Just before I nip off for the evening to enjoy my spicy sausage and bean stew I thought I would share a top tip which most of you probably already do!
When preparing shallots, place them unpeeled into a bowl and cover them with freshly boiled water. Leave them for a minute then drain. Snip the root end of and squeeze the leaf end and they literally POP out of their skins! So easy to prepare. I cleaned a dozen in a minute rather than 10 minutes of cursing as I try to slither away the tissue paper thin skins!
I for one did not know that, so thankyou, as I have quite a few shallots drying in bunches
Debs
thanks for that tip Emma - I use quite a lot of shallots in cooking - not for pickling tho simply because I find skinning them sooooo painful :'(
HP
cheers me dears!
Good tip Emma, I will remember that, hopefully next year when I have some of my own. I have never grown them before but have just ordered some from Kings and look forward to experiencing the delights of them next season. :) busy_lizzie
Thanks Emma. I knew about the hot water bit but the squeezy addition is definitely wizzo.