I am commenting on your old video because I wanted to let you know that I am watching your all videos and I love french cooking and want to learn more. Please keep posting videos.
I force myself to eat celery coz i dont like the taste when i prepare it myself. I just believe its healthy. My preparation was wrong. :) glad i saw this video. Thank you!
actually the faster way to it instead of peeling with a knife is simply use a vegetable peeler and peel of slightly the to the celery where the strings are it works as well. ;o)
James M, you actually don't have to always remove fibers if celery is cut across them thinly, or is intended for rather long cooking. And be cautious about leaves - they can sometimes be on a bitter side, taste them before using.
I've always removed them since over the years I've had many operations to cut out all but one metre of my intestine (I have a very active and fierce case of Crohns disease) so digestion is so hard. I love fruit and vegetables so I have to remove grape skins, tomato skins etc as best I can as it's so painful.
For eating it raw actually it is easier when fibers are removed, that is the only one case I find to get it removed since in the other recipes I only braise them or I mix them for soups
Thank you so much. From the whole preparation, I definitely feel the soul of French Cuisine. It is a great video. How about small dice? is it use often in french cooking?
+YUFEI LI yes sometimes used in soups. that reminds me , I need to do more soups !geez they are so many french recipes to cook, I never know where to start..😬😬
why do you peel the bottom part as you throw them anyway? and even more when you peel that part you might cut some strings and they will give you even more trouble to remove, that's my first thought
Bill Schim because it's French cooking. It's a method. He's showing you a method. Chew on dirty celery if that's what you want to do, but if you want to end up with lovely, tender, perfectly cut celery, follow his method.
A tip I learned from an amazing Jewish woman. Wrap your celery in aluminum foil before putting it in the fridge. I've tried it, and it works. I've had celery last a whole week and it's still remarkably crisp.
Truly an enlightning video... not only was I taught the wrong order of operations, I was taught the wrong operations. Seriously, how is this not common knowledge? -you're doing a great thing here.
For case uses like fresh vegetable juices will it make a difference if you clean it from fibers or cut the endings (like he did to make it look perfect)?
I just buy a bunch of celery, cut the bottom off the stalks leaving leaves on, wash it real good, and throw it in a juicer with fresh parsley and cilantro leaves for some fresh delicious juice. Sometimes, to make it sweeter, I'll take the celery juice and a cored apple, and blend them together in a single serving blender. It only takes 5 minutes, not 13.5 minutes
@@fullmoonsociety7463 I will sometimes take the celery - raw and leaving the stalks, leaves, and strings on - and shove it down my dining companion's throat yelling "EAT! EAT!" That's my recipe anyway.
13 minutes on how 2 wash & prepare celery?! Someone has a video on how 2 GROW celery that's half the length of this one, & u'd think that would require more detail!
On Wok With Yan, Martin Yan showed how to break a stalk of celery partially in half, then pull the strings out first one side then the other. Takes about 5 seconds and almost all the strings are in your hand. That was a great tv series.
@@gohnk8473 French cooking, spend 60 minutes of peeling , dicing, shaping , using 10 knifes , presentation bla bla and finally eating green salad :-) :-)
I can't believe 22 idiots would give this video a thumbs down with no explanation....I find TH-cam audiences to be really annoying sometimes....geez....get a life....I never cleaned celery to this extent before, but I certainly will in the future....thank you Chef Stephane for another GREAT lesson...
It's a fucking THIRTEEN MINUTE video on preparing celery, which is so simple that you could show it in less than one minute. The first time i cooked with celery I did exactly what he does in the video because the "technique" is so obvious. I didn't downvote but this video is unnecessarily long and detailed for such a simple task.
Inappropriate language is unnecessary. It just shows how one is so obviously uneducated. You obviously found something of value in the video if you continued to watch.
Because they don't understand cooking, I mean, if you would make a braised celery you'd have to clean it really well like in this video, but people are really lazy and just want to eat anything as soon as possible
so glad that his OCD did not come over into his more recent, fantastic videos. it is funny to see this first one. we all start slow. he's become so much more talented these days!!!
