Soaking a shallot?

[susan_foster]

I saw broccolini in the grocery store yesterday, and I knew that I had seen Rachael Ray use it before. I went to the Food Network site and found her recipes, as well as this one: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30053,00.html . The first step in the recipe is to soak the shallot - but then you don't do any further prep on it. I've never heard of doing this - has anyone else?

Susan

[Kingwell]

I'm guessing that's just to take some of the sharpness out.

I have seen that before, but not on a regular basis.

Personally, I don't like many recipes that call for raw onions or shallots, whether red onions, white, etc. However, what I've seen and do like (and I think I've seen Rachael do this) is soaking raw onions in vinegar or a vinegar/sugar mix for use in a salad...that I've done with good success. It takes out the sharpness I don't like, but still leaves the onions raw for crunch (and doesn't involve cooking). Perhaps that's what she's doing here. Otherwise I would think tossing raw shallots into pasta would be too overpowering.

[funniegrrl]

Yes, the point would be to make the shallot (or onion, or whatever) milder, but still have the texture of raw.

[susan_foster]

Well, ya learn something new every day. Thanks. Don't think I'll be making this recipe - not sure how big I would be on raw shallots. I did find a CL recipe that I think I might do instead.

Susan

[funniegrrl]

Shallots are just mild onions ... after soaking they'd have even less punch. It would be similar to using just the white part of a scallion. I think the recipe sounds tasty.

[sneezles]

I find shallots rather hot (and it's what I love about them) but they are also more delicate in taste than yellow onions and have a bit of garlic to them. French sauces use them all the time and they are in vinaigrettes. Sautéed spinach with shallots and garlic with a touch of fresh ground nutmeg...yum!