What is a Shallot and How to Cook Them

If you're wondering what is a shallot, you might like to have a look through a French cookbook. Shallots are a very common ingredient in French food where you'll find their mild oniony flavor used in a wide variety of dishes and sauces. Learn a little bit about shallots with these tips and then give them a try. You'll soon find them nearly as indispensable as onions in creating your favorite recipes.

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What Does a Shallot Look Like?

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Shallots do come in a variety of shapes and sizes, but in general they are smaller than an onion. They might be purplish or rose, as well as white or grey in color. They are shaped similarly to a garlic clove, although larger. Like garlic, you may find them in a head, with several shallots attached together. In general, when a recipe calls for a shallot, they are referring to an individual "clove" of shallot and not an entire head.

Selecting and Storing Shallots

Shallots tend to be moister then onions and therefore more susceptible to mold and rotting. When buying this vegetable, you'll want to look carefully for any beginning signs of mold. The shallot should have a dry feel to it, but it certainly shouldn't be shriveled.

You'll want to store your shallots like onions, in a cool dark place. A basket on your pantry shelf should work fine. It is best not to store them closely packed, as any mold will spread quickly if they are touching.

Preparing Shallots

Shallots are peeled similarly to an onion. Slice off the ends of the shallot, and then grab a hold of the thin skin and peel it back. In most French cooking the shallots are chopped more finely then an onion.

Cooking with Shallots

Although they are similar to an onion, there are some important differences in how shallots are used in French cooking.

Less is more. One or two shallots finely chopped are usually all that is needed to add a subtle, slightly sweet flavor to recipes. Go slowly. If your recipe calls for cooking the shallots in butter or oil, you should do so on a low temperature. Just like garlic, shallots can over cook easily. You want them to come out soft and slightly caramelized, not crunchy and bitter. Marry it well. Shallots are especially tasty when cooked with white wine, cream and butter. Substitute. Although there's nothing like the real thing, if your recipe calls for shallots and you have none on hand, you can try substituting an equivalent amount of red onion.

Now that you know what is a shallot, be sure to try them. You should be able to find them at your grocery store, and if not, please do ask for them. You'll be happy to find a wonderful and easy way to add new flavor to your cooking

What is a Shallot and How to Cook Them

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How Long to Cook Chicken Wings

People really love to eat chicken wings. There are so many ways to prepare chicken wings and they make fantastic appetizers and party foods. One of the questions I am often asked is, "How long to cook chicken wings".

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Chicken wings can be cooked using several different methods. I prefer deep frying wings but you can also pan fry your wings or bake them. Let's take a look at each method and you can decide for yourself which method is best for you.

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Before you cook your chicken wings you will need to make sure they are completely thawed. This can be accomplished by letting them sit in the refrigerator for a day or two before cooking. When you are ready to cook your wings, rinse them in cold water and pat them dry with a paper towel.

If you will be deep frying your chicken wings be sure they are dry before placing them in the hot oil to avoid painful splatters. Heat your oil to 375 degrees. Once the oil is hot you can begin cooking your wings. Fill the fryer basket with a single layer of wings. You want the oil to just cover the wings when lowered into the oil. Lower the wings into the oil slowly and cook for 12 to 15 minutes. This will make a nicely browned chicken wing that is crispy on the outside and juicy and tender inside.

You may also opt to pan fry your wings if you do not have a deep fryer. This would be my second choice. Use a large frying pan for this method. Pour enough oil in the pan to cover the bottom. Heat the oil over medium-high heat. When the oil is hot place your wings in a single layer into the hot oil. Cook the wings for 6 to 7 minutes and then turn them over to cook for another 6 to 7 minutes. You could also use a wok to fry your wings. This will also make a nice crispy outside and tender inside.

My least favorite method of cooking chicken wings is to bake them. Baking them is a much healthier alternative to all of the frying but the wings will not be nearly as crispy. However if you need to bake your wings heat the oven to 400 degrees. Place the wings in a glass baking dish that has been coated with a little non-stick cooking spray. Bake the wings for about 30 to 40 minutes. You want to be sure the juices run clear from the wings.

