Storage
Store shallots in a cool (12-15°C), dark and dry place outside the fridge. This way, shallots can be kept for a few weeks.

Do not store shallots next to potatoes. The shallots absorb moisture from the potatoes, making them more likely to rot.

You can also freeze shallots. In a tightly sealed plastic bag or container, you can keep shallot pieces in the freezer for up to 3 months at a minimum of -18°C.

How do I know if a shallot is no longer good? If the shallot is rotten, discoloured or dried out.

Precut shallots give off a sour smell, become limp or mouldy. You can quickly recognise this decay by smelling, looking or tasting.

Prepare
Cut off the butt, remove the skin and cut into rings or chop finely. Only do this just before using the shallot. The liquid from the shallot can quickly turn bitter after slicing.

Never cry when chopping shallots again? Here's how to avoid this: first put the shallots in the fridge for a few hours or in the freezer for a few minutes.

Frying advice:

• Fry the shallot briefly.
• Fry the shallots over medium-high heat.

Can't do this? Then they may darken and develop a bitter taste.

Storage times

Raw
Cool place: 2-3 weeks
Deep-freeze: 3 months

Preparation times

Cooking: 8 - 15 minutes
Stir-frying: 5 - 7 minutes
Microwave oven: 4 - 6 minutes
Grilling: 10 - 13 minutes
Braising: 20 - 25 minutes
Steaming: 35 - 40 minutes

Cleaning shallots

See preparing.