Things you may not know about shallots

If you don’t like the strong flavors of garlic and onions, but don’t want to give them up completely, then shallots are the perfect choice. Shallots probably originated in Asia, travelling from there to India and eastern Mediterannean. The shallot is a relative of the onion, but is sweeter and milder. It is also like garlic. Shallots are form in clusters of offsets with a head composed of multiple cloves. Their skin color can vary from golden brown to gray to rose red, and their off-white flesh is usually tinged with green or magenta. On the other hand, shallots have a mild taste that combines the flavor of a sweet onion with a touch of garlic. Although shallots can be stored for at least 6 months, you should spend time on these following tips to have the best shallots for your taste.

Most cooks buy only as many shallots as they will need for a particular recipe, but if you have an abundance of shallots, store them in a cool, dry, dark place with plenty of air circulation. Knot them in clean pantyhose, hang from the ceiling in a dry garage, cellar or closet, and they can last up to two months. Or you can store them in a hanging metal mesh basket. Even if they sprout, you can still use them. You just need remove the bitter green sprouts if you don’t want a strong onion flavor. However, many cooks choose to include the sprouts and use them much like chives.

Shallots may be chopped and frozen up to three months. But, when thawed, they will have the texture of a lightly sauteed shallot, so don’t expect any crunch. This can actually be a time-saver in most recipes.

Besides, have a look at shallot cooking tips afterwards:

• Shallots work particularly well in dishes using wine.
• Although shallots carmelize like onions, it is important to saute them gently. Browning over high heat is likely to turn them bitter, much like garlic.
• Roast shallots in their skin still soft. Then peel, puree, and use as a flavoring for soups or sauces.
• Shallots do not give bad breath like garlic or onions, and are more easily digestible.
• Refrigeration is not recommended for shallots as cold temperatures tend to encourage sprouting.
• Leeks, onions, and scallions may be substituted for shallots, but expect a stronger onion flavor. Please do not confuse shallots with green onions or scallion as they are called in some areas.

I hope these information above will help you much for your cooking with shallots. Have a nice time!

How is your turkey?

If you hate the memory of dry turkey from the old days, buy a
fresh-killed (meaning, never frozen) turkey. They truly are juicier,
tenderer, and tastier than frozen birds.

Turkeys range in weight from the 6- to 8-pound category to as
large as 26 pounds. Very small and super-big are not better.
Small ones get blotchy. Big ones present food safety problems
because their mass resists total heat penetration. Best to go
with a basic 12- to 16-pound turkey.

First for trussing: The point of tying string around a turkey is to make the bird into a round (no protrusions, no wings sticking out).
This prevents burning of exposed areas. Twist the wing tips, which
will burn first, under themselves, using some force. Now run a strand
of string under the turkey's girth and up each side, catching the
wing tips under the string. Continue the string over to the drumsticks,
catching them and the fatty tail flap (Pope's Nose), and tie tightly.

Second for turkey lifter: This major help comes in two styles. One resembles an L-shaped metal prong. The prong goes right up the turkey'scavity while a handle remains in your hand. All you do it lift. If you've stuffed the turkey, get the type that looks like snow chains, lies
under the bird, and acts like a sling. Either device ends burned
hands, greasy potholders and lost drumsticks.

You should remember that an instant-read thermometer is your most important tool. With this, you don't need a roasting chart or a clock. Read the fact on the dial. There will be no question about the internal temperature of your meat.

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