Nice to take good care of the vegetable, however, all the fabric inside is always good for you! Well-boiled them down eat the parts, make soup, or another gentle way to break down the hard part! Be creative though.😉🤭🤔
If you are going to cut them so thin anyway, you could leave the strings for extra flavor. I would only remove the strings if I'm leaving the celery in large pieces.
I agree -- they are NOT annoying except maybe for the lower part of the stalk, and they do provide fiber for your diet -- something we are lacking in many times! It depends on what you are using the stalks for in cooking!
This must be the worst video i've ever seen. The only benefit i can see to removing the strings would be for making celery sticks to serve raw with dips, etc. He took all day to teach pretty much nothing, and i'm the jackass that watched the whole thing!
This is rubbish, the nicest French food is it's peasant cooking. Are you really telling me that poor French people did this crap in the past? Same as classic Italian cooking, the skill is in it's poor roots. People used everything, strings n all. I cook with celery all the time - every week, I can't remember the last time I found a string.
Not really, classique cuisine is the base of all restaurants and hotels service from the 19th century, it's not just about peasant cooking. It's about technique, and it's been that way for a long time and the reason why service in restaurants is so fast and perfect.
@@fullmoonsociety7463 My prep of celery is much faster than this guy, its not about speed, its about faffing about! I can see the beauty of taking something, anything to it's zenith but in this case it's just not necessary.
mose david then don't do it. But it's classic fine food prep. Give it a rest and let the people who are interested see it. Go watch a cat video instead.
I'm always looking for a better way to do vegetables. This was great! I love your "bin" method. I never knew how much I didn't know about celery.
I bought this thing today. Now I am on youtube trying ro figure out what to do with it.
hahaha me to the same
Same here
Same
Me too🤣
Hahhaha XDDDDDDD same XDDD
I am commenting on your old video because I wanted to let you know that I am watching your all videos and I love french cooking and want to learn more. Please keep posting videos.
You can tell that in 2018 he has truly taken all of his skills and become a wonderful chef and teacher
It's fun to see how much he's matured in all aspects of cooking and teaching since the beginning
This is why French food tastes amazing. The chef appreciates the ingredients and takes the time to prepare even the most humblest of ingredients.
I force myself to eat celery coz i dont like the taste when i prepare it myself. I just believe its healthy. My preparation was wrong. :) glad i saw this video. Thank you!
I have never removed the fiber strings from celery, but now that I think about it they have always annoyed me when eating.
actually the faster way to it instead of peeling with a knife is simply use a vegetable peeler and peel of slightly the to the celery where the strings are it works as well. ;o)
James M, you actually don't have to always remove fibers if celery is cut across them thinly, or is intended for rather long cooking. And be cautious about leaves - they can sometimes be on a bitter side, taste them before using.
I've always removed them since over the years I've had many operations to cut out all but one metre of my intestine (I have a very active and fierce case of Crohns disease) so digestion is so hard. I love fruit and vegetables so I have to remove grape skins, tomato skins etc as best I can as it's so painful.
For eating it raw actually it is easier when fibers are removed, that is the only one case I find to get it removed since in the other recipes I only braise them or I mix them for soups
Surly all the good offcuts can go in a stock?
Omg i just found out this channel today, thank u for Made this channel, I'm gonna learn everything from this 😁
Nice technique my friend
Very useful information. Thank you.
brilliant recipe. Thank you. Amazed at how the icv adds to the flavour.
I normally use a peeler and it gets all the fibers out
I HAVE REMOVED SOME OF THE STRINGS BUT NEVER GAVE IT A 2ND. THOUGHT BUT I HAVE LEARNED SOMETHING WATCHING THIS CHIEF THANK YOU
Fantastic content on this channel, merci beacoup!!
Thank you so much. From the whole preparation, I definitely feel the soul of French Cuisine. It is a great video. How about small dice? is it use often in french cooking?
