If you're wondering what is a
shallot, you might like to have a look through a French
cookbook. Shallots are a very common ingredient in French food
where you'll find their mild oniony flavor used in a wide
variety of dishes and sauces. Learn a little bit about shallots
with these tips and then give them a try. You'll soon find them
nearly as indispensable as onions in creating your favorite
recipes.What Does a
Shallot Look Like?
Shallots do come in a variety
of shapes and sizes, but in general 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 several
shallots attached together. In general, when a recipe calls for
a shallot, they are referring to an individual "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 beginning signs of mold. The shallot should have a dry feel
to it, but it certainly 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
closely packed, as any mold will spread quickly 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 amount 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 wonderful and easy way to add new flavor to
your cooking
