- Look for dry, firm bulbs that are free of any sprouts.
- Do not refrigerate; store in a dry, well-ventilated place for up to three weeks.
- For chopped shallots, remove top and bottom ends, slice in half, then gently pull off the skin before dicing into desired size.
- For whole shallots, remove the skin before using by immersing the shallot in hot water for five minutes, then running it under cold water. Using a sharp paring knife, pull the skin back from top to bottom, then cut off the butt end without cutting into the bulb.