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Salad
Salad Dressing
Salsa
Saté
Sauce
Sauce Chart
Sauerbraten
Sauerkraut
Sauté
Scald, to
Scale, to
Scallop, to
Scone
Sear, to
Season, to
Sesame Seed
Seviche
Shallot
Shell, to
Shellfish
Shellfish Chart
Sherbet
Shortbread
Shortcake
Shuck, to
Sieve, to
Sift, to
Simmer, to
Skim, to
Sliver, to
Smoke, to
Snow Pea
Sorbet
Soufflé
Soup
Sour Cream
Soy Sauce
Spaetzle
Spinach
Spoon Bread
Spring Roll
Sprout
Spumoni
Squash
Star Fruit
Steam, to
Steaming Chart
Steep, to
Stew
Stir, to
Stir-fry, to
Stock
Stollen
Strain, to
Strawberry
Streusel
Stroganoff
Strudel
Stuffing
Sugar
Sukiyaki
Sunflower Seed
Sushi
Sweet and Sour
Sweet Potato
Sweetened Condensed Milk
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Shallot
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Shallots are believed to have originated in Palestine. Although they resemble garlic in appearance, they are a member of the onion family. Each head is made up of two or three cloves, and each clove is covered with a papery skin that ranges in color from light reddish tan to gold. The flesh is off-white with a hint of purple. Although shallots have a more delicate flavor than onions, they may be used in many of the same ways. Use shallots for a more subtle flavor. When a recipe calls for one shallot, one clove should be used, not the whole bulb.
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Availability
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Shallots are available year-round.
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Buying Tips
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Choose firm shallots with dry skins. Avoid those that are wrinkled or beginning to sprout, which are signs that the shallots are past their prime.
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Storage
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Shallots will keep for up to a month if stored in a cool, dry and well-ventilated location.
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Basic Preparation
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Shallot cloves are easier to separate than garlic because they are not enclosed in a second papery sheath. To peel the papery covering, cut off and discard the stem and root ends. The skin should slip off easily. If shallots are difficult to peel, blanch them in boiling water for 1 minute before peeling.
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