I'm still a newbie or shall i say NOOB in the bloggers world compared to so many of you out there. Started tolearn about BLOG only in June and started my first BLOG on 25/6/05. Hardly 4 months old. Lolz. Thank god, i have more than 23 blogs or else how do i blog about 23/5 meme.
Lets see..... according to my archive it was a blog for
Dips for Fried Item. Fifth line - 8 cloves of SHALLOTS. So, i'll blog about SHALLOT
Often thought to be another variety of onion, but they are actually a species of their own. They grow in clusters, where separate bulbs are attached at the base and by loose skins. The shallot has a tapered shape and a fine-textured, coppery skin, which differentiates it from onions.
Shallots have a mild taste that combines the flavor of a sweet onion with a touch of garlic.
Native to the Mediterranean, shallots are botanically known as Allium ascalonicum. The botanical name derives from Ascalon, a town in South Palestine, where they are thought to have originated. They are members of the same family as garlic and onions but lack the strong sulphuric aroma and irritating fumes.
The shallot is particularly popular in French dishes. Do not confuse shallots with green onions or scallions as they are called in some areas. Early French most likely had to substitute green onions for shallots, hence the confusion.
The shallot looks rather like a small, elongated onion with copper, reddish, or gray skin. Once you peel it, it divides into cloves like garlic, rather than one bulb with concentric layers like an onion. This can be confusing in some recipes as it's hard to determine whether the entire shallot bulb is needed or if the number count refers to the amount of shallot cloves. Once peeled, small shallot bulbs will have two to three individual cloves and large shallots can have up to six cloves. In general, if the recipe calls for one shallot, use all the cloves within that single shallot bulb.
Shallots are generally available year-round, but prime time is from April through August. When selecting shallots, think onions. The shallots should be firm and heavy for their size, not dry and light, and should have no soft spots. Sprouting shallots are an indication of age and should be avoided. The younger (smaller) the shallot, the milder the taste. Large shallots will smell and taste more like their onion and garlic cousins.
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 two 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 three months. However, when thawed, they will have the texture of a lightly sauteed shallot, so don't expect any crunch. This can actually be a time-saver in many recipes.
Shallot cooking tips
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.
• Shallots do not give bad breath like garlic or onions, and are more easily digestible.
• Leeks, onions, and scallions may be substituted for shallots, but expect a stronger onion flavor.
• Refrigeration is not recommended for shallots as cold temperatures tend to encourage sprouting.
• 3 to 4 shallots may be substituted for 1 medium onion.
I dont have that much of knowledge to write up so much. I curi-ed from some website as well.
Like Babe - i dont think i will tag any1 and as she said, u can hear a sigh of relieve from lots of peeps. LOLZ.
Thanx Boo for the tag.