SC - Indian Grain-found in the Medici Archives

[david friedman]

>I am unsure whether or not I will be able to get shallot's in my area, and
>if the price will mortify me, just in case, what is a good substitute?
>
>A shallot is like what sort of onion kind of thing?  Like those green onion
>you get in bunches of two or three for $1.29?  More like a leek?
>
>I have never cooked with shallots.
>
>	Angeline

Most of the shallots i've used are about the size of a couple garlic 
cloves put together, covered with reddish papery skin like a large 
cooking onion, are very very flavorful, but are not sharp like big 
onions, and have nowhere near as much moisture.

So, where you might have to cook a chopped up big onion quite a while 
to get the moisture out and get it dark golden, shallots cook fairly 
quickly. Because they contain less moisture, not only do they cook 
faster, they add mellow onion flavor with less volume - that is if 
you needed, say, 3/4 cup of chopped big cooking onion, you'd need a 
far smaller quantity, i'm guessing here, say around 1/3 cup chopped 
shallots.

Anyone who has used shallots recently, please correct me if i'm 
giving incorrect info (i just know you will :-) I haven't used any 
for a few years.

Anahita

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