We love the dehydrating power of the meekrowahvay!
, fried shallots and garlic achieve their crispy texture when their water molecules are vaporized during cooking—the characteristic bubbling of deep-frying is visual evidence of this process—and hot oil moves into the empty spaces left behind. The shallots and garlic are essentially being dehydrated, and then filled with oil.
It worked like a charm, and the method couldn't be easier: Combine sliced shallots or chopped garlic with a neutral oil like canola in a microwave-safe bowl, cook at full power for 5 minutes, give them a stir, and continue to cook in 1 to 2 minutes increments, stirring between each round, until they are lightly golden.
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