How to peel and cut shallots| French cooking techniques
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- Опубликовано: 30 мар 2015
- Join my online French cooking classes: learn.thefrenchcookingacademy... In this French cooking video we look at how at the different type of Shallots and how to store and select them. we follow up with a technical demo showing you how to cut Shallot for French cooking
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I started yesterday watching the oldest video, hopefully in a year I will be current!! 💪💪💪excellent info in the vid!
Thank you for sharing your knowledge. It is nice of someone to make a video for someone else. After working 40 hrs. A week in a factory and seeing forklifts all day long, it is nice to have an expert to teach me in the kitchen! Thank you!
You are such a clear and patient teacher. Thank you for sharing your invaluable knowledge. Hope all is well with you and your loved ones under Lockdown and you’re not suffering too much financially.
this is such a useful video for me, thank you. I live in Saigon, Vietnam, and I have access to wonderful fresh markets with fantastic cheap shallots that I use all the time
Thank you so much! I've never cooked with shallots and this was very helpful. Your care in explaining this is very appreciated. Love your channel!
It's an older video from the Channel,s beginning but glad you find it usefull
Toutes vos lecons sont precieuses. Vous communiquez rapidement mais clairement et ce sont les grandes lignes de la tradition francaise. Merci.
de plus en plus de français ca fait plaisir 🙂🙂
I thought this was very helpful. I am aware that I need little technique lessons like this. Even if they are fairly simple, they can help me know if I am doing things the best way or not, I use shallots, but maybe not as often as I should. Thank you.
I LOVE this. You really show it in details and for dumba** like me it is so useful. In so many videos the slicing is not shown properly. They take as granted the viewer should at least know of the slice and shallots or garlic. Just to give you an example I made a risotto al funghi and when I had to slice the garlic I made the first pass, then had to make 2 more cuts from it's height (not lenght) and it was a mess. Why ? Because nobody told me the first pass should not go trough the whole lenght but only 3/4 to facilitate the other cuts. And this precisely what you have shown here and also explained it very clearly. Thanks for your tremendous good work.
Excellent instruction. You are a great Chef 👨🍳😘🇬🇧
I prefer shallots for their milder flavor. I had no idea about the stripes! Makes sense. Learning lots from you.
Valuable lesson 👏🏻thank you 😘
Love your videos . Thank you for putting so much effort into them .
my pleasure 😀
Thank you so much for making this tutorial
Thank you James Franco.
great video thanks
Thank you. I am going to try your method instead of how I do it. Which is getting half way done, cutting my finger and then punching the shallot into a fine pulp on the cutting board while screaming curse words.
HI!! Love your recipes. What cookbook do you keep referring to in your videos? thanks.
HI Matt, ah the famous Book. well that question always comes back but I cannot openly talk about it because of youtube and copyright big brother is watching.. but anyway its only in French. that said nowadays I also refer to other sources. my new favorite is the National french Library online repository. the whole french culinary history and recipes sits there waiting to be made. so I got plenty of material for the channel moving forward. from a rough estimate i could virtually make a recipe every week for the next 10 years and still not go through much of the french cooking recipes and techniques floating around. its MAD!!
A carmelized shallot, sauteed in butter, evoo and dry vermouth, is a gift from God.
Is French food fattening? Because it's often based on sauces and butter.
Thanks
In Indonesia, shallots are the most base spices in any recipes
3:05 starts getting to point
I don't see garlic video, am I missing something here or has it been deleted?
Why is it important to slice the shallot with the grain/stripes? Just for esthetics?
Cutting following the stripes makes it easier to slice through and retain as much of the natural water contained in the shallot. but ultimately. you can do it the way that feels right for you
+The French Cooking Academy I just never thought about it, Chef! I always just chopped them up or sliced them any old which way. But I will try to get in the habit of doing it properly.
when chopping anything you should always try to conserve the juices otherwise half of the flavour will stay on the chopping board
It doesn't matter, actually. The thermal processing will eliminate any differences in onion cutting. The main idea and the point is the fact how you cut your onion in matter of size of chunks/stripes/rings for which purpose. If you produce a sauce, it is more important not to overburn the glaze of remains on the bottom of the pan. Therefore, you have to chop your onion in to small cubes and cook it as quick as possible before you add some stock and cream. If you cook onion as a special part of a dish, you have to slice/chop it in to bigger rings/chunks just to preserve its inner moisture and texture. Than, just 'sweat' it little bit in melted butter, and remove from the pan for the special onion garnish or a topping for a beef steak or for thick fried salmon fish slice.
@MiamiBeach xxx who are you speaking to? No one in this thread has been a smart ass. Just sharing and learning!
Please don't drag the knife on the board like that, it will flip and bend the edge. Use the back of the knife for dragging, or your hand.
But what is the difference between shallots and onions any way? I did not found any difference in raw and cooked taste between them. The only difference is the fact that shallots naturally can be cut in to the smaller slices, because their leafs are thinner. But if you have enough practical skills you can cut an ordinal onion in small pieces as well. From my point of view, the taste and result will be the same.
it depends what type of shallot. the French variety the grey and pink shallots have a much more delicate taste than onions and are best used raw in salads or quicky cooked in instant sauces . shallot also burn very quickly if not careful compare to onions that can be cooked for long period of time.
Ah... I see... Shallots is not popular or wide-spread here in Russia or Eastern Europe. Therefore, to reduce the strong taste or flavour of onion we here use some kind of marinade: the cold water, a table spoon of fresh lemon juice or white vinegar, some salt and sugar. The onion marinating in the mixture for 20-30 minutes. After it, you can use it straight away in to fresh salads with olive or sun flower oil, or wash it a bit and put it into cooking pan for souses or warm garnish.
1:27 "They always taste the same as onions!!!" NO!!!!!They don't. Many varieties of onion are sweet, sour, Overpoweringly Strong. A shallot is most often mild. I'm Done here. Instructor my @$$.
Too much talking!!
I really don't want to learn about this issue from the drunk guy👎🏻❌🤬❌👎🏻
Really? How to peel and cut shallots? It’s hard to believe people cannot figure out it on their own. It’s just another kind of onion!
Are you running out of better ideas?
you obviously don't go to culinary academy.
Well if you never had to do it how would you know then ? Or you were born slicing shallots maybe ?
Yea! Just like oranges and tangerines. They are the same, right?
Hard to figure!
Stop saying "basically"
I know its one of those things when you speak another language your brain tends to use work over and over. its actually hard to get rid of but I am working on it.
Even native English speakers struggle with this. It's just so easy to say. I've learned a lot from your videos. Keep it up.
@@FrenchCookingAcademy It's a "faux amis" but it actually shows your line of toughts. Doesn't bother me at all, because that is also what I would say most of the time on tape. Congrat keep up the good work.
Please remove the word "eh"from your vocabulary. Eh!
He's french not English so his English won't be as fluent as an English
"Eh"?
@@timmccormack1197 Actually its 205 and I know how to speak!
Too much talking too little action