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crispy fried shallots - Page 2

post #31 of 41
Quote:
Originally Posted by cheflayne View Post
 

If you have a gas oven with a continuous pilot light, slice the shallots, spread them out in a single layer on a sheet pan and put them in the unlit oven overnight.

 

 

Quote:
Originally Posted by MillionsKnives View Post
 

I like the pilot light idea, but I'm on an electric stove/oven.

 

I haven't tried this method, but it might work, put oven on lowest setting with a thermometer in it. After oven gets up to temp, turn oven off. When thermometer reads 90 degrees, put shallots in oven and close door. Leave overnight.

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post #32 of 41

The procedure described in the link @MillionsKnives posted looks promising.  It might work much better if one does not get distracted for too long at a crucial point.

 

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post #33 of 41

Beautiful garnish for a chocolate cake.

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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #34 of 41

I make onion crisps by cutting them 3mm x 20mm, light coat of oil, onto glass baking dish and into a 275F convection oven for up to 2 hours.  For what you want I think you would need to go lower temp though, or finer cut.

post #35 of 41
Thread Starter 

Made that pork belly curry with tamarind, fresh turmeric, coriander, lemongrass, ginger, chiles, fish sauce and lots of other things... Only roughly followed this recipe http://www.kinfolk.com/recipe-kaeng-hung-leh-burmese-style-pork-belly-curry/

 

Anyway this post is about the shallots.  These ones were air dryed and shelf stable pretty much indefinitely.  Had them in my pantry for at least 2 years and running low hence starting this thread.  

 

 For the most part they are great.  Fast maybe 30 seconds in a pan with a teaspoon of oil, not a lot of oil or cleanup to make and I can do it on the fly with little effort. Only problem is the pieces in the center of a shallot are real tight together. That part when dehydrated like this gets too hard;  an unpleasant tooth chipping type bite.   I think air drying/dehydrating to this extent is out of the running.  I'll try to slice thin and dehydrate in the fridge over night then frying next.  Or freeze dry and vac seal.

 

post #36 of 41
Quote:
Originally Posted by teamfat View Post
 

The procedure described in the link @MillionsKnives posted looks promising.  It might work much better if one does not get distracted for too long at a crucial point.

 

 

 African technique does that with onion, tossing the burnt onion and using the oil.  I suppose it's been done elsewhere too.

post #37 of 41

Millions, mind giving us the ingredients list for the curry pork belly you did?

post #38 of 41
Thread Starter 
I linked the recipe above

I probably made a few omissions or substitutions. Mine had pork belly, fresh tamarind (what a mess to extract!), fresh turmeric, palm sugar, ginger, shallot, galangal, thai chili, lemongrass, green cardamom, fenugreek, white pepper, cumin, fish sauce , pork stock, cilantro, and crispy shallots

Scary thing is I had everything except pork belly on hand. Kind of why I made this.

This is a curry so a lot of the ingredients were part of a curry paste mashed in the mortar. Other than that I treat it like any other braise. Sear the meat good, toast the spice past in the pork fat, add liquid and simmer. I treated it a little bit like a rendang but didn't evaporate as much water.
post #39 of 41

Hummm, Rendang sounds interesting too.

post #40 of 41

Rendang is awesome :)

 

As for the fried shallots, we made them during a cooking course in Vietnam and if I remembre correct, they were started of in cold oil.

I will check my notes.

 

I haven't made them since, I normally buy them in bulk and they are addictive

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post #41 of 41

Still no success with crispy fried shallots, but tonight's dinner involved some chicken pho, of sorts, with tofu fried in the shallot oil saved from previous attempts.  Nice.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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