The easy way to peel French shallots
Photography by Andrew Young, Simon Griffiths and Guy Bailey
In this month's issue
Taste.com.au - September 2012
Eat in, eat out, eat well. Look for the taste liftout on Tuesdays in the Herald Sun, Courier Mail and Daily Telegraph, on Wednesdays in the Adelaide Advertiser, and in Perth’s Sunday Times.
Peeling shallots is easier than you think with these simple steps.
Step 1
To soften the skins, blanch the shallots first - cover them with boiling water and stand for 5 minutes.
Step 2
To peel, use a small sharp knife to trim the base from each shallot then pull back the skin to remove.
Step 3
Once you've removed the skin from the shallots, trim the tops then slice, chop or cook whole.
Source
Taste.com.au - September 2012 , Page 117
Author
Kerrie Ray
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