Garlic and onions are a cinch. But for some reason, peeling shallots seems a much more arduous task. Typically I use my paring knife or just my fingers, but perhaps you could lend me some much needed insight. What methods do you use?
From late February through June, we're thrilled to be twisting, snapping, peeling, and pinching as many crawfish as we can. Crawfish boils are a Southern staple (especially in Louisiana and Mississippi), and we want to arm you with the secrets.