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This is a collection of kitchen tips from our collection and submitted by readers.
Save celery picecs and leaves.
Don't throw away the parts and trimmings when cleaning celery.
Keep them frozen in a plastic bag for later use in flavoring soups and stock.
But be cautious, celery can be very pundgent so use a small amount.
The equivelant of 1/3 cups diced celery parts and leaves is plenty to season a 3 quart pot of stock.
Leave the pieces as large as possiable so they can be removed later.
Even though they may seem dried out in the freezer, they can still pack a powerful flavor punch.
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More tips to come....
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