As a child I wouldn't even sit in the same room with anything containing
onions, now I use them in everything.

I've never used leeks or shallots, but from the tv food shows, I see
they are sort of interchangeable.

What is the difference in flavor?
Why would I use leeks or shallots instead of onions?

Is it mostly for the texture or is there some other subtle difference
that would make one preferable over the others?

I have had, and liked, a cream of leek soup a guy from my church makes,
but it was just a thin, no lumps, cream soup.

My cousin had a restaurant, and she would fry up little leek strips for
garnish, which I loved.

Why would I want to use shallots or leeks, in what foods specifically
and what subtleties might I expect. I really want to try something new.

I'm not into hot or weirdly exotic foods, just normal everyday American
foods, I like Chinese food too.

Denise

On Tue, 3 Feb 2009 20:06:02 -0500, (Denise in NH)
wrote:

>I've never used leeks or shallots, but from the tv food shows, I see
>they are sort of interchangeable.

If you are RICH!! Today, at the grocrery, one leek was five
dollars!!! I will continue to buy 3 lb of onions for 2.49 and make
due. Maybe next summer, I will buy leeks again but right now, some
things are "not appearing" in our food budget.

On Feb 3, 7:16*pm, Mr. Bill > wrote:
> On Tue, 3 Feb 2009 20:06:02 -0500, (Denise in NH)
> wrote:
>
> >I've never used leeks or shallots, but from the tv food shows, I see
> >they are sort of interchangeable.
>
>
I really like to use shallots when I make tuna salad. It imparts a
nice mild onion flavor without being overpowering. Also, the next
morning you do not have that strong onion flavor in your mouth when
you awaken. Be sure to buy them at a store that has a constant
turnover of it's vegetables as shallots become hot and peppery with
age. That is NOT the flavor you are looking for.*

"Denise in NH" ha scritto nel messaggio
> As a child I wouldn't even sit in the same room with anything containing>
> onions, now I use them in everything.
>
> I've never used leeks or shallots, but from the tv food shows, I see
> they are sort of interchangeable.
>
> What is the difference in flavor?

I don't think anyone can adequately explain the difference among the three--
there's even a wide difference among different kinds of onion, right?

Since American can be anything based on any ethnicity, it might be useful to
take a clue from some foreign recipes. The only thing that will really help
you is to try them all.
Some easy things to do are to make chicken broth/soup with leek instead of
onion. It has more umami flavors. (If you make a next version with
saffron, you'll have a hard time giving it up.)

Make potato salad or tuna salad with shallot instead of onion-- I am not
fond of potato salad without some version of onion, YMMV.

Make the simplest of white clam sauces using onion, then another time make
it using garlic. Don't brown either one. Both are excellent, but
different.

I don't find them interchangeable, but rather usefully capable of completely
altering a dish.

On Feb 3, 8:06*pm, (Denise in NH) wrote:
> As a child I wouldn't even sit in the same room with anything containing
> onions, now I use them in everything.
>
> I've never used leeks or shallots, but from the tv food shows, I see
> they are sort of interchangeable.
>
> What is the difference in flavor?
> Why would I use leeks or shallots instead of onions?
>
> Is it mostly for the texture or is there some other subtle difference
> that would make one preferable over the others?
>
> I have had, and liked, a cream of leek soup a guy from my church makes,
> but it was just a thin, no lumps, cream soup.
>
> My cousin had a restaurant, and she would fry up little leek strips for
> garnish, which I loved.
>
> Why would I want to use shallots or leeks, in what foods specifically
> and what subtleties might I expect. *I really want to try something new..
>
> I'm not into hot or weirdly exotic foods, just normal everyday American
> foods, I like Chinese food too.
>
> Denise

Well, they all 3 are more subtle forms of onion, but there ARE
differences (and similarities).

Shallots and green onions are probably the most similar (IMHO). Both
are milder and are more often used raw. Leeks aren't usually used raw.

