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Peeling shallots...there must be an easier way

yummymummy Feb 15, 2005 02:31 PM

Garlic and onions are a cinch. But for some reason, peeling shallots seems a much more arduous task. Typically I use my paring knife or just my fingers, but perhaps you could lend me some much needed insight. What methods do you use?

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    FatBob RE: yummymummy Feb 15, 2005 02:48 PM

    Sometimes, and only sometimes, if you press down on the Shallots with the blade of a knife, it helps to peel them. Kind of like what you can do to Garlic.

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      Lanny RE: yummymummy Feb 15, 2005 04:36 PM

      A rubber-sheet garlic peeler woks OK. I also use the side of my Meat Cleaver to 'press' the Shallot / Garlic. This ruptures the skin a bit.

      4 Replies
      1. re: Lanny
        Pat Hammond RE: Lanny Feb 15, 2005 05:10 PM

        What's a rubber-sheet garlic peeler? I've never heard of it. Thanks!

        1. re: Pat Hammond
          Mr. Taster RE: Pat Hammond Feb 15, 2005 05:58 PM

          It's literally a small textured, square rubber "cloth". You roll it up with the garlic in the middle, give it a little strength (or a smush) and the garlic paper comes off.

          I personally just use the side of my chef's knife :-)

          Mr. Taster

          1. re: Mr. Taster
            Pat Hammond RE: Mr. Taster Feb 15, 2005 07:02 PM

            Thanks. Your method is mine, too.

            1. re: Mr. Taster
              p.j. RE: Mr. Taster Feb 16, 2005 09:53 AM

              Sounds like the rubber thingys that I use to open stubborn jars!

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          Cyndy RE: yummymummy Feb 15, 2005 06:46 PM

          I don't really understand this being an issue, but perhaps you have a different kind of shallots where you live than I have here?...my shallots are the size of a fingerling potato and about the same shape...diameter of a small onion, but long, like a fingerling. Anywhooo...I just top and tail, slit the side and peel the skin and first layer if necessary. I'd love to know about different kinds tho! Anyone?

          2 Replies
          1. re: Cyndy
            Scagnetti RE: Cyndy Feb 16, 2005 10:05 AM

            My experience as well.

            1. re: Cyndy
              dude RE: Cyndy Feb 16, 2005 11:57 AM

              Much of the time that I see them they are about twice the size of a garlic clove, no more.

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              Shiro Miso RE: yummymummy Feb 15, 2005 08:54 PM

              I hear you... shallots can be a chore. Sometimes the long, larger shallots (french shallots) are available but when they are not those little shallots are a bear to peel. (They are about 1/2 the size of a head of garlic)

              Are the little ones the ones you mean? I top and tail, split in half, and crush with the side of the knife to help loosen the skin. Still not an easy task though.

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                Pantagruel RE: yummymummy Feb 16, 2005 10:56 AM

                I blanch them for a few seconds. The skin comes right off.

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                  Sonnya RE: yummymummy May 2, 2014 09:15 AM

                  Cut the tips off first, then apply a spoon of oil to them and leave it for some time. Just hold them and press it, the onion pops out, the skin will remain in your hand

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                    ctfoodie RE: yummymummy May 2, 2014 10:10 AM

                    My market sells them already peeled!

                    1 Reply
                    1. re: ctfoodie
                      rudeboy RE: ctfoodie May 2, 2014 11:27 AM

                      I wonder how they do it at your market? I saw a thing on Chow about peeling ginger using a spoon. Been doing that ever since for ginger, but I haven't tried it on shallots. I don't use them that much because they're $4 per pound here.

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