Hi everyone,
I'm new here. So glad that I found this site. The reason I looked around for cooking forums is that there is something that I cannot figure out ...
A lot of recipes call for softening shallots. My obsession with cooking shows also tells me that starting with shallots will enhance flavor. Some of my recipes call for high heat. So, even if I start with medium or medium-low, half way through my recipe, I get a pan full of little burnt piece of shallots.
Can anyone give me some suggestions?
Thanks a lot. I'm looking forward to spending more time on this forum.
ben
I'm new here. So glad that I found this site. The reason I looked around for cooking forums is that there is something that I cannot figure out ...
A lot of recipes call for softening shallots. My obsession with cooking shows also tells me that starting with shallots will enhance flavor. Some of my recipes call for high heat. So, even if I start with medium or medium-low, half way through my recipe, I get a pan full of little burnt piece of shallots.
Can anyone give me some suggestions?
Thanks a lot. I'm looking forward to spending more time on this forum.
ben