a soup last week that was supposed to include celery but I didn't buy it because I only wanted a few sticks and not an entire bunch. Does it surprise that my soup was boring? Light, fresh, and summery but . . . boring. Lesson learned. Thanks Dan.
I don't trust anyone who doesn't use celery leaves in their chicken soup. Celery salt (salt and ground celery seed) is such a loved seasoning in my house. Can't roast chicken without it. Instead of peanut butter we always had cream cheese in 'ants on a log', yum. Celery is 👑
pimento cheese also deliciuos
Ok, fine! Even cheese in a spray can, yeah.
I always have used them but I’m considering not using them in the future, but I guess it doesn’t matter since my stock has always tasted good with them. I recently got a vitamix though and make celery juice and tried the leaves on their own to see if I wanted to add them and they were very bitter compared to the actual celery so I leave them out when I make my juice. I wonder if my stock would be even better without the leaves.
wait, I hadn’t finished the video when I commented that, why are you for using the leaves if they are more bitter because they’re not covered from the sun
For real, celery and cream cheese is the best 🤤
Hey Dan
Really missing you, your videos, all of the learning and your charismatic humor.
Hoping you and your family are well in these crazy times and can't wait to see you soon.
I'm actually allergic to raw celery which i never knew. My sisters are as well. I found out other people don't get a numb sensation when eating it. lol I was 44 before i knew this!
I love, love celery as a snack and my roasts wouldn’t be the same without it in my slow cooker.
I remeber my mom cooking a pot of onion and celery to use as a base for her cornbread dressing. LOVED that dressing.
These videos man, its just one stand-up chef spittin facts but I love them more than anything else
Wow, I worked in restaurants my entire career, and I never saw how you added the dressing to a salad around the edge of the bowl. We have a salad every day, and will try this to mix a salad. I make my own dressings, and would love an America's Test Kitchen Salad, and salad dressing book.
My family’s treat at every holiday is finely chopped pimiento stuffed green olives mixed with cream cheese and stuffed into celery. 🤤
May I please ask "when will the next episode be made"? We need more Dan.
When I saw your video pop up I said "YES!"
This one seems a bit of a stray from your usual candor of flavour compounds and uses in different dishes - I'd love to know more about it's uses in cooking - like why soups thicken up when celery is added... Like in corn chowder... Or what happens when it's cooked and how to nail it every time. :D
As always, love your videos and learning loads every time.
Thanks Dan!
It's amazing how celery can enhance the flavor of any stock or broth! You can definitely taste the difference when it's not there...
If I had to remove one ingredient from a mirepoix or battuto and prepare a dish, it would be the carrots. Carrots are fine. Good even. But celery is almost as essential as the onion. When I was younger, I didn't really notice it. I only noticed it when it was a fibrous, crunchy thing. But once I started cooking for myself, I began to pick up on its aroma. And once that happened, it was a short step to tasting it in my food and appreciating its role.
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I'm a bit surprised you didn't mention the Chicago style hot dog when going into the applications for celery seed (IIRC, celery salt uses the ceeds). I'm not from Chicago, so I won't go all fisticuffs, but I think it's a big deal over there. And in my opinion, they nailed it. Even a local approximation of a proper Chicago dog is something I can't help but meet with reverence. If there's a higher form of hot dog, give me its LinksIn (because sausage, get it) so I can try that out. The Chicago dog and chicken Vesuvio more than make up for that pie-shaped thing they call pizza.
If you're from Chicago, you've had Celery Seed on your Chicago Dog! It's the perfect topping for it!
Cant have wings without celery and blue cheese dressing. My personal favorite. I eat more celery than wings honestly.
I put peanut butter in celery often, i also do cream cheese and lay salami on top. Delicious combo.
But, my favorite thing about celery, is when i buy a bunch at the store or farmers market. I immediately cut the bottom root end off and regrow the root system then placing it in my garden or a suitable pot in a sunny window and regrow the entire thing.
Win win win!
I can’t stop staring at the cat picture behind him 🧐
You and me both!
I can’t stop staring at the way his lip droops down on one side :/
Same! It's Siamese Cat by Fritz Rudolf Hug.
