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Shallot Cooking Tips and Measures

Shallots do not give bad breath

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Shallots

© 2009 Peggy Trowbridge Filippone

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.

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