Crispy Shallots (Why is No One Salting Them Ahead?)
HTML-код
- Опубликовано: 22 авг 2024
- Crispy Shallots
Why is No One Salting Them Ahead?
Mandoline (this one is cheaper than the one I use in the video and works just fine):
amzn.to/2wz2PSQ
Cut Resistant Glove amzn.to/2ImD4HU
160 g sliced shallots
2 tsp Diamond Crystal Kosher Salt (use 1 tsp for other salt types)
about 1.5 cups (325g) neutral oil, like canola or grapeseed
Put shallots into a bowl, sprinkle with salt, toss, let sit for 1 hour.
Dry shallots on paper towels.
Combine oil and shallots in a pot and set over medium-low heat. Bring to a simmer and cook stirring occasionally for 15 min. If you see any browning, lower the heat.
Turn up the heat to medium-high and cook stirring often until almost as brown as you want them to be. Pour through a fine mesh sieve set over a heat proof bowl and spread on a paper towel. Cool completely and store in an airtight container at room temperature.
Support my channel
/ helenrennie
My cooking classes in the Boston area:
www.helenrennie...
FACEBOOK: / helenskitchencooking
TWITTER: / helenrennie1
INSTAGRAM: / helen.rennie
Yum! These are going immediately on top of my chocolate cake!
10 thumbs up Unholy Alliance ~!
😂🤣
"This is cake, not a sidewalk in winter..." :D XD
"Not a sidewalk on winter"..... just killed me
My vietnamese landlady gives me this from time to time, its really good. Shes 70 yrs olds and she saids she sometimes use small red onions if she cannot find shallots and does it everytime there is a sale. I cannot taste the difference. The only thing different that she does is she doesnt pat it dry before frying but she air it out in the sun for a few hours.
"Trust me on this one" ? I think I would trust you on ANYthing in the kitchen. Just found you a couple weeks ago.. love your videos! The caramelized onions lesson was nothing short of youtube food-porn! (and I mean that in the most respectful way possible. ) Your down-to-earth approach and logical explanations ring true to my ears. You cut through a lot of the hoity toity Internet food snobbery and give your personal experiences and truths that comes from years of training and dedication. Thank you for doing what you do. Please keep doing it!
Sincerely,
Your newest big fan.
ruclips.net/video/jVsiv0anJbg/видео.html
Completely agree. You summarised Helen perfectly... :)
apart from south east Asian cooking, crispy shallots are also used in Indian cooking, they are called onion burrista and are one of the most important flavour profiles in dishes like biryanis, and their paste is used in Lucknow style kebabs
ruclips.net/video/jVsiv0anJbg/видео.html
Don't forget American Thanksgiving green bean casserole? Makes all the difference.
Also used on traditional Scandinavian open-faced sandwiches.
Seems like it's just a universally good thing, invented in lots of different places all over the world.
Hello Helen, just wanted to say as a pro cook of 25 years ,your videos are so well made so informative and a simply a pleasure to watch. Crispy shallots , I learned the exact same technique you just showed from a thai cook I had the pleasure of working with in london. We used to salt them before as well. Delicious and almost everyone loves them. Lets just hope they dont find their way on to some chocolate cake or some other silly trend!!!!!!!! Keep on cooking!!!!!
ruclips.net/video/jVsiv0anJbg/видео.html
Had some shallots left in the cupboard - followed your instructions to a T, and they came out wonderfully! I now have a new addition to my burger ingredient arsenal- perfect with bacon and green Chile hamburgers!
I made them! I bought a little box of 6 large shallots and was going to freeze or dry the, but decided to do this instead. They are wonderful! I had some on top of my garlicky, buttery seared steak, and put some on top of my salad. Glad I gave them a try!!! Thanks for sharing.
I'm late to the party here, but I'm seconding what you've heard about brining fries before deep frying. The best I've ever made and had both were parboiled with salt and baking soda to help dehydrate the outside slightly, then agitated to provide a fluffier outer layer. Serves to make an absolutely delightful fry - and works just as well for roasting.
I could listen to Helen talk about food all day.
I’m making these for sure.
ruclips.net/video/jVsiv0anJbg/видео.html
Helen, thank you for the guidance on crispy shallots. My first try they went from beautiful golden to black in seconds.
Second try went well and everyone loved them on top of my spetzlae. .
Crispy shallots are also really traditional in Taiwanese cooking. We add it to our soy sauce braised pork belly dish - super Taiwanese flavor as well.
im indonesian. i think crispy shallots are all asians traditional seasons (?)
I've never agreed with you more than on salted cakes. It needs to stop.
