Jack Brewer 
Grape Stomper
Posts: 169
 | | 11-25-2005 06:40 PM |
| So the recipe calls for 10 shallots... you go to the store and buy 10 shallots... you come home to cook (something other than fowl) and have to decide, does 10 shallots mean 10 whole shallots (ie 20 cloves) or 10 shallots cloves cuz every shallot is made up of at least two seperate cloves . These are the things I wonder about??? Won't wreck the braised short ribs but I am curious. | | |
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ChangeMe
Master of Wine
Posts: 11169
| | 11-25-2005 07:44 PM |
| I could be wrong, but when a recipe calls for shallots, I assume it it means the whole shallot rather than just a clove. | | | |
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ChangeMe
Barrel Filler
Posts: 1210
| | 11-25-2005 08:33 PM |
| I am not sure I have ever had a recipe ask for a specific quantity of shallots. -- usually a measure of minced, sliced, chopped, etc- sometimes a weight...
I would go with boardo's suggest. Can't see it hurting to have more shallots than you really need. | | | |
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ChangeMe
Barrel Filler
Posts: 1475
| | 11-25-2005 08:38 PM |
| It should mean a whole shallot. Just like garlic, this requires some judgment as there is quite a variety of shallot sizes. | | | |
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Paul_H
San Francisco
Grape Puncher
Posts: 890
| | 11-25-2005 08:51 PM |
| Quote:
It should mean a whole shallot. Just like garlic, this requires some judgment as there is quite a variety of shallot sizes.
Agreed. The recipe probably calls for these as veggies in a stew or roast? It won't matter in the least if you have a few more or less shallots (or carrots, or onions, or potatoes) | | | http://www.sweetandsourspectator.org | |
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Jack Brewer
Grape Stomper
Posts: 169
| | 11-25-2005 09:08 PM |
| Thank you all, that's what i figured too, but just thought I'd ask. The short ribs are in the oven (http://www.epicurious.com/recipes/recipe_views/views/106671)
for eating tomorrow night, our Family & Fowl Free Feast For Friends. I can't wait.
Thanks for your input
Jack | | | |
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ChangeMe
Master of Wine
Posts: 11169
| | 11-25-2005 10:35 PM |
| My wife used recipes from Epicurious for the turkey pear gravy and andouille sausage stuffing for the turkey yesterday. The gravy was very good and the stuffing outstanding. | | | |
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Jack Brewer
Grape Stomper
Posts: 169
| | 11-25-2005 10:49 PM |
| I think it's a great resource, we made the carmelized leek & sausage stuffing and the wild rice & dried fruit stuffing both from epicurious.com, both to rave reviews | | | |
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whiner
Second star to the right, and straight on till morning
Wine Thief
Posts: 2875
| | 11-29-2005 09:25 AM |
| Quote:
It should mean a whole shallot. Just like garlic, this requires some judgment as there is quite a variety of shallot sizes.
Agreed. And, just like garlic, if it is being cooked, I err on the side of too much. I love me some shallots and garlic. (But too much raw or undercooked garlic can be a problem)
a | | | I can't listen to that much Wagner. I start getting the urge to conquer Poland. <br>-- Woody Allen | |
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juggernt
Tampa, FL, USA
Wine Labeler
Posts: 3501
| | 11-29-2005 04:08 PM |
| Quote:
Quote:
It should mean a whole shallot. Just like garlic, this requires some judgment as there is quite a variety of shallot sizes.
Agreed. And, just like garlic, if it is being cooked, I err on the side of too much. I love me some shallots and garlic. (But too much raw or undercooked garlic can be a problem)
a
I'm with whiner. I love me some shallots and garlic, too! Can there be too much? | | | Visit The Butcher Block at http://www.butcherblocktampa.com/ | |
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kimber
Barrel Filler
Posts: 1259
| | 12-31-2005 07:32 PM |
| I love this site. I had the same question as JDB so I did a quick search to see if anyone had asked this question about shallots. Got the information I need!
Thanks all. | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts: 13801
| | 01-01-2006 02:13 AM |
| I often wondered the same thing. But I have found that, more often than not, more shallots is better, so 3 shallots became 3 'whole' shallots. | | | www.roguefood.com -- www.cellartracker.com | |
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