Three Different Ways To Slice Shallots, Depending On What You're Cooking

Shallots are delicious in lots of things, but getting the best flavour and presentation from them demands you learn to slice them a little differently depending on what you're making. This video, posted to Instagram by Food52, shows you three different slicing methods, and the dishes each is best for. Check out the full video here:

In short, slivering shallots is generally best for those times when you need a punch of crispy, texturally solid goodness, like in a salad or to garnish noodles or soup. Try the "horse ear" cut (or just a bit diagonal along the line of the scallion) to garnish stir-frys, or to add to grilled meat, fish or tofu. Finally, the usual fine slice, completely perpendicular, to create tiny, thin coins of shallots, is ideal for cooking or to stir into complex dishes with lots of other ingredients.

One ingredient, sliced three different ways. I imagine part of the beauty of the sliver and horse ear cuts is that they're easier to pick up and manage with utensils, so you wouldn't want to do a fine coin-style slice when you're going to top a salad, for example. They will all just sink to the bottom and be difficult to pick up. Either way, check it out and give it a try the next time your favourite recipe calls for a spring onion.

3 Different Ways to Slice a Scallion [Food52 on Instagram]


Comments

    @Alan Henry, the video and the webpage linked in the article refers to scallions, more commonly know as spring onions in Australia.
    Shallot is a bulb, with a garlic-like flavor, although milder.
    I usually joke that shallot is an onion trying very hard to become a garlic.

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