TDanger1911 agree
ruclips.net/video/jVsiv0anJbg/видео.html
Thank you. I am now a salt before frying fan. You are wonderful!
How refreshing to hear a well spoken and extended vocabulary from a Tuber. Well done Helen.
Helen, watching your videos is pure joy, educational and fun. Thanks for taking the time to share your amazing knowledge and skill in the kitchen.
ruclips.net/video/jVsiv0anJbg/видео.html
This is perfect! I use it to top my Mujaddara, and it works like a charm. I love your channel (I’ve seen A LOT of your videos and learned so much! Thank you!
I had never heard of Mujaddara till I read your comment. It looks delicious! I'm definitely going to try my hand at it soon.
Helen needs more subscribers
I’m so happy that on my first attempt making Crispy Shallots , they turned out perfectly !! Crispy and pale brown and so much easier than making caramel sauce ( of which I’m out of and need to make again,soon). The only tweak I’m going to make next time is to cut the Morton’s kosher salt to 1/4 or 1/2 a teaspoon. I’m very sensitive to salt so for me is was a little salty, but my family said the amount of salt was perfect 👍🏻. Thanks again for another great recipe with your common sense narratives.
so glad your shallots turned out well :)
THANK YOU! I have wanted to learn how to make these for a long time, and you explained it perfectly.
ruclips.net/video/jVsiv0anJbg/видео.html
Your presentations and explanations are exceeded in their being interesting, educational, and entertaining only by the melodious nature of your voice and accent. I could, and have, watched your videos for hours. Great content and great channel!!!
Your method is the best for fried shallots. Love your presentation and all your recipes. ❤
I just made these tonight. What a great recipe. I will be making them regularly. Thanks for being you, Helen!!
After looking at several crispy shallot recipes, I decided to make yours. ( I also have made many of your sous vide recipes as well) It just seemed to make the most sense to salt the shallots in advance . I made them today and they came out incredibly good , a bit labor intensive but well worth it! Thanks for a great recipe!
My motto - keep things simple especially after experimenting with the starch and salt. Shallots, oil, microwave 💪
Wow! Must share this one with family and friends!! Thanks Helen.
ruclips.net/video/jVsiv0anJbg/видео.html
I love it no downside. The used oil for salads is perfect as heating it again would double the level of trans fatty acids. Bravo
Making Khao Soi tonight, thanks for the salt ahead tip never thought to do it
Helen! You're a genius. I'm right now enjoying my perfectly crisps perfectly salty and sweet fried shallots. I intend to make crispy onion chilli oil with them but will they last that long? They're so good.
Hahaha! lucky my wife doesn't talk as much as you, your work time 2 minutes and you talked 6.05 minutes but you did a good job.
i am utterly addicted to your videos - fantastic content: educational & entertaining.
Her voice is Perfect for asmr. I'm absurdly bricked up right now.
I planted an unreasonable number of shallots in my garden this winter, so thank you for this! Now I know what to do with them all! I like the idea of shallot oil, as well. As a gardener, I will say that the micro green trend is a useful one for farmers and small growers (and home gardeners) who live in wintery climates, and who don't want to sell/eat e-coli-laden lettuce from factory farms. I live in California, and our "winter" is the only time I can actually grow tasty lettuce, so I don't grow micro greens, although I have a large amount of sunflower seeds I might try this with on hotter days, when I'd like something green and salad-like. I have heard that spicier micro greens, like radishes, onion seeds, and mustard seed, are delicious, and I'll probably try them eventually.
ruclips.net/video/jVsiv0anJbg/видео.html
Crispy Shallots are commonly used in various traditional Taiwanese food. They are mostly slowly fried in pork, chicken, duck, or goose fat till they are golden brown to be preserved in a jar with the fat. A few spoon of fat/crispy shallots will amazingly change the soup, stir fried vegetable (especially stir fried spinach), noodle soup, etc.
Thank you for this! I’ve been tempted to try this. Will you also teach us how to make fried garlic? The videos I’ve watched and attempted have resulted in bitter fried garlic.
I'll have to experiment with that. great idea for a video :)
ruclips.net/video/jVsiv0anJbg/видео.html
One piece of Caramel with three pieces of Pyramid Shaped Salt on top... $7.50 seriously! (NYC) I always salted my Shallots (and sliced Leeks) before frying them. Although, l never started off with “cold oil”. I’m definitely going to try your method. I was taught “cold oil” (Even oil that wasn’t hot enough) would cause whatever you were frying to soak up too much oil and become greasy. I truly enjoy learning new methods and even more than that your amusing personality. 👍🏼👏🏼👏🏼👏🏼👏🏼
You speak beautifully. Love your stile
Hi,my grandmother taught me to salt the shallots after frying.They stay crispy too. Thank you.
