I work in a produce department and every time I restock the shallots I just think about the tweet I saw once that said "I love that gay little onion, the shallot" and thus, in my mind, a shallot is just a little onion.
When I was a young kid in school when I got lines such as: I will not throw scissors in class. x30 I'd always start with 30 "I"'s down the page , then 30 "will"'s. I also did this with other thing such as finely chopping onions, I always thought that this was a weird thing to do. Thanks Kenji for the reassurance that I'm doing the right thing. Have a great next year.
I love shallots. Its delicate flavor is great and diverse because you can use it in so many ways. It also helps to have a sharp knife 🔪. Thank you for your tips.
I feel like Kenji is reading my mind. I'm making bearnaise sauce tomorrow for NYE dinner (using Kenji's recipe on Serious Eats, which includes shallots). And then this video pops up, nice timing!
Shallots were considered their own species of allium until 2010 (Allium ascalonicum) but has since been reclassified as a cultivar group of the onion (Allium cepa)
After watching me chop vegetables, my new boyfriend said that he would be happy to chop any vegetables that I needed in the future. So I guess this is the year that I’m gonna have to learn how to chop vegetables just to save my pride. At least he liked my gravy!
Kenji is good enough that I will watch a video like this - "cutting a shallot" - and actually still learn something. "Ehh shallot" is also a good bonus
Thought I was coming to a technique video but ended up in a science class! Brilliant! I wish my science classes growing up were all like this! Thank you as always.
If you measure the change of the angle of the sun based on shadows in the background, it calculates to about 8 minutes and 32 seconds between edits. So sure...10 minutes...
I want to say Ethan Chlebowski looked into the "pungency" of onions at some point, and found something that confirmed your intuition that shallots are more pungent. It might be the "Can you actually taste a difference between Onions?" video. If I remember correctly, he found some kind of data quantifying volatile sulfur compounds, which were most present in shallots, slightly less present in red onions, and then significantly less in white, yellow and sweet varieties which were all about interchangeable. Also there was something like shallots have like double the concentration of sugar than onions, so they're both sweeter and more sulfurous than onions to start with, seemingly because they have less water content.
Slicing shallots or onions longitudinally vs. orbitally affects more than pungency; it affects whether the slices will survive intact or dissolve during long braises.
So interesting about how the direction you cut affects the percentage of cells that are ruptured and therefore the potency. Cooking is both an art and a science, right?
I appreciate how you ducked out of sight after making your "eh shallots" pun so we couldn't see your impish grin of self-satisfaction of a well-delivered pun.
Hi Kenji.. whats the point of demonstrating the references between cuts.. since i assume it doesn't have a noticeable impact on taste after cooking.. is it only for row applications?. Thanks 🌹
I followed you video on how to break down a chicken yesterday, and it was very helpful. I usually just buy thighs or leg quarters, so it's nice to have some breasts for a change. I'll probably make some chicken marsala. Thanks for the great tutorials. I'm looking forward to more boning in my house ;)
Does the pole-to-pole slice result in a more pungent bite later on? Eg if I leave them in the fridge for a couple of nights or I pickle them, I'm guessing that they'll have more bite (once consumed) than a ring slice since those released compounds will have degraded?
@@aufbau8 this is what I am left wondering, how does the difference in the pungency or how intact the cell structure is work out when cooked or pickled? Are there any noticeable differences? Do the long slices come out more sweet?
I think the factory mindset actually slows us down. Have your bowl there, and rather than do all of one task, then the other, then wipe the pieces off of the knife to then pick them up with the knife, why not cut wipe the pieces in to the bowl as they stick? I'd love to see a side by side comparison time wise. It reminds me of the envelope test where doing one at a time feels slower but is actually noticeably faster.
@surfingonmars8979 nah it's just that his POV style videos are way better. They are what makes him unique on the platform. If I wanted fancy camera angles I can go to watch the dozens of other channels that use that style. There are just certain things that you can glean from a first person perspective that you don't get in third person, and when it comes to knife technique that goes doubly so.
