Shallot Cooking Tips and Measures
• Shallots work particularly well in dishes using wine.
• Although shallots carmelize like onions, it is important to saute them gently. Browning over high heat is likely to turn them bitter, much like garlic.
• Roast shallots in their skins until soft. Then peel, puree, and use as a flavoring for soups or sauces.
• Refrigeration is not recommended for shallots as cold temperatures tend to encourage sprouting.
• 3 to 4 shallots may be substituted for 1 medium onion.
Storage
Most cooks buy only as many shallots as they will need for a particular recipe, but if you have an abundance of shallots, store them as you would any allium in a cool, dry, dark place with plenty of air circulation. Knot them in clean pantyhose, hang from the ceiling in a dry garage, cellar or closet, and they can last up to 2 months. Or store in a hanging metal mesh basket. If they sprout, you can still use them. Remove the bitter green sprouts if you don't want a strong onion flavor. Many cooks choose to include the sprouts and use them much like chives.
Shallots may be chopped and frozen up to 3 months. However, when thawed, they will have the texture of a lightly sauteed shallot, so do not expect any crunch. This may actually be a time-saver in many recipes.
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