Helen I love you
coarse salt on everything annoys the hell out of me, especially on stuff like steaks, I shouldn't have to scrape grit and rocks off my food before eating it
I like crunchy salt on my steak, it's a nice contrast. You don't need to scrape it off, it will dissolve almost instantly in your mouth xD
unless you mean rock salt level coarse which is weird
@@wellivea1 I said coarse and I mean coarse, I'm not some fool who doesn't know the difference between salt grain sizes
@@Nernbutt Idk I guess I've never had a steak with salt that coarse. Maldon salt is great.
ruclips.net/video/jVsiv0anJbg/видео.html
Using your cabbage recipe tomorrow! These crispy shallots may come in handy too! Many thanks for keeping your online students with always a better way!
ruclips.net/video/jVsiv0anJbg/видео.html
Helen won’t you just publish a book please ;) I can’t make it to Boston but you add so much value to my week I would like to be able to support your cooking experiments
Thank you so much for your kind words! If you want to support my work, there is always Patreon www.patreon.com/helenrennie Every little bit counts!
I have had a jar of fried shallots in my Amazon shopping cart, waiting for a larger order. Cancelled! I will try making my own! Thank you for this method, and I can’t wait to use the tasty oil.
I use the shallot oil for home fries or hash. Grand Slam!
ruclips.net/video/jVsiv0anJbg/видео.html
that would be just spectacular :)
If everything is better with crispy shallots, I'm going to serve them tonight with bacon! Thank you, Ms. Rennie, for yet another inspiration!!
ruclips.net/video/jVsiv0anJbg/видео.html
I live in Boston and would love to take one of your classes.
There’s nothing I won’t put chunks of salt on, you’ll never stop me. I’m writing this from under a pile of salt chunks. It’s a bliss you’ll never understand.
flaky salt is 2019
Crispy Shallot 2020
ruclips.net/video/jVsiv0anJbg/видео.html
Oh, yeah. That's what 2020 will always be remembered for... the Crispy Shallot. ;)
Is thiis recipe only for challlot onion or it's works for any type of onion (white, yellow) too? Thank you for your channel!
Ok thanks! I'm gonna put this on my chocolate milk now❤️
I am amp'd for that shallot oil sauce.
ruclips.net/video/jVsiv0anJbg/видео.html
I agree microgreens are now trendy, but I’ve also learned that they’re incredibly nutritionally dense (far more so than their full-sized counterparts), and surprisingly flavourful. The mistake is just using them as a garnish, when they could be the base for amazing salads
Thank you for your exact instructions!
I Bet Red Robin Salts While Frying.... They Are Always Delicious 😋
About the salt on things like cake, I don't mind it too often but there's a limit. One time I ordered a salted caramel brownie and was absolutely disgusted because it was WAY too salty. At first I thought it was sprinkled on top, but the saltiness was baked into the brownie itself. Like I'm not talking about me being sensitive to salt, in fact, its probably the opposite because I've gotten used to my mom's love for overseasoning food. But this thing was so salty that no one at the table could even eat it. You couldn't taste chocolate or caramel, and it almost burned the tongue to eat it because of how salty it was.
My guess is someone used the wrong measuring unit or forgot to retare the scale after using a different container. It was like it was an order of magnitude off
That is so Indonesian! We always have salted crispy shallot almost on every dishes. 😁
Helen Rennie could read me the phone book (do we still have phone books?) and I would listen in awe.
I'm lazy, so I salt the cooking oil. And I also mix in 2 or 3 cloves of crispy fried minced garlic into the fried shallot because I like it that way.
You deserve way more subscribers!
ruclips.net/video/jVsiv0anJbg/видео.html
You are amazing Helen 🧡🧡🧡❤️❤️love your videos✊🏼✊🏼✊🏼
Have been following your tips and roasting vegetables.Made the roast cauliflower salad recipe.It was so good,delicious
Thank you for sharing 🙏🏻
ruclips.net/video/jVsiv0anJbg/видео.html
when I salt my fries before frying they come out tasting much more uniform and delicious than salting them right after they come out of the oil! I never understood why chefs and cookbooks recommend this method at all.
I agree, shallots and fries should be salted before cooking. The same goes for fried eggs, as well, but very rare is the occasion that a restaurant will do that for me when I ask them to.
ruclips.net/video/jVsiv0anJbg/видео.html
Helen is avocado oil acceptable for frying in this recipe? Looking for the healthiest neutral oil.
Helen,
Please explain if starting the shallot frying process in cold oil will cause the shallots to absorb excess oil? I thought one golden rule in frying was to fry at hotter temperatures to minimize oil absorption?
