how do you minced shallots?

Answer 1

Gee. I wish I could show you, it would be easier. First, (of course!) you need a very sharp knife--not a chef's knife--that's too large. Good knives are essential, & really only 3 basics important, but I do go on! Peel 'em first, (obvious), & depending on the size...if they're large enough, you make little slices horizontally to the "root" with knuckles under! & then slice vertically. After this, just take the knife & chop chop chop until you've got the mince you want. (Also, do this on a wooden cutting board.) If they're very small, I just cut in slices & then mince--blade straight down. Otherwise, it's far too easy to cut yourself by doing the horizontal slices first. Sigh. I hope this helps! *** I had to edit this after looking at your answers. It seems some people don't realize you're talking about SHALLOTS, not SCALLIONS (green onions). There is a humungous difference in the procedure!

*** I CAN'T STAND IT! I'm really trying to help. No one seems to know what a shallot really is. They are NOT fried red onion. You do NOT cut them in rings if you want to MINCE them. They do NOT have STALKS. They are NOT WHITE & GREEN. Please! I use them all of the time, & while I went into detail, this is the CORRECT way to MINCE SHALLOTS. Shallots (Shal-uht, shuh-LOT) may originate from Ascalm, an ancient Palestinian city--they are in the ONION family but formed more like GARLIC than an onion, with a HEAD composed of multiple cloves, each covered w/a thin, papery skin. Their colour is from pale brown to pale grey to rose. There are two main types: "Jersey" or "false" shallot, (the larger of the two) & the more subtly flavoured "True" shallot. They have a mild onion flavour. Dry shallots, i.e., with dry skin & moist flesh are available year round. So. A shallot will be a "head," or "bulb--as in garlic. You may get a large one that divides into two cloves. This is when you slice them horizontally (as I said) & then vertically, & then mince on your block. If you don't listen to me this time, I shall NEVER TRY TO HELP YOU AGAIN! So there! (I am a gourmet cook & I know what I'm talking about!)

Answer 2

Minced means finely cut. Using a paring knife or other sharp cutting knife, cutoff any strings/root and throw that out, then holding the lot start to slice as thin as possible, they'll look like circles or rings, take all the white and go about half way up the greens.

Answer 3

okay,
First: Shallots are fried red onions, so i wonder what you mean.
Second, To get the red onions there, you must cut them up. JUST the onions, not the stalks.

Start:

Onions, without any green, long parts.
KNIFE!!!


1. Remove the red(purple??) skins, and you ought to be left with a whitish bulb.

2. Slowly cut the bulb on its rounded SIDES, not downwards.

3. you should be getting rings after rings after rings inside each other.

4. to fry, heat up some oil.

6 slowly put rings( best separated from each other.) into oil

7. wait till they're darkish brown, and remoe then( NOTE: Do NOT use bare hands to remove the fried rings.)

8. You can eat them, or add them to dishes.

Answer 4

You don't. Just take the whole bunch, rinse, and w/ a pair of kitchen scissors cut all at 1/4" or 1/2" intervals until you reach the white stalk.

Answer 5

Just pound them. Or chop them up then squish them or grind them in a bowl.