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Dehydrate Shallots
Dehydrate shallots to make them shelf-stable in your pantry all year long. Use them like you would use dried onions in dishes you love, or to make a remarkable shallot powder for seasonings.
Prep Time
10
minutes
mins
Drying time
10
hours
hrs
Total Time
10
hours
hrs
10
minutes
mins
Course:
Preserved Food
Cuisine:
American
Diet:
Vegetarian
Servings:
1
Calories:
7
kcal
Author:
Darcy Baldwin
Equipment
1 Dehdyrator
Knife
Cutting Board
Mesh liners
Parchment / baking paper or fruit leather sheets can be used.
Ingredients
1
tablespoon
Shallots
use as many shallots as you'd like
Instructions
Cut root from shallot
Remove paper from shallot bulbs (separate those bulbs if there are more than one)
Slice into rings or dice or slice.
Spread onto lined dehydrator trays (line with mesh as these will shrink and fall through trays)
Dry at 125°F / 52°C for 10-14+ hours
Test: Cool. Shallots should be dry, separate easily, and have a plink sound when dropped onto a hard surface.
Condition - 5 days in an airtight container, shaken daily, to make sure no sticking or moisture is evident.
Store in an airtight container for up to two years.
Video
Notes
How to Make Shallot Powder
Place shallot pieces into a coffee grinder or bullet blender
Pulse until pieces have been broken down
Grind for up to 15 seconds at a time (you don't want to burn the motor out)
Powder to as fine of a texture as you prefer
Condition powder
- this method helps dry out powder from the grinding process and any moisture it absorbs while it is exposed to air.
Add 1/4 teaspoon arrowroot powder per cup of powder to help prevent clumping if desired.
Store in an airtight container for up to a year.
Nutrition
Serving:
1
tablespoon
|
Calories:
7
kcal
|
Carbohydrates:
2
g
|
Protein:
0.3
g
|
Fat:
0.01
g
|
Sodium:
1
mg
|
Potassium:
33
mg
|
Fiber:
0.3
g
|
Sugar:
1
g
|
Vitamin A:
0.4
IU
|
Vitamin C:
1
mg
|
Calcium:
4
mg
|
Iron:
0.1
mg