Johm
This is not like frying a big chunk (like chicken) where you want a crispy shell, but moist interior. here you are cooking it until all the moisture is gone. I am not a deep frying expert (I do it very rarely), but I think there is a bit of a misconception with oil absorption. What makes big chunks taste soggy if you start them in cold oil is not the oil, but the moisture from the ingredient inside the bread coating (like chicken, fish, etc). so you need high enough heat to make the outside cook quickly and form a sort of shell around the moist ingredient. If you are planning to cook every drop of moisture out of the ingredient, starting in cold oil is not an issue. In fact, it might be a problem if you crispy up the outside before you cook all the water out of them. They could end up burnt on the outside, but still bendable instead of crispy.
Salting before makes shallots (and any vegetable, protein, etc) drop moisture which for frying is good because the less the water the crunchier it gets. Now this also means that when you fry them more water and other stuff will get in the oil reducing its quality, but you have to be doing a really good amount for it to go bad. So yeah, i think that if you are doing just a bunch salting before is the way to go.
I wonder if salting French fires ahead, then patting dry before frying, would help them crisp better, and stay that way longer?
Interesting... I can't wait until next week!!
ruclips.net/video/jVsiv0anJbg/видео.html
These. Are. Amazing.
Thank you!!
Thank you for the glove.
ruclips.net/video/jVsiv0anJbg/видео.html
Genius. Subscribed.
I followed the recipe exactly, only I stirred the shallots constantly like risotto. I ended up with perfectly brown and tasty little tiny shallot bits :-)
I guess I don’t need to stir so much..,
Tried these. I doubled to onion so I doubled the salt. They were a bit too salty IMHO but otherwise awesome. Fantastic with Indian rice.
Everything is Better With Shallots!!
adding salt before frying means additional sodium which might be a red flag for some people watching their sodium intake. also, its a asian topping. not just vietnamese and that.
Salting draws out water and splatters? It's trapped in batter? Ions shouldn't be fat soluble should they?
I would really like to know how much oil did you end up with??
The reason I have seen for not salting vegetables before frying is that it removes water into the oil, which stops browning.
That doesn't apply here
ruclips.net/video/jVsiv0anJbg/видео.html
Love love love your videos
I waited so long, and then I asked myself, “why am I not washing the dishes while I wait for all this food to cook?” So I started to wash the dishes, and then two minutes later the pot was smoking and the shallots were black. THAT’S why I wasn’t washing dishes. 🤦🏼♀️
Can this be done with onions?
Anything Onions😍
Isn't the leftover oil unhealthy to be used in salads, as it has been heated? I generally use raw olive oil in salads, and even for frying (We have our own olive trees so plenty of oil to spare)...and always discard the oil after frying.
Helen, thabks for tthe video.. can i use lard?
great video as usual Helen
ruclips.net/video/jVsiv0anJbg/видео.html
Love your channel!!
ruclips.net/video/jVsiv0anJbg/видео.html
Special request: can you make a video with your voice reading children’s story such as the big bad wolf and the three little pigs?
Gotta give this a try. Thanks
ruclips.net/video/jVsiv0anJbg/видео.html
I think I have a crush on this lady. I don't care what her videos are about. I'm in. I'm in, in a major way
Steady..
@@jdoh4439 I can't help it. She's so delightful. I'm also leaning about onions and upping my knife skills in the process
I hear ya. Long as no bunnies are gonna get boiled
ruclips.net/video/jVsiv0anJbg/видео.html
I just love your videos! Is your husband also a chef?
No. He's got a PhD in something technology. Helen's daughter seems to be into food. But she's still very young in high school.
Hello Helen.
ruclips.net/video/jVsiv0anJbg/видео.html
You are so funny!! Do you have any recipes with caraway seed?
My new favorite You Tube channel. When can I buy your cookbook?
ruclips.net/video/jVsiv0anJbg/видео.html
I have discovered that my thumb tip adds a very special umami. It is best for the donator. Only very close friends will want to eat it.
ruclips.net/video/jVsiv0anJbg/видео.html
ok i JUST BOUGHT A BOX OF SHALLOTS. I'm doing t his now!
I'd love to see the vegan sauce idea!
Excellent 👌
ruclips.net/video/jVsiv0anJbg/видео.html
Don't worry, I salt mine! 😁
Phew! I am glad I am not the only crazy one
ruclips.net/video/jVsiv0anJbg/видео.html
Have you tried using toasted sesame seed oil to fry the shallots?
haven't tried that
It's safer to start high and finish low since they can go from brown to burnt in seconds.
Please tell me where I can get a necklace like yours!!