Have any of you ever used freeze-dried shallots? If so, how were they and what was the conversion factor versus fresh shallots?
Also, how would they be used in recipes that call for sweating or sautéing fresh shallots (as opposed to something where they could just be tossed into an existing liquid)?
I have never seen shallots down here, but have found a place where I could get freeze-dried shallots, so I'm trying to decide if they are worth getting and, if so, what quantity I should get.
Any ideas?
Thanks.
Also, how would they be used in recipes that call for sweating or sautéing fresh shallots (as opposed to something where they could just be tossed into an existing liquid)?
I have never seen shallots down here, but have found a place where I could get freeze-dried shallots, so I'm trying to decide if they are worth getting and, if so, what quantity I should get.
Any ideas?
Thanks.
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