My birthday is coming up, and we saw some black truffles at Whole Foods, so we thought it was time to try cooking with this rather expensive ingredient. I've never cooked with truffles before, and it's $30 worth for a dinner. That's probably the single most expensive ingredient I've ever used in a recipe. So it's making me more than a little nervous.
How should I treat truffles while cooking with them? Are there any pitfalls to avoid?