Three Different Ways to Chop Shallots Depending on What You Are Cooking
Chives are delicious in many ways, but to get the best taste and appearance from them, you need to learn how to chop them a little differently, depending on what you are doing. This video, posted to Instagram by Food52, shows you three different slicing methods and dishes that each works best for.
Watch the full video here:
In short, chives scattered are generally best for when you need a crispy, firm texture, such as in a salad, to garnish ramen, or soup. Try cutting off the horse’s ear (or slightly diagonally along the line of the shallots) to garnish a roast or add to grilled meats, fish, or tofu. Finally, a regular thin slice, completely perpendicular to create tiny thin shallots, is ideal for cooking or adding to complex dishes with a lot of other ingredients.
One ingredient, sliced in three different ways. I suppose part of the beauty of ribbon cuts and horse ears is that they are easier to pick up and use with utensils, so you don’t want to make a lovely coin-type slice when you’re heading to the top because, for example, lettuce, for example. All of them will simply sink to the bottom, and it will be difficult to lift them. Anyway, check it out and try it next time your favorite recipe calls for scallions.
3 Different Ways to Chop Shallots | Food52 on Instagram