Well there you go three methods to cook chicken wings. Always remember to wash your hands and all utensils when working with raw chicken. Enjoy those tasty little treats.

How Long to Cook Chicken Wings

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How to Cook Bok Choy

Bok choy is a leafy vegetable belonging to the cabbage family. Long familiar to Chinese cooks, and to those who love Chinese food, it is showing up in a wide variety of other types of dishes. In fact, in any recipe in which you would normally use cabbage, you can probably use bok choy.

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Nowadays bok choy can be found in most local supermarkets the year around. You might find it spelled as "bak choi" or even "paak choi," but "bok choy" seems to have become the preferred form in North America. Less commonly, it will go under a different name altogether; Chinese mustard cabbage, for example.

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Just as with other green leafy vegetables, you should look for plants that are free of brown spots and that have firm stalks. The stalks themselves will be white in color; the leaves a darkish green.

Bok choy is wonderfully nutritious. It is low in calories--about a dozen in the usual serving. It is also bursting with vitamins A and C. In fact, you could get nearly all of your recommended daily allowance of the latter in one serving of bok choy, and about a third of your RDA of the former.

Bok choy is an easy plant to prepare. Just give it a good rinsing first and you can munch it raw for a healthy afternoon snack, or chop it up and add it to a salad.

Need a quick side dish to a main meal? French-cut the stems into pieces and place them, with the leaves, in a casserole dish. Add a little water, cover the dish, and zap in the microwave for 2 minutes. Remove just the leaves from the dish and zap the stems for 3 more minutes. Season both the leaves and the stems with butter, salt and pepper and serve it all together.

The most common way to cook bok choy is to stir fry it, in a wok or a regular frying pan. Tear or cut the leaves and stems and place in the pan, add three tablespoons of water, and begin heating (use a medium setting) as you stir. Add some cooking oil into which you have strained some fresh garlic. Remove the leaves at the two-minute mark and continue stir frying the stalks for three additional minutes.

After cooking, but before serving, drizzle a little soy sauce or sesame oil over the bok choy.

You can also include bok choy in a more robust stir fry, one that contains shrimp or chicken perhaps, along with bean sprouts, snow peas and other Chinese-restaurant type ingredients.

My main suggestion for bok choy? Experiment! Really, it's hard to go wrong with this versatile vegetable in the kitchen.

How to Cook Bok Choy

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Christmas Sales 13 inch Traditional Cast Iron Wok 201

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Christmas Sales 13 inch Traditional Cast Iron Wok Overview

A very traditional design that has been used in the Chinese countryside for centuries. Now it is available in the U.S. through the Wok Shop. Round bottom only and 41/2 inches in depth. Small metal handles. Retains heat, cooks evenly, quickly and efficiently and imparts the Chinese "wok hee" (wok flavor). Must be seasoned.

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Ways To Stir Fry Veggies

One of the most exciting dishes that you can prepare on a regular basis for your family is stir fry vegetable dishes. One of the reasons that stir fry veggie dishes are exciting is that they are generally very colorful due to the variety of vegetables included. Stir fry veggie dishes are a great alternative to add healthy vegetables to any meal.

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Stir fry veggie dishes are generally prepared on either a large skillet, frying pan or wok. Oil is used for cooking and the best option is either olive oil for a lighter taste or peanut oil for a fuller oriental style taste you might want to create. For those that are monitoring their caloric consumption and looking for a low calorie, but very delicious meal, use one of the spray oil products such as "PAM" and your stir fry vegetable dishes will not only cook well, but still be very low in calories.

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For those that would like to cook strictly stir fry veggie dishes that are oriental in nature, purchase a wok. A wok is relatively budget friendly and is ideal for stir fry dishes due to the fact that the wok can get very hot, generally much hotter than even a pan.

Oriental Stir Fry

Oriental stir fry vegetable dishes are extremely easy to make and can be prepared and cooked in less than 20 minutes.

-1 onion

-1 red pepper

-1 large can of Chinese vegetables (usually includes water chestnuts, bamboo shoots and baby corn).

-Soy sauce to taste (try low sodium soy sauce for those trying to reduce their salt intake).

