Scallion and Shallot definitions from foodtv.com

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scallion

 

Definition: [sKAL-yuhn] The name " scallion " is applied to several members of

the onion family including a distinct variety called scallion, immature

onions (commonly called green onions), young leeks and sometimes the tops of

young shallots. In each case the vegetable has a white base that has not

fully developed into a bulb and green leaves that are long and straight.

Both parts are edible. True scallions are generally identified by the fact

that the sides of the base are straight, whereas the others are usually

slightly curved, showing the beginnings of a bulb. All can be used

interchangeably although true scallions have a milder flavor than immature

onions. Scallions are available year-round but are at their peak during

spring and summer. Choose those with crisp, bright green tops and a firm

white base. Midsized scallions with long white stems are the best. Store,

wrapped in a plastic bag, in the vegetable crisper section of the

refrigerator for up to 5 days. Scallions can be cooked whole as a vegetable

much as you would a leek. They can also be chopped and used in salads, soups

and a multitude of other dishes for flavor.

 

shallot

 

Definition: [sHAL-uht; shuh-LOT] The name of this onion-family member

(Allium ascalonicum) comes from Ascalon, an ancient Palestinian city where

the shallot is thought to have originated. Shallots are formed more like

garlic than onions, with a head composed of multiple cloves, each covered

with a thin, papery skin. The skin color can vary from pale brown to pale

gray to rose, and the off-white flesh is usually barely tinged with green or

purple. The two main types of shallots are the Jersey or " false " shallot

(the larger of the two) and the more subtly flavored " true " shallot. Fresh

green shallots are available in the spring, but as with garlic and onions,

dry shallots (i.e., with dry skins and moist flesh) are available

year-round. Choose dry-skinned shallots that are plump and firm; there

should be no sign of wrinkling or sprouting. Refrigerate fresh shallots for

up to a week. Store dry shallots in a cool, dry, well-ventilated place for

up to a month. Freeze-dried and dehydrated forms are also available.

Shallots are favored for their mild onion flavor and can be used in the same

manner as onions.

 

 

 

 

 

> " Deborah Smith " <hicando

>

>

>Re: Scallions, was Another beautiful day.

>Sun, 6 Oct 2002 19:16:49 -0400

>

>Hi MatriXeno and Kris,

> I am new to the list and generally Iurk for a while and then give my

>opinion.

> I thought the same thing about scallions. The grocery store I shop at

>has green onions and scallions. Green onions are what you two have

>described. I thought green onions and scallions were the same, just called

>different depending on which part of the country you are from. Scallions

>are very small onions. They are bagged about 5 to a bag and very

>expensive. The grocery store does not carry them all the time. I use

>green onions when the recipe calls for scallions.

> My family and I are new vegetarians. We still eat eggs, cheese and

>milk.

> I am eager to learn as much as I can to fix a balanced meal.

> Hicando

> -

> MatriXeno .

>

> Saturday, October 05, 2002 4:10 PM

> Re: Scallions, was Another beautiful day.

>

>

> JC, they are those green things that come on your baked taters at

> restaurants. Kris explained them very well. They are like big chives

>or

> small leeks. They usually are 2 or 3 bundles for a $1.

>

>

> >Kris <kristc99

> >

> >

> >Re: Scallions, was Another beautiful day.

> >Sat, 5 Oct 2002 07:13:23 -0700 (PDT)

> >

> >Green onions. Have you seen those? You usually find them bundled

>together

> >in

> >your produce department. If you plant an onion, you get a sprout with

>green

> >leaves like long slender tubes coming off of a white base part. This is

>a

> >green

> >onion, otherwise known as a scallion. Usually they are grown from

>little

> >tiny

> >onion bulbs so they make a long slender plant.

> >

> >Usually they are fairly mild and you sometimes see the green parts

>chopped

> >and

> >used as a flavorfull garnish, a bit like chives. They can also be used

>like

> >onions in many recipies.

> >

> >Kris

> >

> >--- Jeanne Reiswig <r5c2j wrote:

> > >

> > > Could someone please help me by telling me what

> > > scallions are. I am sure they are a vegetable, now

> > > DON'T LAUGH. LOL And here I am laughing. I honestly

> > > don't know what scallions are tho I have heard of

> > > them.

> > JC

> >

> >

> >

> >

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> >http://faith.

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>

>

> " If, at first, you do succeed, try to hide your astonishment. "

>

>

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