How to Slice Celery

Video Transcript

"Hi, my name is Brandon Sarkis on behalf of Expert Village. Today I'm going to take a few minutes and show you how to make pot roast. Next up, celery. And you're probably going to be asking me, man why did you get such ugly celery? You can see this celery is a little narly looking on the end. First of all, I can cut that off. That end is no longer narly looking. But you can see there's a couple of nicks in it and it's kind of scratched up over here. Reason why, is because I believe the only time you should use really attractive produce, it's you know, physically attractive is if it's important to the dish. This is going to get cut up so small in the dish, we're talking like little slices, that it's going to cook out and it's going to turn into you know, it's going to turn into a texture and flavor ingredient. Not a primary visual appeal ingredient like the potato or the carrot or the beef. So, it doesn't matter if I use a piece of celery that's got a nick in the back or it's got a dent over here. So what we're going to do is we're going to take our celery and we're going to cut it from top to bottom, just like that. We're going to split the rib, all the way up. Then we're going to flip it around like we did the carrot. Same kind of rule, same rule applies. And then, I'll just cut all these at once just to make things go faster. So we're just going to go with a nice, I go for a nice diagonal cut just to make it look a little bigger, just add a little depth to our dish. But for the most part, woopsie, we're just going to go with something kind of small. The reason being that, like I said, this isn't, this is an aromatic. This is going to be like your onion. This isn't going to be something you're going to seek out in the dish and get a big bite of celery and go Um that's some tasty celery! You know, something like this is fine because as this cooks out along with our onion, it's going to become one of the base flavors of the dish. It's not going to become you know, a primary part of the dish. So with that being said, let's put our celery aside and and I've got some potatoes I've got to cut up next. So, on with the potatoes. "