It seems that in more advanced cookbooks and when watching professional chefs that shallots are used extensively. They seem to be used in the places where onions are in cookbooks which are aimed at ...
I recently ran into an Australian recipe for coq au vin that called for "spring onions", which (in Australia) refers unambiguously to what the French call cébette: Oddly, the recipe calls for 800g ...
I can't really find shallots and i'm short on time. Are there any close substitutions for shallots?
I have a bunch of shallots with the greens (stems) on them, and I was wondering if anyone has experience with them. How are they used? Throw them in with the shallot bulbs? Use them like green onions ...