James Kenji Lopez-Alt
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Knife Skills: How to Shop for, Store, and Chop Shallots
🕑 Added 2024-12-25 23:17:16 +0000 UTCBefore I'd actually tasted shallots, I was always told that they are sweeter and more mild than a regular onion. I don't actually find this to be the case. To my palate they have amore pungent, garlicky aroma than a typical onion. However, we typically use them in small quantities. Think: an accent to a vinaigrette, tossed with roasted vegetables, sautéed with garlic for a pan sauce, or as the base for a risotto.
Like onions and garlic, controlling their pungency is a key part of their preparations. This aroma arises from a unique chemical process. Within intact shallot cells, precursor molecules exist separately. Upon cell rupture during cutting, these precursors combine to form lachrymatory compounds, the volatile sulfur compounds responsible for the characteristic eye-watering effect and sharp flavor. To minimize premature formation of these compounds and thereby accentuate the shallots' more subtle flavors, it's important to shop for, store, and chop them with care.
How to Shop for Shallots
Look for firm, dry bulbs with no signs of sprouting or soft spots. The outer skin should be taut and papery. Avoid shallots with blemishes, bruises, or any indication of mold. A gentle squeeze should reveal a solid structure, free from internal voids that suggest age or improper handling.
How to Store Shallots
Shallots, like most alliums, do best in cool, dark, and well-ventilated environments. If you're going to use them within a week or so, a bowl on the counter will do. Any longer and you should keep them in a dry, dim pantry or a dedicated crisper drawer in the refrigerator.
Avoid storing shallots in plastic bags, which can trap moisture and accelerate spoilage. Instead, opt for a mesh bag, a paper bag, or in an open bowl. Properly stored, shallots can retain their quality for several weeks.
Cutting Shallots
See the video above for demonstrations of how to properly mince and slice shallots. Due to the rapid formation of lachrymators upon cutting, only cut shallots immediately before use. This preserves their delicate flavor and minimizes their pungency.
Comments
Patreonus Rex
I gotta ask- what brand of compost bin is that on your counter? I’ve always wondered and the pink is amazing.
stiv99
I mince my garlic the same way. I find it much easier to control mince size. It is also much easier than having to repeatedly cut through a pile of sliced garlic to mince it up.
Will Clark
Can you do a recipe that uses a really good balsamic? I got a nice bottle for Christmas but no idea what would make great use of it.
Andy Anderson
Thanks. I've always wondered about the double shallot situation. A note on the camera work--love the idea of getting a second camera closeup that is dynamic to the action, but the handheld on closeups is a little shaky. My 11 year old who loves watching your videos with me said it was making him a little seasick! Anyway, thanks again!!
Liz
Which slicing method is better to make crispy shallots? Orbital or pole to pole? Thanks!
etherdog
Wow, with that Patreon enabled smell button I could really tell the difference! Thanks Kenji!
Jon
With the same etymological roots as the word “scallion”
Richard Boehme
Thanks, Kenji! I've always used shallots and onions interchangeably (but I more often have onions on hand). When should you use one vs the other?
Linda B.
Oh, and happy winter holiday.
Linda B.
The "é" in échalotte just means there used to be an "s" there.
