Crispy Shallots (Why is No One Salting Them Ahead?)

Crispy Shallots
Why is No One Salting Them Ahead?

Mandoline (this one is cheaper than the one I use in the video and works just fine):
https://amzn.to/2wz2PSQ
Cut Resistant Glove https://amzn.to/2ImD4HU

160 g sliced shallots
2 tsp Diamond Crystal Kosher Salt (use 1 tsp for other salt types)
about 1.5 cups (325g) neutral oil, like canola or grapeseed

Put shallots into a bowl, sprinkle with salt, toss, let sit for 1 hour.
Dry shallots on paper towels.
Combine oil and shallots in a pot and set over medium-low heat. Bring to a simmer and cook stirring occasionally for 15 min. If you see any browning, lower the heat.
Turn up the heat to medium-high and cook stirring often until almost as brown as you want them to be. Pour through a fine mesh sieve set over a heat proof bowl and spread on a paper towel. Cool completely and store in an airtight container at room temperature.

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Видео Crispy Shallots (Why is No One Salting Them Ahead?) канала Helen Rennie