What is a Shallot and How to Cook Them

If you're wondering what is a shallot, you might like to have a look straight through a French cookbook. Shallots are a very coarse ingredient in French food where you'll find their mild oniony flavor used in a wide variety of dishes and sauces. Learn a limited bit about shallots with these tips and then give them a try. You'll soon find them nearly as requisite as onions in creating your popular recipes.

What Does a Shallot Look Like?

Top 10 French Door Refrigerators

Shallots do come in a variety of shapes and sizes, but in normal they are smaller than an onion. They might be purplish or rose, as well as white or grey in color. They are shaped similarly to a garlic clove, although larger. Like garlic, you may find them in a head, with any shallots attached together. In general, when a recipe calls for a shallot, they are referring to an personel "clove" of shallot and not an entire head.

Selecting and Storing Shallots

Shallots tend to be moister then onions and therefore more susceptible to mold and rotting. When buying this vegetable, you'll want to look carefully for any starting signs of mold. The shallot should have a dry feel to it, but it authentically shouldn't be shriveled.

You'll want to store your shallots like onions, in a cool dark place. A basket on your pantry shelf should work fine. It is best not to store them intimately packed, as any mold will spread swiftly if they are touching.

Preparing Shallots

Shallots are peeled similarly to an onion. Slice off the ends of the shallot, and then grab a hold of the thin skin and peel it back. In most French cooking the shallots are chopped more finely then an onion.

Cooking with Shallots

Although they are similar to an onion, there are some important differences in how shallots are used in French cooking.

Less is more. One or two shallots finely chopped are usually all that is needed to add a subtle, slightly sweet flavor to recipes. Go slowly. If your recipe calls for cooking the shallots in butter or oil, you should do so on a low temperature. Just like garlic, shallots can over cook easily. You want them to come out soft and slightly caramelized, not crunchy and bitter. Marry it well. Shallots are especially tasty when cooked with white wine, cream and butter. Substitute. Although there's nothing like the real thing, if your recipe calls for shallots and you have none on hand, you can try substituting an equivalent estimate of red onion.

Now that you know what is a shallot, be sure to try them. You should be able to find them at your grocery store, and if not, please do ask for them. You'll be happy to find a breathtaking and easy way to add new flavor to your cooking

What is a Shallot and How to Cook Them

refrigerator sizes best bottom freezer refrigerator