If you need celery for a recipe, you probably grab a bunch from the store, and when it's time to cook, you take a stalk or two off of the bunch and chop it. Then the rest lives in the crisper, slowly rotting unless you make a point to use it up. This method—the way chefs do it, and put to video by America's Test Kitchen, is a much better way.
from Lifehacker http://ift.tt/1yBW0pY
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