a celery stalk is one long big strip of celery
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It really depends on what type of stock you are making. Vegetable stock is onion, carrot, celery (plus some of the celery leaves), and garlic...(use large chunks of vegetable and not small ones because they are easier to remove). Of course water is an ingredient in all stock. You can also add bay leaves, peppercorns etc. In general though, onion, carrots, celery and meat are used in beef/chicken broths.
If you place a stock of celery into a glass of water it will absorb some of the water and become stiff again because celery is mostly water and when it gets older the water starts to leave the stock and it wilts
sweat off leek, celery with a bit butter. then add the fish bones to the pot and cold water. Bring the stock up to simmer for 30 minutes.
Celery is a noun. A sentence with celery in it is: The celery was mushy. A noun is a person place or thing. Celery is a thing which makes it a noun.
Demi Glace is a stock that has been reduced by 2/3rds. Sauce Espangnole is brown veal stock thickened with a roux, with tomato paste, carrots, celery and onion, reduced by 2/3rds.
One can make turkey stock by heating leftover turkey carcass in a large soup pot or Dutch oven, and then adding carrots, celery, onion, garlic, red pepper or other vegetables to it.
can you substitute celery salt for celery powder? If so what is the ratio.
Lots of pictures of celery via the Related Link.
Court bouillon is a broth typically made with water, vegetables, herbs, and seasonings used for poaching fish, seafood, or vegetables. It helps impart flavor to the ingredients being poached while keeping them moist and tender.
Celery is grown in the ground; the celery sprouts above the soil.