Crispy Shallots (Why is No One Salting Them Ahead?)

Crispy Shallots Why is No One Salting Them Ahead? Mandoline (this one is cheaper than the one I use in the video and works just fine): https://amzn.to/2wz2PSQ Cut Resistant Glove https://amzn.to/2ImD4HU 160 g sliced shallots 2 tsp Diamond Crystal Kosher Salt (use 1 tsp for other salt types) about 1.5 cups (325g) neutral oil, like canola or grapeseed Put shallots into a bowl, sprinkle with salt, toss, let sit for 1 hour. Dry shallots on paper towels. Combine oil and shallots in a pot and set over medium-low heat. Bring to a simmer and cook stirring occasionally for 15 min. If you see any browning, lower the heat. Turn up the heat to medium-high and cook stirring often until almost as brown as you want them to be. Pour through a fine mesh sieve set over a heat proof bowl and spread on a paper towel. Cool completely and store in an airtight container at room temperature. Support my channel   / helenrennie   My cooking classes in the Boston area: http://www.helenrennie.com FACEBOOK:   / helenskitchencooking   TWITTER:   / helenrennie1   INSTAGRAM:   / helen.rennie