Shallot Cooking Tips and Measures
• Shallots work particularly well in dishes using wine.• Although shallots carmelize like onions, it is important to saute them gently. Browning over high heat is likely to turn them bitter, much like garlic.
• Roast shallots in their skins until soft. Then peel, puree, and use as a flavoring for soups or sauces.
• Shallots do not give bad breath like garlic or onions, and are more easily digestible.
• Leeks, onions, and scallions may be substituted for shallots, but expect a stronger onion flavor.
• Refrigeration is not recommended for shallots as cold temperatures tend to encourage sprouting.
• 3 to 4 shallots may be substituted for 1 medium onion.
• 1/4 pound fresh scallions = about 5 medium
• 1/4 pound fresh scallions = 1 cup coarsely chopped
• 1/4 pound fresh scallions = 1/2 cup minced
• 6 medium shallot cloves = 1/4 cup finely minced shallots
More About Shallots and Shallot Recipes:
• What are shallots? FAQ• Shallot Cooking Tips and Measures
• Shallots Selection and Storage
• Shallots History
• Shallot Recipes
Shallots Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.
