Many recipes for casseroles, salads and soups call for finely chopped, or minced, celery. Mincing is a basic cooking skill that isn't difficult but requires a knack with the knife and some practice. Select firm, light green celery with fresh, bright leaves and no bruises, discoloration or wilting. Avoid soft, limp celery.
Step 1
Pull the celery stalks apart. Discard damaged stalks and then rinse the stalks thoroughly to remove sand and dirt.
Step 2
Trim the leaves from the top of the stalks, then cut off the thick, white bottoms.
Step 3
Cut the celery into uniform, 2- to 3-inch lengths, using a chef's knife, then cut each stalk lengthwise into thin strips about 1/8 inch in diameter.
Step 4
Hold the strips with your non-cutting hand, then cut across the strips to produce evenly diced cubes measuring about 1/8 inch.
Step 5
Gather the celery into a neat pile. Steady the tip of the knife against the cutting board, using the fingertips of your non-cutting hand. Grasp the knife handle in your other hand and use a steady rocking motion, with the tip remaining on the board, to mince the celery.
Step 6
Move the knife a 90-degree angle. Continue to rock the blade back and forth until the celery is very fine. However, don't over-chop, as excessive chopping results in mushy texture and loss of nutrients.
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References
- Utah State University Extension: Celery
- The Kitchn: What's the Difference Between Chopped, Diced and Minced Vegetables
- Good Housekeeping: Knife Techniques: How to Mince
- Ocean Mist: Celery: Preparation and Handling
- The Illustrated Kitchen Bible; Victoria Blashford-Snell
- The New Food Lover's Companion; Ron Herbst and Sharon Tyler Herbst
- The Oxford Companion to Food; Tom Jaine, Editor.
- Iowa State University Extension: The Basics of Knives and Cutting Techniques
Tips
- Celery retains freshness in the refrigerator for up to two weeks. Place the celery in a plastic bag and store it in the crisper or vegetable drawer.
- Refrigerate celery separately from fruit, because fruit releases gases that cause celery to deteriorate faster.
- If you mince too much celery, put the minced celery in a resealable plastic bag and store it in the freezer for use in cooked dishes. (Ref. 4)
Warnings
- To protect the fingertips of your non-chopping hand, curl your fingers under your hand to keep them safely out of harm's way, then rest the side of the knife blade against your knuckles.
- If your cutting board slips, anchor it by placing the board on top of a damp towel.
Writer Bio
M.H. Dyer began her writing career as a staff writer at a community newspaper and is now a full-time commercial writer. She writes about a variety of topics, with a focus on sustainable, pesticide- and herbicide-free gardening. She is an Oregon State University Master Gardener and Master Naturalist and holds a Master of Fine Arts in creative nonfiction writing.
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