Jim Davis, a native of West Virginia, has had two successful professional careers, one traveling the world building hospitals in seven countries and another as a Mortgage Broker in the Gaithersburg Area.
Jim is a graduate of the part-time Professional Program of L’Academie de Cuisine in Gaithersburg and has been a teaching assistant at the Bethesda location of L’Academie for more than 8 years and has assisted both local and world-renowned chefs in more than 500 classes. He has been teaching more than forty cooking classes in all disciplines each year for the last 8 years for the Montgomery County Recreation Department and also is an instructor at Bryan’s Kitchen, a Cooking Studio in the Kentlands section of Gaithersburg, MD, owned by his son, Bryan Davis.
Jim also has a strong interest in wine and has studied wines with leading wine educators. He teaches a monthly wine and food pairing class for the Montgomery County Recreation Department and teaches private wine and food pairing parties and classes in the clients home or at Bryan’s Kitchen. Jim is a member of the Society of Wine Educators.
Jim was named “Chef of the Year,” 2005-2006, in July 2005 at the Annual Summit of the American Personal Chef Association in New Orleans, LA. Jim is also the Eastern Regional Director of the APCA.
Jim and Sandra have been married for 48 years, have four married children and six grandchildren.
How to Cut Shallots
Chef Jim Davis shows you how to cut shallots.
This expert: 3,342,803 views
Jim Davis: Hi, I'm Jim Davis; I'm going to show you all about Shallots. You know, shallot is like a cross between an onion and garlic. It's primarily French; the French use it almost always instead of onions. It's a very mild flavored, one that lasts a long time in the cooking process.
So today we're going to learn about chopping, mincing and dicing Shallots. Shallots are kind of a combination between an onion and garlic, particularly popular with the French. First I fell off the top, then cut the shallot in half. Then we peel off the outside peel of the shallot, found sometimes as two or three little pieces inside like this. Then we're going to cut slices, through to the back of the shallot and to the bottom of the cutting board but not cut through the back. So it's all held together by the back. We slice off, slices of shallot. Look at there, we have chopped shallots. That's how you chop a shallot.
First we cut off the top and then we cut it in half right through the middle. Peel off the outside peel like that. Lay the shallot down and working crosswise we're going to hold the fingers like a claw, we're going to take our knife and slice very thin slices. Almost always when you're slicing a shallot, you need very thin slices. All rest of these shallots to be sliced very thin. So we use our fingers as a guide and slice off the shallot very thin. And that is how you slice the shallot.
First we cut off the top, then we cut it in half, and we peel off our shallot, and then we make long, thin, very close together cuts, sixteenth of an inch going to the back of the shallot, and all the way to the cutting board, but not through the back. Then we're going to make a horizontal cut in our shallot, and then we're going to slice it very very thin. You know I'm using my fingers as a guide, my knuckle as a guide for that slice, because anything that's in front of that knife gets -- in front of that knuckle gets cut and anything right, it doesn't. So I keep my fingers behind that knife. Now if I need that cut to be just a little finer, then I hold the fingers on my knife and I walk my knife through the shallots, and that makes an even finer minced shallot.