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10

They're so expensive because there really isn't anything else with the same flavor, and they can't be cultivated. However, they do take some of the smaller ones to make truffle oil, which is much more reasonably priced, and more easily available.


7

Botulism is spot on - not only can botulism spores survive in honey (hence the "no honey for babies under 1 year" rule), the truffles have grown in soil, which is a typical source of Clostridium botulinum spores. There are well- known reports of botulism caused by garlic in oil and truffles in oil (albeit rarer due to the way smaller total amount of ...


7

Ok, first of all make sure you are getting French or Italian truffles, not Chinese or Oregon. Some people like the latter but they are quite a bit different. Black truffles do well cooked, while white truffles are usually only used shaved raw over a dish. When I use them, I like to use them in a situation where I will really be able to taste them. A few ...


4

Truffles are a very delicate ingredient that can lend a rich, nuanced flavor. I have always used them with other delicate flavors to bring out the complexity. I only use preparations that have 1-3 strong 'front' flavors if a delicate ingredient is included. I have used truffles to good effect in omelettes, cream sauces, and shaved on top of certain roasted ...


4

You can store fresh truffles in a kitchen towel and close it in a glass jar. Here (http://www.truffle-shop.com/storing-truffles) I even read that you can store the truffle with rice or eggs. The perfume will penetrate the egg shell and later you can eat truffle scrambled eggs without putting truffles on :-)


3

Basically, it is that easy. But it is a costly endeaver. I have know chefs to make it with a pure olive oil or grape seed oil. Some heat it to 220 degrees or so but I have meet some that don't. The ones that didn't made sure to pull the oxygen from the bottle with one of those wine vacuum savers. I have been told self made truffle oil will lose it ...


3

The process is apparently very simple: grate fresh truffle into salt using a microplane, and pulse with a food processor to blend. One source said the flavor intensified over time. I can't find a ratio either, but it looks like about 10:1 salt:truffle, maybe less. Flavor is always going to vary a bit with something natural such as truffles, but if your ...


3

I suggest you to use not the oil, but the butter. I think it's much more pleasurable. I don't know if you can find it where you live, but if you have a chance, go for it. Another possibility is that you spend the money for a small truffle and put it in oil. If you are passionate about risotto, put it into a small jar with some rice. It will get the flavor ...


3

I think the truffles that are exported are of better quality on average than what you'll find on the european market. I've never tried the american ones consciously (they're not imported to Europe as far as I know). You could also take into account that the fresher the truffles are the better the quality, so in theory it would be better to eat american ...


2

I would expect a difference in taste between an N. American white truffle and a European one simply because they are not of the same species. Italian white truffle are "Tuber magnatum" and N. Amercian are either "Tuber oregonense" or "Tuber gibbosum" depending on region and time of harvest.


2

13 grams to serve pasta for two is generous, but not extremely so. I think you're smart to keep the dish simple, you don't want to complicate things with extraneous flavors to muddle the taste of a star ingredient so special. Despite the very topical and interesting link provided by SAJ14SAJ, I'd be wary of sauteing the truffle in anything truffle flavored, ...


2

Truffles are a low acid food, and they grow underground, so they are at risk to have botulism spores present. Vacuum packing creates a low oxygen environment, which is what the botulism bacteria requires to grow and produce its toxin. Unless the truffles have been salted (to 5% by weight), acidified (to a pH of 4.6 or lower), or frozen (at all times ...


2

Your best bet is something that is airtight. If you're within reach of a vacuum packager, I think that putting a folded paper towel in the base of the bag and placing the truffles on top and sealing under a snug vacuum will keep them freshest the longest. Like any other fungus you don't want to expose them to much moisture. Don't wash them until your ready ...


2

Uncooked? I was shocked at how unimpressive the flavor of raw shaved truffle was. It was kind of earthy, not particularly strong in flavor; in this case the truffle was probably not fresh enough. When heated and allowed to release their full flavor and aroma into food though, they are phenomenal. There's a rich, luscious taste and smell, with an almost ...


2

In general, truffles don't do well with prolonged cooking. You lose the delicate fragrance associated with it. White truffle is never cooked. Just garnish at the end - table side. Its fragrance is very delicate. Usually you add it at the end , or shave it on top. You need to use a mandolin or truffle slicer, thick slices aren't as good as thin pieces. ...


2

From Google: While you probably won't die from eating fungus, keep in mind that foods that are moldy may also have invisible bacteria growing along with the mold. The colorful mold you see on the surface of food is just the tip of what is going on inside. Most molds are harmless, but some are dangerous. Some contain mycotoxins. My suggestion is that ...


1

Dave Arnold developed an effective way to infuse oil with aromatics that are heat sensitive. To employ it, you need an ISI or other brand whipper. Here is an example: https://www.starchefs.com/product_education/iSi/whipper/html/recipe-lemon-infused-extra-virgin-olive-oil-dave-arnold.shtml I've had great success with the technique and see no reason why you ...


1

Edit This answer assumes that you want a shelf-stable oil. If you are going to use up the oil immediately (or within 3 days and refrigerate), methods like the pressure charging from moscafj's answer don't pose a safety problem. Simply, you can't. I am not sure how industrial oils are made, maybe they are irradiated or simply made under sanitized ...


1

This is true, most truffle oil is not flavored with truffle, it is rather flavored with dithiapentane(an odorant). You should be able to tell by the label if it is in fact flavored by the actual truffle or dithiapentane. Not sure I would say that a sliver of truffle in the bottle would be enough to know for sure. On a side not I recently had the ...



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