+YUFEI LI yes sometimes used in soups. that reminds me , I need to do more soups !geez they are so many french recipes to cook, I never know where to start..😬😬
why do you peel the bottom part as you throw them anyway? and even more when you peel that part you might cut some strings and they will give you even more trouble to remove, that's my first thought
Bill Schim because it's French cooking. It's a method. He's showing you a method. Chew on dirty celery if that's what you want to do, but if you want to end up with lovely, tender, perfectly cut celery, follow his method.
I used the way my grandmother taught me and get the same result, the rest of part keep it to make vegetable stock.
Do you cook celary or even heat it?
Great video! Very insightful :-)
great video!
How did you clean and wash the celery?. Thanks
thank you for sharing😍👍🤗
A tip I learned from an amazing Jewish woman. Wrap your celery in aluminum foil before putting it in the fridge. I've tried it, and it works. I've had celery last a whole week and it's still remarkably crisp.
Ah, Voila! Somebody that strings the celery! Yay!
are you sure you prepare celery the right way ?
The French Cooking Academy
,
French Cooking Academy ‘ for hi
Truly an enlightning video... not only was I taught the wrong order of operations, I was taught the wrong operations. Seriously, how is this not common knowledge? -you're doing a great thing here.
For case uses like fresh vegetable juices will it make a difference if you clean it from fibers or cut the endings (like he did to make it look perfect)?
Yura I started peeling the fibers from my celery just for that reason...to juice them without getting the stringy bits.
I just buy a bunch of celery, cut the bottom off the stalks leaving leaves on, wash it real good, and throw it in a juicer with fresh parsley and cilantro leaves for some fresh delicious juice. Sometimes, to make it sweeter, I'll take the celery juice and a cored apple, and blend them together in a single serving blender. It only takes 5 minutes, not 13.5 minutes
Because you are making juice, this is not for making juice
@@fullmoonsociety7463 I will sometimes take the celery - raw and leaving the stalks, leaves, and strings on - and shove it down my dining companion's throat yelling "EAT! EAT!"
That's my recipe anyway.
How American. 😮
What about inside of the stalk?
Nice vedio
Thank u.
Why is my celery I bought from the store soooo dirty, I’ve been scrubbing I can’t get it out any tips?
I need to buy 4 trays to prepare celery! I am broke!
LOLOLOL... I hope you at least have the chopping board...and a couple of knives. ha
I ordered a home delivery Maccas about a third into this video.....and it arrived before I finished watching it.
13 minutes on how 2 wash & prepare celery?! Someone has a video on how 2 GROW celery that's half the length of this one, & u'd think that would require more detail!
On Wok With Yan, Martin Yan showed how to break a stalk of celery partially in half, then pull the strings out first one side then the other. Takes about 5 seconds and almost all the strings are in your hand. That was a great tv series.
@@gohnk8473 French cooking, spend 60 minutes of peeling , dicing, shaping , using 10 knifes , presentation bla bla and finally eating green salad :-) :-)
@@ShamsherJhonpur You must have eaten really bad french food because that's not french cuisine at all
I can't believe 22 idiots would give this video a thumbs down with no explanation....I find TH-cam audiences to be really annoying sometimes....geez....get a life....I never cleaned celery to this extent before, but I certainly will in the future....thank you Chef Stephane for another GREAT lesson...
It's a fucking THIRTEEN MINUTE video on preparing celery, which is so simple that you could show it in less than one minute. The first time i cooked with celery I did exactly what he does in the video because the "technique" is so obvious. I didn't downvote but this video is unnecessarily long and detailed for such a simple task.
Inappropriate language is unnecessary. It just shows how one is so obviously uneducated. You obviously found something of value in the video if you continued to watch.
Thanks for showing how to remove the fibers! It is easier in breaking the end to remove most of the fibers.
Because they don't understand cooking, I mean, if you would make a braised celery you'd have to clean it really well like in this video, but people are really lazy and just want to eat anything as soon as possible
Cool, thanks man :)
Hi What's wrong with eating the string?
