Shallot
Whole shallots should be large, dry and plump cloves. They will have a bright purple-pink, waxy skin. Shallots will have a pungent, but, not over-powering aroma.

Storage
» Store immediately in the coldest part, of the walk-in cooler.
» Store in the original container away from drafts from the cooler fan. Exposed shallots will suffer dehydration damage (shrivel and browning) from direct exposure to the cooler fans.
» Shallots are not sensitive to ethylene exposure.

Handling
» Follow good rotation practices, first shipments received should be used first.
» Do not soak. Soaked shallots will lose its flavor and pungency.
» Avoid placing the case or raw product on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.

Preparation
»Prepare as needed. Try not to use product from the previous day.
» Always use sharp, sanitized knives to prep. Cutting with dull knives cause the cloves to lose their moisture and flavor.
» Immediately store prepped shallots with plastic wrap, not allowing any air contact.