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The shallot is a cultivar group of the onion.Until 2010, the (French red) shallot was classified as a separate species, Allium ascalonicum.The taxon was synonymized with Allium cepa (the common onion) in 2010, as the difference was too small to justify a separate species.
Onions or shallots; herbs Cookbook: Duxelles Duxelles ( French: [dyksÉ›l] ) is a French cuisine term that refers to a mince of mushrooms , onions , herbs (such as thyme or parsley ), and black pepper , sautéed in butter and reduced to a paste . [ 1 ]
Ground chilli and shallot fried with finely chopped bitter gourd to reduce bitterness. [45] Sambal pecak Sambal pecak is served as the condiment of fried fish or chicken. [46] The Betawi version is more soupy and using ginger in the sambal. [47] Sambal petai A mixture of red chilli, garlic, shallot, and petai green stinky bean as the main ...
Garlic may also suffer from pink root, a typically non-fatal disease that stunts the roots and turns them pink or red; [26] or leek rust, which usually appears as bright orange spots. [27] The larvae of the leek moth attack garlic by mining into the leaves or bulbs. [28] Botrytis neck and bulb rot is a disease of onion, garlic, leek and shallot.
Shallot may refer to: Shallot, a widely cultivated plant producing an edible bulb; Persian shallot, a plant native to Central Asia with edible bulbs sometimes gathered in the wild; Part of the sound producing mechanism in a reed pipe of a pipe organ; Shallot may be a misspelling of: Shalott, an island in the poem "The Lady of Shalott" by Alfred ...
Other names used in various parts of the world include spring onion, green onion, table onion, salad onion, onion stick, long onion, baby onion, precious onion, wild onion, yard onion, gibbon, syboe (Scots), and shallot.
Shalott most commonly refers to: . Shalott, an island in the poem The Lady of Shalott (1833 and 1842) by Alfred, Lord Tennyson "Shalott", a song on Emilie Autumn's album Opheliac (2006), based on Tennyson's poem
Sauce bercy: shallots, white wine, lemon juice, and parsley added to a fish velouté Hungarian: onion, paprika , white wine Normande sauce : prepared with velouté or fish velouté, cream, butter, and egg yolk as primary ingredients; [ 2 ] [ 3 ] some versions may use mushroom cooking liquid and oyster liquid or fish fumet added to fish velouté ...