16
votes
Chopping shallots super fine
Use a grater
If you use a box grater (or a microplane style grater), you can peel and grate your shallots very easily. By holding the root end, you can grate the entire shallot pretty easily and ...
- 9,092
6
votes
Chopping shallots super fine
You can certainly do it with salt and the side of a knife, but you would have to chop rather finely first. So, maybe not worth it. Alternately, you can use a mortar, but again, this requires initial ...
- 78k
5
votes
How to keep shallots from overpowering vinegarettes
I always rinsed onions and shallots, to remove the compounds released when slicing through the cell walls. Since reading the following article in Cook's Illustrated March 2011 edition, I prefer its ...
- 2,781
5
votes
Chopping shallots super fine
I use a cheap mini food processor for small tasks such as this - ones where my full-size gear would just be too big & I'd either lose most of it round the edges or it would just go underneath the ...
- 29.9k
4
votes
Accepted
What is the functional purpose of straining out shallots from a Beurre Rouge (Red Butter Sauce)?
It's a texture thing. Most classic French sauces are strained for texture and appearance reasons. Also, some versions of beurre rouge have more than just shallots in them, making it more necessary ...
- 65.6k
3
votes
Accepted
Why do my shallots keep turning blue?
Vegetables with a naturally blueish-red color - red cabbage, beets, red onions, shallots, blueberries, red grapes (wine too) - usually have that color due to anthocyanin content.
Anthocyanin behaves ...
- 15.3k
3
votes
Chopping shallots super fine
Chopping things finely is one of the several things that a food processor does reasonably well. Stop before it's paste, or don't, as you find works better. If paste works for you, a blender could also ...
- 19.7k
2
votes
How to keep shallots from overpowering vinegarettes
There should definitely be an amount small enough to suit you. The tricky bit is that if you don't get it evenly distributed, you'll still have bites where you get a piece of shallot and it's too much....
- 58.6k
2
votes
Spring onion (green onion/scallion) in coq au vin?
The intent could be to indeed use just the "not whole lot left" - the white part and 4cm of the stem, and discard (or use otherwise) the rest. Using just this part is also common in building the ...
- 15.3k
1
vote
Why shallots over onions?
A few very trivial but valid reasons: They are easier to dice very finely, they cook much quicker (especially when finely diced :) ), and they are small so you don't have to concern yourself with how ...
- 15.3k
1
vote
Are shallots less gas-producing than yellow onion?
This is pretty subjective but I find shallots are right up there with onions (particularly red onions). Of course, not all shallots are created equal, e.g. banana shallots tend to be stronger in both ...
- 496
Only top scored, non community-wiki answers of a minimum length are eligible