-Olive oil

Once you cut the vegetables up, heat up the wok and then add a little oil, now add your contents into the wok and stir them around. A wooden spoon or other utensil is helpful. It is important to keep the food moving around because the wok can be very hot and burn items that stay stationary for long periods of time. This recipe makes about 2 servings.

Super Easy Stir Fry (about 15 minutes to prepare and cook)

If you are in a rush and would like to make a meal for your family that not only tastes good, but is very delicious, you can buy pre packaged stir fry mixes.

-1 stir fry mix package. These mixes are complete with everything you need. Often times they include vegetables such as green beans, water chestnuts, rice, baby corn, bamboo shoots, peppers, etc. Some might even include chicken, beef or pork.

-A few tablespoons of olive oil

Just lightly oil your wok or pan, heat on a medium temperature and stir away for 10 to 15 minutes. Follow the serving suggestions for your stir fry mix package.

Stir Fry Veggie Variations

Besides the above stir fry recipes, you can easily add fish, shrimp or tofu to your stir fry. Another great idea is to add your stir fry to Thai style noodles which can include a spicy sauce.

Ways To Stir Fry Veggies

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Christmas Sales 7" Cleaning Whisk 201

Dec 16, 2011 11:12:18

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Christmas Sales 7" Cleaning Whisk Overview

These thin strips of split bamboo gathered in a knot at the top are used in a swirling motion under running water to clean the wok. Can also be used as a decorative piece!

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Lodge Pro Logic Cast Iron 14" Pizza Pan, Black

Christmas Sales Lodge Pro Logic Cast Iron 14" Pizza Pan, Black 201

Dec 15, 2011 12:47:55

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Christmas Sales Lodge Pro Logic Cast Iron 14" Pizza Pan, Black Feature

• 14-inch cast-iron round pizza pan heats quickly and evenly
• Pre-seasoned with vegetable oil formula and ready for immediate use
• Side loop handles for a safe, secure grip when transporting
• Hand wash only; oven-safe to 400 degrees F
• Measures approximately 16 by 15 by 2-1/2 inches; limited lifetime warranty

Christmas Sales Lodge Pro Logic Cast Iron 14" Pizza Pan, Black Overview

Seasoned 14" round pizza pan with loop handles features even, fast heating and excellent heat retention. Golden pizza crust every time. Great for roasted vegetables, pork chops, chicken and beef. Not even the most expensive stainless or aluminum cookware can rival the even heating, heat retention, versatility, value and durability of Lodge Cast Iron. Recipe card included.

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Bosch Gas Hobs Overview

Bosch's four and five-burner gas hobs include features such as electronic ignition, wok-style burners and flame failure devices, which detect when there is no flame and automatically turn the gas off, taking the worry of safety out of cooking with gas. Several of these models are also available with fashionable and stylish tempered hard glass bases.

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Bosch gas hobs are flush fitting and are available in the two sizes of 60cm and 70cm. There are six gas hobs to choose from altogether made up of three different styles but a choice of size for each.

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The 70cm Bosch gas hobs are five- burner hobs, four generic hobs in each corner and then a wok- style burner in the middle. The power of the gas burners on each of the 70cm hobs are the same with the central burner being a high speed 3.6kW three way burner, one larger high speed 3.0kW burner at the back right of the hob, two standard 1.7kW burners at the back left and front right of the hob and one economy 1kW burner at the front left. All three models have the controls mounted at the front of the hob to make them easy to reach and use. The one hand electronic ignition is also mounted on the front via the control knobs and all three gas hobs have LPG jets included. The 60cm hobs have the same four specification burners minus the central burner.

Despite the many similarities, there are subtle style differences that distinguish them from each other. All three Bosch gas hobs do have a tempered black hard glass base, but the PHL106CEU and PHL106FEU models are frameless. The front trim on the hob that is not frameless- the PHL206MEU is brushed steel, which will fit well into a kitchen that already has a lot of brushed steel incorporated into it or with an oven that also has a brushed steel trim.  The frameless gas hobs will fit in with any style of oven as long as it is the same overall colour. Another small design difference is the pan supports. The PHL206MEU and the PHL106FEU models both have cat iron pan supports whereas the other has standard black enameled pan supports. Cast iron tends to be better and it is often used in professional kitchens because of how durable it is. All three hobs come with a cradle with convex bases for pans included.

