Speaking of onions and garlic...what's one of the best things about shallots besides their flavor? They don't give you bad breath like onions and garlic.
Let's take a closer look at how to select, store, prepare and cook with shallots...
In general, shallots tend to contain more moisture than onions. Therefore, it's always best to steer clear from shallots that show the beginning signs of mold. The shallot should feel dry but not shriveled.
Store shallots like you store onions -- in a cool, dry place with plenty of air circulation. Also, be sure to not store them closely packed due to the threat of spreading mold.
The easiest way to prepare a shallot for cooking is to slice the ends off the shallot (top and tail) and then peel back the skin. Next, pull apart the bulbs and slice them carefully and thinly using a sharp knife. Shallots are typically chopped more finely than an onion, especially when it comes to French cooking.
- Prepare mindfully-- Even though shallots may be similar to an onion, they are definitely not the same. In other words, they are not baby onions. They tend to be sweet so one or two finely chopped shallots are usually all that is needed to flavor recipes.
- Saute slowly -- Although shallots caramelize like onions, they overcook easily. It is important to saute them slowly over low heat or else you risk the chance that you overcook them, resulting in a bitter taste instead of sweet.
- Merry correctly -- Keep in mind that shallots tend to merry well with dishes that call for white wine, cream and butter.