Yes! I love that cat picture!
@David C Dan's a redditor 100%
Man your videos are the most peaceful things to watch. So informative yet aesthetic.
Thank you Dan. I love your what's eating Dan segments. It is educationally informative🎓, fun🎈, and funny😂. Love you Dan❤👍
I love ur content Dan! Who knew celery could be humorous too! Great job on the video!
You had me at the salad. But.. get out, the Bloody Mary?!!? What an amazing coupling!!
Dan is such a professional. I couldn't have done this without cracking up once or twice.
Great cat! By the way, my mom (in the 60’s) used to make shallow cuts in the back of the celery and soak in ice water, stuff with pimento and cream cheese. Made the celery curl and stand up off the plate. Kinda fancy for its day.... Must be served with martinis.
You just reminded me of a friend's 'exploding scallions', from 'waaay back in grad school. Made cuts in the bulb end, soaked them in water, and, voila! Fireworks!
I love celery. I didn’t know what a key component of my diet it is until the COVID-19 came along and I couldn’t get to the vegetable store for weeks and weeks.
I won’t be making *that* mistake again. And yes, I have my great-grandmother’s Victorian celery vase and I use it.
It is very easy to grow.
I had a main course with duck, celery leaves "n stuff" from Philly's Talula's Garden. I'm not a sensitive person but teared up it was so good.
Just excellent and so informative. Thanks Dan!
I love this show!! such a fun morsel to learn lots of helpful facts. thanks, Dan.
In love with the cats, both the art and the celery eater.
i recently purchased PINK celery! Had never seen or heard of it before. Stalks are thin and color is soft pink, so lovely.
Rhubarb?
thank you so much for omitting the actual celery mouth crunch sounds! ❤️❤️❤️❤️
I love having celery in some of my dishes and have some in the refrigerator right now and will make a dish with it in the dish and love it.
Congrats ATK! 1M subscribers. I’m one of them. Love your work-the best in the industry.
Fun celery fact: Mel Blanc, the original voice of Bugs Bunny, chewed celery during dubbing because he disliked carrots.
The story is he did dislike carrots, but he still took a bite, stopped recording, spit them out, then resumed. He felt nothing sounded like a carrot being eaten than ... a carrot.
Your videos make me so happy
Great cat painting in the background. And OMG a phone jack on the wall... I forgot what that looked like. LOL
Celery soda! Celery tonic! Your salad beats a classic Waldorf by miles. Braised celery is not very pretty to look at, but it tastes really good! Thanks for this episode.
So handsome, so charming. Does he have a family already? 😍
Who knew so much about celery?! I love it even more now. My tip is cutting it on an angle for very little to no stringiness when adding to salads.
Best light dinner ever. Thanks for another great video Dan.
When I lived in Italy I ate the most delicious celery and mushroom salad I have ever had! I ate it often and I make it now. :-)
I love to add the leaves to my soups and stews. You can also take the bottom (after you cut off the stalks), dry it off, and use it to paint with. The bottom looks like a perfect cabbage rose!!! I've done it and it looks gorgeous!!
🌹} " Cool comment on the cabbage rose ! " {🌹
this is the first I've heard about Proof, the ATK podcast? amazing,
and I remember when Kimble was showing the girls recipes, decades ago???
that's odd. but, I have it now, Thanks Dan.
My friend made celery soup once and it was utterly delicious. He swore there was no cream added but it certainly tasted like it.
Z
Always fun and certainly informative 👏👏👏👏
Great video! My mom uses to spread cream cheese on celery stalks, with a sprinkle of Lowery’s seasoning salt! Yummm!
I fricken LOVE celery. I eat it almost every day.
I'm so making that Bloody Mary! Thanks as always Dan!
Dan is killing me with ants in a log. 😂😂🤣
And ants on vacation!
"Iconic" even. Yes that cracked me up too 🤣
You are the best Dan!
Dan is way far above all the people at Cooks Illustrated. One of the big women, the one with the ponytail, did a report about celery (of all things) and I cannot believe how interesting it was, seriously. I stick with Chef John, but Adam and Dan are good for variety.
