Using Shallots & Garlic for Tuna Noodle Casserole

Video Transcript

"On behalf of Expert Village I'm Laura Banford. And I'm going to show you how to make an updated tuna noodle casserole. Now where going to slice up our shallots and our garlic for the base of our roo. Shallots are part of the onion family there small and usually pointed these are exceptionally pointy ones. Sometimes they have more bulbs and there a little fatter, they are more delicate then a regular white onion. And they kind of disappear into the sauce the way a red onion would not. So these are perfect for the base of a roo. I'm using some baby garlic these each are whole cloves this is one clove another words this is one clove. There a little milder than the bigger bulbs of garlic and I like that for this. So here we put start with the shallots. Going to trim one end, then the other end. Square the edge and unpeel it. It should come off and squirt a little. There we go and the outer layer will come right off. And in this case you can just slice some fairly thin length and then where going to run our knife through slice them up. Like that and then take our baby head of garlic, and sought of a similar treatment slice the ends off. And that boy the skin just comes right off of that. This is kind of a fat guy, so I'm going to cut it in half. Then we slice really the same technique, as with the shallot, the thinner the better. You want the flavor you don't want big hunks of garlic for sure in this sauce. Then run your knife through it, and easy as that you have finally diced shallots and garlic, and we are going to use this for a roo, which we are going to make in the next clip. "See you there"."