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Old 04-10-2015, 01:17 PM   #11
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I have to say that Delia Smith's recipe 'Braised celery Vinaigrette' is stunning and if that doesn't convert you then nothing will. It is wonderful with poultry particularly and worth a shot Addie.
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Old 04-10-2015, 09:48 PM   #12
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Quote:
Originally Posted by puffin3 View Post
The may help convince some that adding celery to a sauce tends to add a bitter note.
So says Thomas Keller and I concur.
The taste profiles of celery and celery seed are different. It's like saying you don't like cilantro (which I don't) so you won't like coriander (which I do). The fresh herb tastes differently from its dried seeds.

Also, I've made the family spaghetti sauce for 40 years adding celery seed and no one has ever said anything about a bitter note. Most reactions are "do you have more?" No complaints from family and friends about celery anywhere. I'm not worried about Chef Keller's opinion, I have no intention of having him for dinner anytime soon.
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Old 04-10-2015, 09:54 PM   #13
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Originally Posted by menumaker View Post
I have to say that Delia Smith's recipe 'Braised celery Vinaigrette' is stunning and if that doesn't convert you then nothing will...
I checked this recipe online. Delia had me at "pancetta".
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Old 04-11-2015, 01:24 AM   #14
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Too much celery salt? As for the overly salty part, I've removed everything but the sauce and added in some plain yogurt with some success, more so than adding in a raw potato to fix saltyness. Surprisingly, a little plain yogurt added to the sauce muted the saltyness but not the overall flavor (that much).
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