I used to mix blue cheese, plain yogurt, sour cream,and finely chopped walnuts. Stuff 3" sticks of celery then dust the tops with more finely chopped walnuts. Serve with cold champaign. There was NEVER a single stick left over after the party.
My all time leave-me-stranded-on-a -deserted island-with-nothing-else-to eat-for-a-year FAVORITE food is crisp, raw celery stalks peeled off the bunch. Plain, nothing to take away from that crisp crunchy cool juicy ever so slightly salty flavor. Ok.... spread with with any soft herb feta, gournay or goat cheese would make a complete food group. I was born hating celery of all stripes. no peanut butter, ranch dressing or cheez Whiz squirted from a can could entice me to eat celery. I gagged at the table when it was served cooked in stews, soups, stir frys. Couldn't swallow. Was sent crying to my room on countless meals. Never served it to my kids in their lunch boxes. Then something happened... menopause I think. If King Tut could be buried with priceless gold amulets, onyx and lapis jewelry then I too can be sent off into the afterlife with a bunch of fresh celery. No peanut butter please.
What a story. What made you try it again after such disdain?
I grew up with celery stuffed with various cheese spreads, like Blue Cheese, Old English, cream cheese, cream cheese with chopped pimento olives and so on. The saltiness of the cheeses was great with the cool crunchiness of the celery. I also like celery stuffed with a sturdy hummus made more for spreading than dipping -- richness of the hummus with the freshness of the celery.
I grow celery. We do not blanch. That is an old technique. Often they used to bury the stalks then wash later. Next in the evolution of growing was green was in. Growers would scrape soil away from the base so that to stalk was green to the bottom. That was too expensive, so that practice was discarded decades ago. I was on the California celery advisory board. About 5 percent of the population is allergic to celery. They get a rash if they spend a lot of time harvesting. Similar to the common parsley allergy.
Celray soda, dr. Browns. The only vegetable based soda.
Celery is a swap plant. Germinating and growing celery takes more water than other leafy vegetables.
Dehydrated celery leaves are used to reduce odors in frying oil, especially fish.
There are varieties of celery that grow higher, but most commercial varieties are of the tall just enough to show the leaves.
Celery is a biennial, taking two years to produce seed. Seed stalk in a celery plant is very undesirable, so modern varieties are bred to resist seeding after cold winters. Some especially cold years, the growers need to harvest early to reduce that. When the market is high, growers harvest early to meet demand. That reduces supply and can reinforce good (high) markets. The reverse is the same. Bad (low or cheap) markets means delayed harvest and more yield. So celery is a feast or famine crop. 3 bad tears then 1 great year.
Celery juice craze hit, market went crazy. Demand was inelastic. From seeding to harvest is around 5 months. It took 5 months to get back to normal (cheap).
Alas, I had no celery during this 5 months. Heavy sigh. Long story. We did harvest the equivalent of more than 10 semi trailers a week after that.
They should definitely have you on the show someday. I love it when an expert in a specific food goes on shows like this one and teaches things about a food that few average people know. It is so interesting! Martha Stewart likes to bring guests on like that from time to time. Her grape expert was fascinating. I guess that sounds silly, but it really was very informative, and so is your comment! I love cooked celery, but I hate raw celery. It has a medicinal taste to me when it is raw.
👏 😮 👏
Dan is a RUclips treasure.
Ants on Vacation for the win! 😂
I grow Chinese celery, and love the intense flavor. Despite it having a more tough stem, it is much more intensely flavored, and when you cook it, it softens very well; it also goes well with salads, raw.
Celery root is also known as celeriac in the UK
Here is the USA too.
I love raw celery with peanut butter or with cheese spread
Dan, just love that cat painting ! Who's it by, by the way ? Thanks ! Maybe do a Bloody Mary video next ?
It was a Swiss artist named Fritz Rudolf Hug. He did lots of animals.
That cat in the picture behind Dan looked into my soul.
I loved seeing his black kitty chewing on a stalk of celery.
I buy celery every week. I use it place of chips or fries with a sandwich. My other contributions to this conversation: never and I mean never put celery in the garbage disposal. It's stringy and you might have to call a plumber to get it unclogged. LUL!
