Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Feb 15, 2005 02:31 PM

Peeling shallots...there must be an easier way

  • y

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?

  1. Click to Upload a photo (10 MB limit)
  1. 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.

    1. 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

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

        1. re: Pat Hammond

          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

            Thanks. Your method is mine, too.

            1. re: Mr. Taster

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

        2. 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? 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

            My experience as well.

            1. re: Cyndy

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

            2. 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.

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