Recent content by darren h

  1. darren h

    Why is my roasted shallot vinaigrette grainy

    Its my recipe, most recipes I see ask for only a few shallots, usually "confited" as you indicated.  However, to my palate their is a huge difference between simmering them in oil, oil/butter, and a nearly dry roasting.  For this occasion (frisee and lardons with fried shallot rings and market...
  2. darren h

    Why is my roasted shallot vinaigrette grainy

    Remembered to post... I figured out the shallots are actually too raw because I wasn't covering the pan with foil (only a 500 degree convection oven available) The outside definately cooked but the inner layers were basically warmed through. After fully cooking the shallots in the oven and...
  3. darren h

    Why is my roasted shallot vinaigrette grainy

    I stream oil and I am pretty sure I don't need a stabilizer, what I am wondering is if the shallots are actually breaking down enough or not. For example, a vinaigrette I made at home as an experiment was a success by making an acid base by simmering the roasted shallot in the acid...
  4. darren h

    Why is my roasted shallot vinaigrette grainy

    New to the forum, with many other questions on the way, but this has gotten me several times... I have made roasted shallot vinaigrette both at home with a standard blender and a work with a vitamix (vitaprep?) and for some reason within the first hour the oil separates and the shallots are not...
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