It’s a shame that you have to be SO careful with what you say, when making a video. I mean if you call a shallot, an onion, someone will likely call you out. 😢 Keep up your good work, always enjoyed here. “Eh.. shallot”. I’m gonna steal that.
FYI RUclips's auto-translated subtitles are only translating the original working title and not updating it when it's changed For example for me it's titled "241225 habilidades com faca de chalota" ("241225 shalott knife skills" I think) The translated sentence also doesn't make sense, but that's with YT/Google
Re: describing shallot slices. The words you could use are "lateral" and "longitudinal" slices. Also, it's funny to me that I essentially came to this method on my own, since this is basically the same technique one would use to slice/dice onions.
Dude's intensity towards the most subtle details is fantastic.
I work in a produce department and every time I restock the shallots I just think about the tweet I saw once that said "I love that gay little onion, the shallot" and thus, in my mind, a shallot is just a little onion.
"gay little onion" LOL
That reminds me of my girlfriend calling a lime "the party lemon"
@@lithium191I’m gonna start calling them that 😂😂😂
I can’t 😂 I need this on a shirt NOW
I heard that on a short, and it stayed with me. And I freaking love my gay onions, so don't @ me!
I can tell Kenji was pleased with himself after that “ehhh shallot” line, great dad joke 😂
"Orbitally" vs "Pole-to-Pole" are such great descriptions for the topology. ty! (100% stealing it lol)
has he been to an alternate dimension to bring us cooking skills beyond human comprehension again?
it depends, does slicing a shallot good count as cooking skills beyond human comprehension?
😂😂😂
@@nuggyfresh6430well not good
I love learning from your videos, but your humor always catches me off guard! I laughed so hard at "eh, shallot."!
When I was a young kid in school when I got lines such as: I will not throw scissors in class. x30
I'd always start with 30 "I"'s down the page , then 30 "will"'s. I also did this with other thing such as finely chopping onions, I always thought that this was a weird thing to do.
Thanks Kenji for the reassurance that I'm doing the right thing.
Have a great next year.
Another excellent demo. Information that can be found elsewhere but Kenji does it better as usual.
I love shallots. Its delicate flavor is great and diverse because you can use it in so many ways. It also helps to have a sharp knife 🔪. Thank you for your tips.
I'm just here to exalt in his amazing chopping skills
Timely! Mincing some shallots later for a duxelle in a beef wellington - First time, so wish me luck! Happy New Year 🎊
I feel like Kenji is reading my mind. I'm making bearnaise sauce tomorrow for NYE dinner (using Kenji's recipe on Serious Eats, which includes shallots). And then this video pops up, nice timing!
i love the two in one shallots, the plank is so satisfying 😌
I like shallot half rings. Make them a little crispy and throw an egg on top. Yum
This was timely! Sliced shallots went into my black eyed peas to add a bit of oooomph . They worked well.
Shallots were considered their own species of allium until 2010 (Allium ascalonicum) but has since been reclassified as a cultivar group of the onion (Allium cepa)
I salute you my fine sir for this bit of trivia
What a gorgeous brunoise! I also appreciate that your apron color matches the color of your bench top compost bin. 🧡💛
Nice pronunciation of "échalotte", Kenji!
Greetings from France
After watching me chop vegetables, my new boyfriend said that he would be happy to chop any vegetables that I needed in the future. So I guess this is the year that I’m gonna have to learn how to chop vegetables just to save my pride. At least he liked my gravy!
@@melsky might be easier to replace the boyfriend 😄
I say...let him do your chopping.
😂😂😂
A shallot in French... "eh shalleut" HAHAHHAHAHAH
made my day I think
I just watched a man chop shallots for 10 minutes and enjoyed every second of it.
3:39. Total efficiency. Waste not want not.
