Let's talk shallots! I cook a lot of vietnamese and thai food. One of my favorite garnishes is crispy fried shallots. It goes on everything from noodle soups to stir fry to salads. There are a couple store bought options, but I'm thinking of making my own. AFAIK here is what is available
1) already fried, in a greasy jar from chinatown (worst). Most preservatives, smelly old oils
2) sliced and dehydrated bulk bag (better)- I like this option, but it has a lot of preservative chemicals i probably wouldn't use if I made my own like sodium sulfite. Also I can't find any up in Boston. If they are already dehydrated you can flash fry very easily. Actually you can pan fry in very little oil and they still come out brown and crispy. They are shelf stable too
3) Make my own (maybe the best?) - This is where I need help. I think there are two paths
a. Double fry. Once at 275, then again at 350. Pros: I can do it on the fly. Cons: It doesn't last very long and I have to do it every time I want some
b. Slice and dehydrate some shallots. Just like #2 above but better quality organic shallots, and fewer if any preservatives of my choice. Do I need a dehydrator? Can I do this in the oven on low heat? Salt to draw out moisture? Tell me the secrets!
Edited by MillionsKnives - 2/17/16 at 5:51pm