mordecai
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you should remember that in most of the US, shallots are very very puny. You can end up wasting a good 20-30% by chucking the biggest layer because they're often so small.
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you should remember that in most of the US, shallots are very very puny. You can end up wasting a good 20-30% by chucking the biggest layer because they're often so small.
Not true!! I have the super Benriner!
Those shallots are too big, in my opinion; the smaller ones tend to have more flavor. On the topic of mushrooms, how do you guys clean them? I've heard conflicting things about them being waterlogged by rinsing under water. I believe it was on Good Eats that Alton Brown soaked a bunch of mushrooms in water and they didn't even gain an ounce, sort of dispelling the whole myth.
Those shallots are too big, in my opinion; the smaller ones tend to have more flavor. On the topic of mushrooms, how do you guys clean them? I've heard conflicting things about them being waterlogged by rinsing under water. I believe it was on Good Eats that Alton Brown soaked a bunch of mushrooms in water and they didn't even gain an ounce, sort of dispelling the whole myth.
What kind of mushrooms? Regular ones I just peel.
With squash plants that is true, have not found that with bulbs. You see giant garlic and shallots in pro kitchens all the time.
Really? Huh. I always thought the smaller, the more intense the flavors. If not with shallots, I think it is certainly the case with garlic. I've always thought that smaller cloves had more flavor. I know that the finer you cut garlic, the more pungent the flavor, due to the damaging of cell walls allowing the chemical alinase to come in contact with aliine to create allicin. The more cell walls you breach, i.e., the smaller your cuts, the more allicin is created which makes for a stronger garlic flavor.