A member of the onion family, shallots are best thought of as 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 frequently use shallots in their cooking while here in the US 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.
For those busy cooks our Freeze Dried Shallots are ideal. This is a top quality product and it takes 18 pounds of fresh shallots to produce 1 pound of Freeze Dried Shallots.
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.
While we sell our Dried Shallots in larger sizes we highly recommend buying them in our glass jars as they tend to clump and or break down quicker when left in a bag that may get jostled around in your spice cabinet.
Our Dried Shallots are from China.
And if you are looking for other dehydrated vegetable flakes we have an impressive growing selection including California Grown and Roasted Garlic Flakes, US Grown Onion Flakes, Celery Flakes, Green Bell Pepper Flakes, Roasted Red Bell Pepper Flakes and Tomato Flakes.
We also carry a flavorful Toasted Onion Powder and a Roasted Minced Onion.
Some of our favorite recipes using dried shallots are Provencal Chicken and Vegetable Jalfrezi.
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