Shallot
Shallots are a herbaceous biennial plant native to Asia Minor. It has a very rich and delicate taste, somewhat similar to the taste of garlic. But unlike the latter, it is much easier to digest and does not have a particular effect on the freshness of breath.
The ratio of BJU in the product
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Appearance
The shallots are oblong and small in size. The husk is grayish or reddish. Unlike traditional onions, shallots are serrated rather than concentric. If you peel the onion, it will break into several cloves (usually 2-3). In recipes, it is usually the number of cloves that is indicated, not the bulbs.
Useful properties and calorie content
Shallots contain a large amount of flavonols, which have powerful antioxidant properties and protect the human body from the development of cancer. In addition, it contains 2.5% protein, 0.1% fat and 16.8% carbohydrates, as well as various vitamins and minerals. The calorie content of 100.0 g of shallots is 72 kcal. In folk medicine, it is used as an anti-inflammatory agent.
How to choose the right shallots?
Nowadays, you can buy shallots in supermarkets at any time of the year. But the most delicious is the shallots bought during the summer months. When buying shallots, opt for small, but heavy and strong onions. They should be dry and firm enough. You should not buy bulbs that have already sprouted. they are already old and their taste is more pungent.
How to store shallots properly?
Try to buy shallots in small quantities, just as much as you need to prepare the dish. If you bought more, store it in a dark, dry place with good air circulation. It is convenient to store shallots by folding it into clean nylon tights or stockings and hanging it from the ceiling of a cellar, pantry or any other utility room. With this method, the shallot perfectly retains all its qualities for six months. You can also store shallots by placing them in a wire basket.
Do not store shallots in the refrigerator because at low temperatures, the bulbs quickly begin to germinate and their delicate taste deteriorates. The chopped shallots left over from cooking can be frozen and stored in the freezer for up to three months. After defrosting, it retains its flavor, but loses its crisp texture, making it look like stewed onions.
If you notice that the bulbs have begun to sprout, then they should be used as soon as possible for cooking. The green feathers should be cut off. But don't rush to throw them away! They will perfectly replace the feathers of regular onions.
How to cook shallots
This type of onion is perfect for various dishes, to which white or red wine is added during the preparation process, as well as for caramelization. Perhaps this is why shallots are so popular among chefs and are used in many recipes.
Heat treatment of shallots should be done very carefully and carefully. When deep fried, its taste becomes unpleasantly bitter, exactly the same as that of garlic. Correctly stewed shallots are a great addition to duck, fish, veal, and beef. It also goes well with vegetables - beets, potatoes, white beans, lentils.
Shallots go well with various spices, but best with tarragon, chervil and thyme. In Thai and Indonesian cuisines, sauces are prepared from it, which are served with meat and vegetable dishes. In Malaysia, shallots are also used for cooking in a wok.
Many chefs advise baking these onions whole in the oven until the onions are tender. After that, they are peeled and pounded in a mortar. The resulting puree is added to taste to sauces and soups.
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