Shallots are good when you want something a little milder than a red
onion. They also saute well.

You mentioned Chinese food. Green onions are often used in it.

You mentioned leeks and soup. I agree that that is one of their most
delicious uses. They're also good in gratins, risottos and mashed
potatoes.

One big thing to mention too (and was also brought up by another
poster) is price. Leeks are very hefty in cost, green onions are the
cheapest, shallots in the middle. So never buy leeks where green
onions will do.

It kind of depends on the recipes you use. Be careful with
subtituting one for the other, but leeks are the hardest to sub.

I hope this ramble helped a little.

Kris

In article >,
"Giusi" > wrote:

> > What is the difference in flavor?
>
> I don't think anyone can adequately explain the difference among the three--
> there's even a wide difference among different kinds of onion, right?

Very true!

That is one reason I like to mix purple, yellow and white onions when I
make french onion soup.

To me, leeks are milder. They lack that sulphur flavor that onions have.
Shallots have a brighter flavor with a hint of garlic, but milder.
Scallions have a pleasant, sharpish flavor.

Honestly, just get some of each, cut off a bit and taste them cooked or
raw alone. That way you can decide!
--
Peace! Om

"If the enemy is in range, so are you."
-Infantry Journal

"Mr. Bill" > wrote in message
...
> On Tue, 3 Feb 2009 20:06:02 -0500, (Denise in NH)
> wrote:
>
>>I've never used leeks or shallots, but from the tv food shows, I see
>>they are sort of interchangeable.
>
> If you are RICH!! Today, at the grocrery, one leek was five
> dollars!!! I will continue to buy 3 lb of onions for 2.49 and make
> due. Maybe next summer, I will buy leeks again but right now, some
> things are "not appearing" in our food budget.

Time to plan/plant that garden.

TammyM

TammyM wrote:

> Time to plan/plant that garden.

Shame that Billy doesn't have ready access to a farmers market. I picked
up a bunch (3 bulbs worth) of very nice leeks for $2 this weekend. I was
thinking about making some sort of leek soup in the next couple of days
since the rains are finally coming back! Soup weather.

We are going back to our CSA this year since my attempts at gardening
(i.e. tomatoes) was a total and utter failure. :-(

--Lin (black thumbs)

"Denise in NH" > wrote in message
...
> As a child I wouldn't even sit in the same room with anything containing
> onions, now I use them in everything.
>
> I've never used leeks or shallots, but from the tv food shows, I see
> they are sort of interchangeable.

No not really.


>
> What is the difference in flavor?

A big difference.

I find leeks are milder than onions.
Shallots have been discribes as a cross between onion and garlic - almost
true.

> Why would I use leeks or shallots instead of onions?
>
> Is it mostly for the texture or is there some other subtle difference
> that would make one preferable over the others?

I use Shallots to flavor sauces - a small amount gives a lot of flavor.

I like using leeks for soups that add texture as well as flavor

>
> I have had, and liked, a cream of leek soup a guy from my church makes,
> but it was just a thin, no lumps, cream soup.

OK
>
> My cousin had a restaurant, and she would fry up little leek strips for
> garnish, which I loved.


> Why would I want to use shallots or leeks, in what foods specifically
> and what subtleties might I expect. I really want to try something new.

See above

Dimitri

Mr. Bill wrote:
> On Tue, 3 Feb 2009 20:06:02 -0500, (Denise in NH)
> wrote:
>
>> I've never used leeks or shallots, but from the tv food shows, I see
>> they are sort of interchangeable.
>
> If you are RICH!! Today, at the grocrery, one leek was five
> dollars!!! I will continue to buy 3 lb of onions for 2.49 and make
> due. Maybe next summer, I will buy leeks again but right now, some
> things are "not appearing" in our food budget.
>
Heh! I was all set to make a leek and mushroom quiche and then
saw the price of the leeks!!!!! I guess I won't be making that in
the foreseeable future--unless I grow the leeks myself!

--
Jean B.