Perfect example of resource utilisation.
loved the eschalot pun
Can you make a video on cutting tips? I find cutting tiny things tricky especially near the end as pieces tend to move/fall over
This is that video
Be sure to have a very sharp knife. Try a few different knives to see which is most comfortable for your fine chopping
I love shallots. They are the most gracious of vegetables.
Kenji is good enough that I will watch a video like this - "cutting a shallot" - and actually still learn something. "Ehh shallot" is also a good bonus
Thought I was coming to a technique video but ended up in a science class! Brilliant! I wish my science classes growing up were all like this! Thank you as always.
If you measure the change of the angle of the sun based on shadows in the background, it calculates to about 8 minutes and 32 seconds between edits. So sure...10 minutes...
I love shallots! Onions are almost always too much for a tomato pasta sauce for a single person, 2 shallots are perfect
i’ve never thought of using the edges near the root!! game changer!
@@dAfoodie101 agree!! Seems so basic but totally helps
Oh, Shallot...my favorite of all the alliums. I have plans for you tomorrow.
Always interesting! Thanks and Happy New Year!
Apropos of nothing, but the lighting in your kitchen is just lovely.
Serious question: Isn't there a risk that paint flakes from your nails get into the food? Are commis chefs generallly allowed to wear nail pollish?
Love it! That was great, thanks Kenji 👏🏼👏🏼👏🏼
I want to say Ethan Chlebowski looked into the "pungency" of onions at some point, and found something that confirmed your intuition that shallots are more pungent. It might be the "Can you actually taste a difference between Onions?" video. If I remember correctly, he found some kind of data quantifying volatile sulfur compounds, which were most present in shallots, slightly less present in red onions, and then significantly less in white, yellow and sweet varieties which were all about interchangeable. Also there was something like shallots have like double the concentration of sugar than onions, so they're both sweeter and more sulfurous than onions to start with, seemingly because they have less water content.
Slicing shallots or onions longitudinally vs. orbitally affects more than pungency; it affects whether the slices will survive intact or dissolve during long braises.
So interesting about how the direction you cut affects the percentage of cells that are ruptured and therefore the potency. Cooking is both an art and a science, right?
At 9:44, did Kenji just pull an Alec from technology connections ? 😂
Omg this is so much easier thanhow I have done it before lol. Thanks Kenji!
I was cutting shallots when this video posted.
I love the translation "Eh-shallot" LOL
First! Shallots are superior for myself, but they're so hard to find fresh in my grocery store.
Fantastic, love me some shallots.
I've watched this video 67 times and I'm no closer to improving my croissant laminations😊
I don't any of those. Do you think I can substitute the knife with a spoon?
@@GeoffShouldWin incredibly underrated comment
I appreciate how you ducked out of sight after making your "eh shallots" pun so we couldn't see your impish grin of self-satisfaction of a well-delivered pun.
Leftover shallots/ginger/scallions/garlic into some hot oil to make a sauce for….everything!
I've watched so many of your videos that nothing was new to me here. Still watched it 🙏
Does the length of the cells in alignment with the poles also apply to garlic cloves? Seems like it would.
I don't understand what the point of the "plank" was for the double bulb... Seems like that could have just been cut together? What am i missing?
Little things worse than those two part shallots 😭
Hi Kenji.. whats the point of demonstrating the references between cuts.. since i assume it doesn't have a noticeable impact on taste after cooking.. is it only for row applications?.
Thanks 🌹
BRING BACK THE POV PLEASEEEE
I followed you video on how to break down a chicken yesterday, and it was very helpful. I usually just buy thighs or leg quarters, so it's nice to have some breasts for a change. I'll probably make some chicken marsala. Thanks for the great tutorials. I'm looking forward to more boning in my house ;)
Does the pole-to-pole slice result in a more pungent bite later on? Eg if I leave them in the fridge for a couple of nights or I pickle them, I'm guessing that they'll have more bite (once consumed) than a ring slice since those released compounds will have degraded?
