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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