Home Farm Herbery

This week's email question asks, "What can you tell me about dried shallots?"

At Home Farm Herbery it takes 18 pounds of fresh shallots to produce 1 pound of Dried Shallots so we have created these for those busy cooks who do not have time to create their own.

Shallots are a member of the onion family and are a cross between garlic and an onion. Their flavor isn't as potent as a white onion and is more like a perfect fusion of mild garlic and sweet onion with the flavor profile of a sweet onion with subtle yet complex garlic undertones.

The French have always used shallots in their cooking and now here in the good old USA Dried Shallots are becoming more popular in the baking of breads or crumbled and sprinkled over burgers, chicken, fish, omelets, vegetable dishes, salads, salad dressings, sauces, soups and steaks. 

You can easily toss Dried Shallots into most dishes as they will have enough moisture to reconstitute them. If you wish to add them to a salad or another dry dish you can reconstitute first by covering them completely with water and letting them stand for about 5 minutes and then drain the excess liquid. If you want to use these more like fresh shallots and sauté in olive oil or butter we recommend that you reconstitute them first.

For substitution or conversion purposes (and because they are so potent) use ½ as much Freeze Dried Shallots as fresh shallots. A ½ teaspoon of dried shallots equals one shallot clove.

Dehydrated food beats canning.  It tastes better, still has lots of healthy elements in it, takes up less space and lasts 20 years.

We suggest you put your dried shallots into glass jars once you get them as they tend to clump and or break down quicker when left in a bag that may get jostled around in your spice cabinet.

Another great shallot product  is dried shallot powder and that also is a good keeper and easy to use. 

May the Creative Force be with you,

Arlene Wright-Correll

Home Farm Herbery