@@aufbau8 this is what I am left wondering, how does the difference in the pungency or how intact the cell structure is work out when cooked or pickled? Are there any noticeable differences? Do the long slices come out more sweet?
10:00 the real nerds will tell you howuch time passed based on the shadows cast from the sun
So I confuse myself sometimes wondering if in a recipe calling for a shallot, is it the whole thing or is each cluster a shallot?
Same here. I was hoping he would address that.
What brand of knife is that? That handle is very appealing to me.
Couldn’t get a great view, but I think it’s a standard(classic) santuko by Shun
I think the factory mindset actually slows us down. Have your bowl there, and rather than do all of one task, then the other, then wipe the pieces off of the knife to then pick them up with the knife, why not cut wipe the pieces in to the bowl as they stick? I'd love to see a side by side comparison time wise. It reminds me of the envelope test where doing one at a time feels slower but is actually noticeably faster.
What did the greengrocer say when he'd sold his last onion?
"That's shallot."
Just noticed THE APRON!!!!!!!!!!!
"I think I've said everything I want to say about shallots"
I seriously doubt it
This is exactly the type of video that your POV version would have been better.
@@JonathanKayne Everybody’s a critic!
@surfingonmars8979 nah it's just that his POV style videos are way better. They are what makes him unique on the platform. If I wanted fancy camera angles I can go to watch the dozens of other channels that use that style.
There are just certain things that you can glean from a first person perspective that you don't get in third person, and when it comes to knife technique that goes doubly so.
@ I agree. Was just giving you grief. I was a tv writer/producer, so I know a little bit about camera angles, and I actually concur.
@@JonathanKayne I do miss his POV videos too, but there are many more things making kenji's videos unique
Pole to pole vx equatorially; should do a double blind study
with kniff
I didn't think I would miss the snap at the 10-minute edit, but I did. It felt too sudden without the snap of the finger. 😆😆
Ken, do you sharpen your knives yourself?
Is no one gonna mention the smszing nails here❔
Kenji is what a real man looks like. 😊
ya love to see it ✨
It's mentioned on every video lol. He's a good dad.
Handleheld camera was too shaky! Otherwise great video as always.
we need eh, shallot on a shirt lmao
So if a recipe calls for two shallots, do you only need to buy one bulb? I never know what to do lol
I struggle with that too. If the bulb is “twinned” and larger than the others in the bin, I buy just one. Otherwise two.
It’s a shame that you have to be SO careful with what you say, when making a video.
I mean if you call a shallot, an onion, someone will likely call you out. 😢
Keep up your good work, always enjoyed here.
“Eh.. shallot”. I’m gonna steal that.
FYI RUclips's auto-translated subtitles are only translating the original working title and not updating it when it's changed
For example for me it's titled "241225 habilidades com faca de chalota" ("241225 shalott knife skills" I think)
The translated sentence also doesn't make sense, but that's with YT/Google
whoa! Ozempic Kenji threw me for a loop!
Love cooking with shallots.
more pungent is an understatement - jesus I have cried my tits off melting shallots into beurre blancs when I am trying to make them a little darker
The guy looks 10 years younger.
4:00
Painted fingernails are like so confusing. Sounds stupid and it might be but holy moly that drives me nuts
Re: describing shallot slices. The words you could use are "lateral" and "longitudinal" slices.
Also, it's funny to me that I essentially came to this method on my own, since this is basically the same technique one would use to slice/dice onions.
eh good.
Couldn't you have just demonstrated on one have for each technique less waste
Shallots are Onions with a College Education!!
Shell lots.
That nail polish, though 🥴
SHAL-LOTTTTSSSSSS is the pronunciation.
@@pavelow235 He said so
Those nails look very disturbing.
Ditch shallots! Use onion. "But shallots have milder onion flavor". Use less onion… Less onion = less onion flavor. So obvious.
FIRST!
🍪
Nails? Yikes. No thanks.
dam is the nail polish distracting.
Address the ozempic allegations
everyone rejoice, it's kenji day 🤌🏻