You must be a very healthy person. What’s your BMI?
Fun Fact: Celery has an enzyme called celbotizine which is a thickening agent and if you combine it with gummy bears and a splash of lemon juice it will instantly solidify and create rock candy.
FYI. When I grew up in Germany in the 70's and 80's, my mother (and everybody else) would use ONLY the root to cook soups etc. You could not even buy the stems everywhere. The stems came only later with the introduction of Bloody Mary into my life.
20 years ago when I visited friends in Wien (Vienna), it was hard to find celery. My Austrian friends said we have celery, it's got the big bulb at the bottom. I said that's not celery, that's celery root. They just looked at me. 10 years later on another visit, they reminded me about the celery thing when I made them Bloody Marys with a big stalk of celery. Love Bloody Marys...with celery!
I love celery! Can't wait to find out what I don't know
Dan sounds like a confused wizard trying to remember a spell when he's going through all the variations of ants on a log
❤️❤️❤️ants on a log, it’s the perfect snack
Celery: the Rodney Dangerfield of veggies!
I tell ya, I get no respect. No respect at all!
The face while shaking the cocktail got me.
I love me some celery! Celery and cream cheese, sprinkled with s&p, a childhood favorite!
Love your cat painting and your kitty!
I recommend panch phoron(blend of 5 spices} used to cook lentil. Its a steple in bengali cuisine, and oh god! Its heavenly.
Hey Dan, Here's a celery recipe that my mom taught me:
Pork Tofu and Celery Stir Fry: drive.google.com/file/d/1sU_G_pzyoc_Lp40ZNmUiylH-fgendQWS/view?usp=sharing
1. On a separate pan, cut tofu into bite size pieces, fry until golden brown. Set aside.
2. Boil 1/2 KG pork loin meat, sliced into bite size pieces with 1 cup of water until dry (but not burnt). Set aside.
3. Dice 1 onion, 1 garlic head. Saute until golden brown
4. Add pork to the onion-garlic saute, brown a bit.
5. Add 1/2 teaspoon pepper
6. Add 100g black fermented beans (including the sauce). You may use 200g if you prefer more salty flavor.
7. Add 3 tablespoons vinegar. Simmer for 5-10 mins.
6. Cut 250-500 KG celery (depends on how many celery you want), sliced into bite size pieces
8. Add celery and tofu to the pan, keep mixing until celery is cooked.
9. Enjoy
Celery sorbet is amazing! So aromatic and refreshing!
My Dad's favorite late night snack is your "Ants on vacation". Occasionally, I'd go for celery and cream cheese. yum.
Philadelphia Cream Cheese is also a perfect way to fill a celery stalk for snacking.
Also, for storing in the refrigerator, complete wrap the celery in aluminum foil. I have had celery not wilt for over 2 weeks using this method. Cooking for myself, I do not always make dishes that use celery so it takes time to use it up.
Love your siamese kitty picture, Dan!
I was told when I was young that the leaves were toxic, so my entire life I was cutting them off. Only in the last decade or whatever from watching RUclips cooking did I find out I had been betrayed.
They're NOT toxic???? I too feel totally betrayed!
Me too!
@@elizabethblackwell6242 Rhubarb leaves are toxic and humans should never ingest them. According to the U.S. National Library of Medicine at the National Institutes of Health symptoms can include: Breathing difficulty. Burning in the mouth.Apr 24, 2013
@@daalelli Rhubarb leaves are toxic and humans should never ingest them. According to the U.S. National Library of Medicine at the National Institutes of Health symptoms can include: Breathing difficulty. Burning in the mouth.Apr 24, 2013
Rhubarb leaves are toxic and humans should never ingest them. According to the U.S. National Library of Medicine at the National Institutes of Health symptoms can include: Breathing difficulty. Burning in the mouth.Apr 24, 2013
The celery gimlet from the Cook's "How to Cocktail" book is also amazing. Sounds weird, but it really works. 🤤
Not a cat lover but I do love that cat painting on the wall.
