You are less likely to injure yourself while working with a sharpened blade as opposed to a dull one because it’s easier to make a cut without slipping when the blade is sharp. [2] X Research source
If you need to speed up the process, you can cut into the first layer of the shallot below the skin as well. As you remove the skin, you should begin to see the shallot’s light pink or purple coloring underneath. [8] X Research source Discard both the ends and skin of the shallot when you’ve finished peeling.
This can take up to 10 minutes, depending on how many shallots you put into the boiling water.
You can either run the shallots under the sink or place them in a bowl of ice water. The process of quickly scalding a vegetable in boiling water and then putting it into cold water is called blanching. This is done to change the texture of the vegetable, remove the skin, or lock in flavor before storage. [11] X Trustworthy Source National Center for Home Food Preservation Publicly-funded center dedicated to educating consumers about research-backed safety practices for preserving food Go to source
Discard the stems, roots, and peeled skin once you are done peeling.
