£1.00
Description
Shallots might not be for everyone, but if you’ve tried them it’s hard to resist wanting more. Be careful when cooking shallots; they require minimum time over the pan for them to cook and retain a soft texture to every bite. Whole shallots should be large, dry and plump cloves with bright purple-pink, waxy skin. Shallots will have a pungent, but not overpowering aroma.
Additional information
| Purchase by | Case, Piece, Pound |
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How to Store
Storage
– Store immediately in the coldest part, of the walk-in cooler.
– Store in the original container away from drafts from the cooler fan. Exposed shallots will suffer dehydration damage (shrivel and browning) from direct exposure to the cooler fans.
– Shallots are not sensitive to ethylene exposure.
Handling
– Follow good rotation practices, first shipments received should be used first.
– Do not soak. Soaked shallots will lose its flavor and pungency.
– Avoid placing the case or raw product on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.
Preparation
– Prepare as needed. Try not to use a product from the previous day.
– Always use sharp, sanitized knives to prep. Cutting with dull knives cause the cloves to lose their moisture and flavor.
– Immediately store prepped shallots with plastic wrap, not allowing any air contact.
