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 s
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 onion
I can't really find shallots and i'm short on time. Are there any close substitutions for shallots?
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 c&eac
Most recipes call for minced shallot in a basic vinegarette. However, whenever I use it, the taste of shallot overpowers everything else in the dressing, leavi
I realise the answer's probably subjective and might vary among individuals but in your experience, have you found cooking with shallots to be less 'gassy' than
Title sums it up, every now and then I'll notice that shallots sometimes take on a pronounced blue (or purple) tinge after cooking. I've noticed it when they're
Curious as to the reasoning behind why the French favor straining out shallots. Specifically I'm wondering if this is a purely textural thing, or if leaving in