Does anyone have a tricks for peeling shallots? I find myself soooo frustrated when I am in a hurry and trying to peel that paper thin layer of external peel from the shallot. Onions I don't seem to have the same issue with.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
That drives me nuts. I'm lazy and I cut through the first layer and peel it and the skin off. I know it's wasteful but...it keeps me shallot sane!
Drop the shallots in a pan of water while peeling them, the water tends to soak into the papery peel & helps peel it off easily.
(wonder why I show up as WFM customer on Food52 when I've logged into the WFM site as Panfusine)
I always just try to buy the biggest shallots that I can find so that I can just peel off the first inside layer, shallots are just kinda a pain.