Difference between revisions of "Shallots"

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|description=The shallot is a relative of the onion, and tastes a bit like an onion but has a sweeter, milder flavour.
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[[Image:Echalion shallots.jpg|300px|thumb|right|Shallots]]
 
[[Image:Echalion shallots.jpg|300px|thumb|right|Shallots]]
 
The shallot is a relative of the [[Onions|onion]], and tastes a bit like an [[Onions|onion]] but has a sweeter, milder flavour. They are more expensive than onions and can be stored for at least 6 months.
 
The shallot is a relative of the [[Onions|onion]], and tastes a bit like an [[Onions|onion]] but has a sweeter, milder flavour. They are more expensive than onions and can be stored for at least 6 months.
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Top Michelin-starred chef Tom Aikens, chef/patron of Restaurant Tom Aikens in London explains: ''“Echalion, also known as Banana Shallot, are easier to peel than a traditional shallot. Echalion is the result of a subtle mixture of the intrinsic qualities of the onion and the shallot. From each one, the Echalion has retained only best qualities. These large, oval bulbs have amber-coloured skin that can be peeled back to reveal juicy, white meat that combines the ease of an onion with the sweet, subtle flavour of a shallot."''
 
Top Michelin-starred chef Tom Aikens, chef/patron of Restaurant Tom Aikens in London explains: ''“Echalion, also known as Banana Shallot, are easier to peel than a traditional shallot. Echalion is the result of a subtle mixture of the intrinsic qualities of the onion and the shallot. From each one, the Echalion has retained only best qualities. These large, oval bulbs have amber-coloured skin that can be peeled back to reveal juicy, white meat that combines the ease of an onion with the sweet, subtle flavour of a shallot."''
 
===Easy ways to peel shallots===
 
===Easy ways to peel shallots===
[[Image:How to peel shallots 2.jpg|300px|thumb|right|Cut the root end off and blanche in boiling water for 3 minutes]]
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[[Image:How to peel shallots 2.jpg|300px|thumb|right|Cut the root end off and [[blanch]] in boiling water for 3 minutes]]
 
[[Image:How to peel shallots 3.jpg|300px|thumb|right|Grip firmly from the 'leaf-end' and squeeze the shallot out of its skin - holding with a cloth helps]]
 
[[Image:How to peel shallots 3.jpg|300px|thumb|right|Grip firmly from the 'leaf-end' and squeeze the shallot out of its skin - holding with a cloth helps]]
 
Shallots are a fiddle to peel and because they are so small to start with, there tends to be a relatively large amount of waste when preparing them.  The easy way is to [[blanch]] in [[boiling]] water for a 2 or 3 minutes first, cut the root off, grip firmly from the 'leaf-end' and squeeze the shallot out of its skin.
 
Shallots are a fiddle to peel and because they are so small to start with, there tends to be a relatively large amount of waste when preparing them.  The easy way is to [[blanch]] in [[boiling]] water for a 2 or 3 minutes first, cut the root off, grip firmly from the 'leaf-end' and squeeze the shallot out of its skin.
  
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Revision as of 08:41, 15 April 2015


Shallots

The shallot is a relative of the onion, and tastes a bit like an onion but has a sweeter, milder flavour. They are more expensive than onions and can be stored for at least 6 months.

Unlike onions where each plant normally forms a single bulb, shallots form clusters of offsets, rather in the manner of garlic.

Shallots are extensively cultivated and much used in cookery, in addition to being pickled. Finely sliced deep-fried shallots are used as a condiment in Asian cuisine. Shallots tend to be considerably more expensive than onions, especially in the United States.

Echalion shallots

Echalion shallots

Echalion shallots or Banana shallots are a cross between a shallot and an onion. They are larger than a normal shallot, being larger in girth and also longer.

Top Michelin-starred chef Tom Aikens, chef/patron of Restaurant Tom Aikens in London explains: “Echalion, also known as Banana Shallot, are easier to peel than a traditional shallot. Echalion is the result of a subtle mixture of the intrinsic qualities of the onion and the shallot. From each one, the Echalion has retained only best qualities. These large, oval bulbs have amber-coloured skin that can be peeled back to reveal juicy, white meat that combines the ease of an onion with the sweet, subtle flavour of a shallot."

Easy ways to peel shallots

Cut the root end off and blanch in boiling water for 3 minutes
Grip firmly from the 'leaf-end' and squeeze the shallot out of its skin - holding with a cloth helps

Shallots are a fiddle to peel and because they are so small to start with, there tends to be a relatively large amount of waste when preparing them. The easy way is to blanch in boiling water for a 2 or 3 minutes first, cut the root off, grip firmly from the 'leaf-end' and squeeze the shallot out of its skin.


Find recipes that contain 'Shallots'

#shallots #onions #blanch #boiling #vegetables
https://www.cookipedia.co.uk/recipes_wiki/Shallots