Only the accent kept me watching :-)
So. True.
so glad that his OCD did not come over into his more recent, fantastic videos. it is funny to see this first one. we all start slow. he's become so much more talented these days!!!
What is your chief knife
These are global knives
Why do you remove the strings?
Personally, I find it quicker and more thorough to simply peel off the strings from top to bottom. I use a normal veg peeler.
dougal brown I do too. I bet he'd approve. He doesn't seem to be all that rigid, which is nice.
I had no idea the strings should be removed. Interesting.
If you cut a little higher and put that bottom part in water : it’ll REGROW !!!
once sprouted, do you plant it in the ground?
You are watching too much 5-minutes Crafts video.
Take a stick of celery,rinse well then just eat the damn thing,!
No batons? That is what I need to learn!
Sorry jessica this was the really early videos I should update them sometimes.
nej
The French Cooking Academy
来自中国的人们必须看到这一点。这将是您的纪念课程
Nice to take good care of the vegetable, however, all the fabric inside is always good for you! Well-boiled them down eat the parts, make soup, or another gentle way to break down the hard part! Be creative though.😉🤭🤔
If I have to take off so much of my vegetables what the hell am I doing with it. 🤔
AWFULLY SMALL CELERY BUNCH JUST 4 STALKS N THIS FRENCH COOK MAKES SUCH A BIG DEAL ON HOW 2 CLEAN
dominic piscopo why is it so hard for some people to just leave without commenting instead of making snarky remarks?
Sooooo ssslllllloooooowwwww...
🙄🫢
He made it very laborious and tedious -- we could have seen what to do on ONE stalk, etc. etc.
annoying
Welcome to the French way.
Oh no watching this video after i made it into small pieces better luck next time with it i hate this taste i did it wrong
If you are going to cut them so thin anyway, you could leave the strings for extra flavor. I would only remove the strings if I'm leaving the celery in large pieces.
blah blahblah : or when i cook it i dont remove the strings, i really dont see the point. If i eat raw in a salad thats another story
I agree -- they are NOT annoying except maybe for the lower part of the stalk, and they do provide fiber for your diet -- something we are lacking in many times! It depends on what you are using the stalks for in cooking!
Yes, the strings can be disposed but nothing else!! SO MUCH WASTE!! Merci, ana maria
To slow just got on with it
Looks funny...it seems to me you are playing with the celery
I did not realize a celery cutting takes as much time as reading War and Peace!
Or _In Search of Lost Time_ in this case LOL
Older video, before you figured out light, sound, showing your face, etc. Good video, but you have come quite a long way since.
yeah early days 🙂
This must be the worst video i've ever seen. The only benefit i can see to removing the strings would be for making celery sticks to serve raw with dips, etc. He took all day to teach pretty much nothing, and i'm the jackass that watched the whole thing!
You didn't cook it and you threw away most of it
Very sloooooow
13 minutes to prep the celery lol. Very fastidious.
Gy
When I eat celery I get hemorrhoids !
D Graf thanks for the info 😂
very bad ! Maybe he will be finished next year!
You talk too much😂
jupla....
huh I'm tired to watch this video its so looooooooong process its to looooooong story and then the ending is to eat directly what?
Just fast forward each time. That's what I do.
Slow and boring!
What the hell.
This is an absurd joke.
This is rubbish, the nicest French food is it's peasant cooking. Are you really telling me that poor French people did this crap in the past? Same as classic Italian cooking, the skill is in it's poor roots. People used everything, strings n all. I cook with celery all the time - every week, I can't remember the last time I found a string.
Not really, classique cuisine is the base of all restaurants and hotels service from the 19th century, it's not just about peasant cooking. It's about technique, and it's been that way for a long time and the reason why service in restaurants is so fast and perfect.
@@fullmoonsociety7463 My prep of celery is much faster than this guy, its not about speed, its about faffing about! I can see the beauty of taking something, anything to it's zenith but in this case it's just not necessary.
mose david then don't do it. But it's classic fine food prep. Give it a rest and let the people who are interested see it. Go watch a cat video instead.
you're wasting A LOT!!!