The company, Bosch, was founded over one hundred years ago by Robert Bosch, who sadly died in 1942. With all the recent press footage concerning the environment and the devastating effects of global warming, many manufacturers of large appliances have been making a large effort to keep their products as energy efficient as they can and produce as little waste as possible. This is true of Bosch, who try to keep their products as economical as possible not only because of their responsibility to the environment but also in an attempt to save consumers money on their energy bills.

Bosch Gas Hobs Overview

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Christmas Sales 16 inch Traditional Cast Iron Wok (incl. ring) 201

Dec 14, 2011 14:22:26

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Christmas Sales 16 inch Traditional Cast Iron Wok (incl. ring) Feature

• ring included

Christmas Sales 16 inch Traditional Cast Iron Wok (incl. ring) Overview

A very traditional design that has been used in the Chinese countryside for centuries. Now it is available in the U.S. through the Wok Shop. Round bottom only and 41/2 inches in depth. Small metal handles. Retains heat, cooks evenly, quickly and efficiently and imparts the Chinese "wok hee" (wok flavor). Must be seasoned

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Demystifying Chinese Cookware

Every culinary heritage has its own traditional cookware that has been passed down from generation to generation, and along the way improved with the discovery of new materials and technology.

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The introduction of rice cooker in the early 60's has certainly revolutionised the Chinese kitchen. However, certain things remain unchanged. To the uninitiated Chinese cooking paraphernalia can be a bit of a mystery.

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Some of the better-known cooking utensils like the wok and bamboo steamer don't need much explanation. However, there is more to Chinese cooking than just stir-frying and steaming.

The wok is perhaps the most well know Chinese cooking implement worldwide and is often associated with stir-fry cooking. But it is also a versatile multi-functional utensil as far as Chinese chefs are concerned. In addition to stir-frying techniques, one can also steam, pan fry, deep fry, boil, braise and even steam bake in a wok.

The best wok is made from cast iron. It cooks better, doesn't easily stain and is low maintenance. Stainless steel wok tends to leave stubborn greasy patches around the rim, which require a lot of scrubbing. Today, wok is also available in non-stick material and mostly with a flat bottom for electric or induction cooker. The most recent is the electric wok. It will do the job but to traditionalist and purists, a proper wok is meant to be used over open flame.

But long before the discovery of metal, the most common cooking vessel in ancient China is made from clay. Chinese clay pots have a long history, which dates back to the Neolithic period.

Most of the clay pots seen in Asian grocery stores, particularly in Chinese groceries are made in Guangzhou in Southern China. These pots come in various shapes and sizes, and each shape is unique in its application.

There is a pot exclusively used for preparing traditional Chinese herbal medicine. It has a short handle protruding from one side, a lid and a spout on another, giving this pot its unique appearance.

Then there is the big pot exclusively for soup. Tall with a slightly rotund body, this pot comes with a tight fitted lid and a protruded short handle on the side.

There is a third type of clay pot, which is used mainly for preparing both stew-like meat and vegetable dish, and a rice and meat combination dish. The mouth of the pot is much wider than the base, which is usually flat and it comes with a tight fitted lid to keep the moisture in. Another unique feature of the pot is the wire mesh that criss-crosses the outside of the pot. This pot is excellent for stewing, especially meat like chicken and lamb, or tofu and tempeh for vegetarians.

A clay pot's biggest advantage is its heat retaining property. Dishes cooked in a clay pot can retain heat for well over an hour, plus the food has a subtle earthy flavour to it.

Most of the clay pots sold are either partially (only the inside) or entirely glazed. Test carried out on all three types tested negative for lead, but the highly decorative and colourful chinaware, including some blue and white styles, contained lead. For cooking purposes, it is best to stick to regular clay pots.

Zainil Zainuddin
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Demystifying Chinese Cookware

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