Camire talks with How Stuff Works
How Stuff Works interviewed Mary Ellen Camire, professor of food science and human nutrition in the University of Maine’s School of Food and Agriculture, about cooking with shallots. Camire explained that shallots offer a more delicate flavor than onions and made recommendations for preparation. “I think that deep-fat frying would ruin shallots’ flavor. The mild taste would work well in salad dressings compared to onions,” Camire said.