Loved the Bloody Mary addition. A friend once mulled some fresh cilantro with the salt & the freshness was Awesome.
You may want to try this!?!
You and the crew are so knowledgeable, can you tell us how to cook Tapioca, since the instant is no longer available. Thanks from a loyal viewer
Lol, love you Dan. I’ve always been a big fan of Celery & when I was cooking for my family & guests, I used it a lot in all the ways you mentioned. But I’m a widow now with family spread all over & mostly only cook for myself. My big problem now with fresh celery is it going bad before I can use it up. Do you have any ways to maintain it for a few weeks. The Bloody Mary was working well, except it was causing a different problem 🤪 Is vacuum sealing and freezing an option? Looking forward to seeing your other videos now that I have found you.
Loving, loving, LOVING the pompadour, or is it a cupie curl up top? :D As for celery, one of God's gifts to cooks. Chicken and dumplings would REALLY lack the flavor without the celery in the pot when the chicken boils. Your video reminded me of the best salad I ever had. It was chopped endive with Roquefort dressing. It would be just as good with celery. Heck, I don't even really like bleu cheese, and I loved it. Crunch for days, and a balanced palate.
I have that same painting....didnt know it wasnt an original...Charles
Aldi's celery is my absolutely best flavor of celery I've ever had. Then my grandpa made the best corn flake crumb breading
for any fish fry that had a secret ingredient that he would sprinkle over the fish after taking out of the oil and that was
celery salt! It was amazing and all fish I fry now has to have celery salt on it.
I love to put a little mayo and celery salt on a stalk of celery.
Putting celery leaves in soups is very interesting. If you are throwing those leaves away, you can save them up by adding them into any kinds of soups, they are extremely flavourful and add freshness to your soups. They are great in cold soups as well, like in your bone broth.
I Iove that grassy taste and smell in soups.
YES DAN WITH THE RED SNAPPER (gin bloody Mary)
talks about a celery speciality "there are SO many *on a log* variations - some even leave out the celery"
and i do a full Amber and am like "Whaaaat?"
For 42 years I have been trying to like celery and I just cannot. It ruins everything it’s added to. I wish I did like it because the snap and crunch sound wonderful but it’s just plain nasty to me.
Have you tried peanut butter?
@@kevinmurphy5506 Yeah, I love pb. But why have pb with celery when you could have it with other things that taste better? The taste of celery is overpowered by pb so the celery is more or less just a vehicle. A crunchy, watery vehicle. I don't hate celery and don't think it ruins everything it's added to but I don't really see a reason to use it much.
Kenneth, don't beat yourself up for not being fond of celery! There's no accounting for taste, is there?
Have you ever tried it peeled (4:50)? If that doesn't help, I feel the same way about some other vegetables.
Yep same here, that smell is so strong and pungent I can't deal with it.
It's very useful in determining the presence of certain gases in the Praxis range..
Ray, you've got your head in the stars. "Remember to look up at the stars and not down at your feet or your celery", with apologies to Stephen Hawking.
First time hearing about ants on a log. Pimento cheese on celery was at every family gathering that I can recall.
Stir fried celery is my absolute favorite!
Gotta just make it clear that I saw the title of this video, went to the fridge, grabbed three full stalks of celery, and crunched my way through an informative 7 minutes
So a couple of major problems with the idea of subsisting purely on celery. Firstly, the sheer volume that they suggest one would need to eat would make you ill long before you could actually consume all of it. Second, the reason for the immense number is because celery is largely composed of water and is one of the most nutrient low foods I've come across (and I had to bloody research the topic for two classes while studying for my bachelor's in nutrition). You would just barely, barely meet the daily nutrient requirements, and you'd be missing a number of key nutrients (for example, B12 is exclusively found in animal sources and iron, especially non-heme iron found in plants, is one of the least bioavailable nutrients). Finally, while there is some vitamin A present in celery there's not nearly enough to "overdose" on - you can actually overdose on vitamin A (as well as E and D because they are fat soluble and are thus excess is not filtered out through the urine like in the B complex vitamins and Vitamin C) and it's an unpleasant death (yes vitamin A toxicity or overdose can be fatal if enough is consumed).