The Microwave Makes Quick, Easy Work of Fried Shallots and Garlic

Like Nigella Lawson, we ‘re longtime fans and champions of one of the most badmouth pieces of modern kitchen equipment—the meekrowahvay, or microwave, for the uninitiate. We ‘ve covered how they can be used to bang-up effect for toasting nuts, making rice, steaming vegetables, whipping up a chocolate cake in 10 minutes compressed, and of course, popping a big old batch of popcorn or zapping a Hot Pocket to mouth lava perfection. Microwaves are the most effective method of inflame transplant in your kitchen, using electromagnetic radiation sickness to effectively target water molecules in foods, agitating them at a rate that produces enough friction to generate heat, and finally vaporizing them. This dehydrating power can be deployed for drying leftover herb, and besides for frying shallots and garlic for a batch of chili wrinkle .

Like potato chips, fried shallots and garlic achieve their crisp texture when their body of water molecules are vaporized during cooking—the feature bubbling of french-fry is ocular evidence of this process—and hot petroleum moves into the empty spaces left behind. The shallots and garlic are basically being dehydrated, and then filled with oil. Most french-fry projects are good done on your stovetop, for cooking efficiency and safety reasons, but thanks to their holey texture, shallots and garlic can be well ( and safely ) fried to golden brown in a microwave oven. The even heating system of a microwave makes immediate oeuvre of crisp alliums without taking up space on your stave, there ‘s no want to tinker with the fire of a finical burner or constantly stir the alliums as they cook, and it allows you to make much smaller batches if you ‘re good looking to make a crisp garnish for a salad or serve of noodles .

Stirring a bowl of shallots frying in oil.
I was first base introduced to this proficiency by former Cook ‘s Illustrated editor program Andrew Janjigian when we were both working together at America ‘s Test Kitchen. One day in the test kitchen he had a little excess time on his hands, and decided to whip up a batch of chili crisp. not wanting to take up valuable kitchen burner space that early test cooks needed for recipe test, he turned to the microwave as an experiment for the shallot and garlic-frying .

It worked like a charm, and the method acting could n’t be easier : combine sliced shallots or chopped garlic with a neutral oil like canola oil in a microwave-safe stadium, fudge at wax might for 5 minutes, give them a stimulate, and continue to cook in 1 to 2 minutes increments, stirring between each round, until they are lightly golden. At this indicate, carefully remove the roll from the microwave, strain the petroleum into a heatproof container, and lay out your crisp bounty onto paper towels, giving them a sprinkle of salt. For the garlic, I besides like to give a very light dust of powdered carbohydrate, a proficiency that I picked up working in restaurants that does n’t impart any obtrusive sweetness, but equitable tempers the elusive bitterness of the garlic. Crunchy garnishes ready in a elasticity, thanks to the trustworthy, but hard to pronounce, microwave .


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