Allotment Gardening Advice Help Chat

Eating and Drinking => Cooking, Storing and Preserving => Topic started by: noshed on December 07, 2009, 16:42

Title: shallots
Post by: noshed on December 07, 2009, 16:42

Aren't they xxxx to peel? I'm still pickling and these are my latest. I seem to be surrounded by a slight haze of vinegar at the moment.

Title: Re: shallots
Post by: mumofstig on December 07, 2009, 16:52

I found that soaking them for a while helps.........I usually soak in brine for a while first anyway....unless you've already done that and they are still a b@gger??

Title: Re: shallots
Post by: madcat on December 07, 2009, 17:03

I pour boiling water over them - by the time they have cooled enough to handle the skins have softened and are easier to manage.

Title: Re: shallots
Post by: noshed on December 07, 2009, 17:14

Good ideas - I must remember for the future.

Title: Re: shallots
Post by: wighty on December 07, 2009, 20:33

Pouring boiling water over them and leaving is standard practice. I made Stifado once at the local pub for a greek evening where the amount of shallots has to equal the amount of meat!Went down a treat but was hard work in the prep area!