How to Chop Shallots

Viewing videos requires the latest version of Adobe's Flash Player.
Get the latest Flash player.

Showing 1-5

Part of the video series: Tips for Cutting Vegetables

Introduction to Chopping Vegetab...

Summary of Chopping Vegetables

Add to My Playlist What is a playlist?

Summary: Learn how to prepare and chop shallots with expert tips on cutting vegetables in this free how-to video on cutting vegetables.

Views: 826 | Tags: vegetables, cut, service, food, cooking, veggies, chopping

Get the latest Flash player.

Email Video Add to Favorites

About the Expert

Anne Apra Anne Apra has been handed down Italian Recipes from her Mother, Grandmother, and aunts. She has an intense passion for cooking, especially Italian cuisine. An... read more

Hide Comments

Conversations About This Video

Comments
(0 comments)
Questions & Answers
(0 questions) (0 answers)

Be the first to comment on this video.

Have a question about this video topic? Ask our community members and let them share their knowledge with you!

Ask A Question

You must sign in to perform that task.

Log In Now!
Don't have an account? Click here to sign up for FREE!

Sign Up Now!
Already have an account? Click here to sign in.

Email Address:

Password:

Confirm Password:

Screen Name:

I would like to receive the Expert Village Video of the Day

Date of Birth:

Gender: Male Female

Country:

Zip/Postal Code:

Enter the letters you see below

What's This?

I agree to the terms of use and privacy policy.

Video Transcript

How to Chop Shallots

Another delicious bulb are shallots. They're in the onion family and they're in the garlic family. They're very similar to garlic in that they are wrapped in the same kind of a fashion. I break them open. I use a nice sharp knife and I get rid of the bottoms. And I peel them with a paring knife. There are so many layers to shallots, that if you take off a little extra with your knife , it's really not going to be the end of the world. Because sometimes the skin right underneath the husk is a little bit bruised. This one however, is in immaculate and beautiful shape. So I'm going to show you a quick tip, very similar to cutting garlic. The flavor is a cross between an onion and garlic. It's very delicate. I really love using them for sauces and salad dressings and when I make say my red wine reduction sauces, they're fantastic. So similarly, you're going to cut your shallot in half and I like to give it a couple of more little more consistent power cuts. And move them over on their side and use my sharp chef's knife and give them what they call a mince. I also like to bring out my other favorite knife, the mezzaluna and just make them a little more finer. Because like garlic, you don't want a great big bite in your mouth. You want to just have the flavor of it. It's wonderful to saute these down, too. Because it really brings out the delicate flavor of the scallion, excuse me, of the shallot without the big bite in your mouth. There you go. Delicate, fragrant shallots.