Go to the Article: Everything You Need to Know About Truffles
The opening to this is total word salad. Did you fire your editor?
Grant, enquiring minds want to know: would you ever use truffle oil for anything?
Hey! Whats up! YES - I love a good quality truffle oil. You can use it to make so many things incredibly tasty. Normally, I use it as a finishing oil for soups, toasts, salad dressings, really anything.
Hi! Thanks for the honest feedback, I don't disagree, I cut some lines. What about the truffles?! Do you like what you see?
How long do you think the oil would last? How would you make it? Having truffle oil and truffle butter on hand would be pretty amazing.
The edits make it much clearer, thanks! I do love truffles.
I want to do a truffle pasta for Christmas and have a recipe that uses truffle cream, truffle butter & truffle Gouda. Do you recommend this combo for those of us who can't afford (DAMN!) fresh truffles?
if you saw the million dollar cream of mushroom activity, we added the oil even with over an oz of fresh white alba truffles. But we used a very good quality oil that we got from the same suppler as the truffles. Very different product than most of the truffle oil out there.
Marianne, There really isn’t any sort of substitution for fresh, but as long as those ingredients you have are delicious then you should be good. Also check out Gourmet Attitudes website, they have other great products that are not fresh truffles and are amazing.
Hello, we just ordered the alba truffles...any great egg or pasta recipes you can suggest? We're stoked!
“They also grow in Croatia and Eastern Europe, although those are not considered high quality.“
I don’t believe this is true, particularly of Istrian truffles, which are very highly regarded. In fact, truffles labeled Tartufi D’Alba often were actually from Croatia
Some of the language in this post is still garbled and misleading. For example, from the "Where do truffles come from" section:
Truffles also grow wild in the forests of western Washington and Oregon. These truffles are Oregon are a different species with limited aroma and taste. And in parts of the United States, including the Appalachian area, some farmers are trying to grow black Perigord truffles.
The first sentence in this excerpt is fine. The second sentence doesn't even make grammatical sense. The third sentence implies that Washington and Oregon are not part of the United States — to be accurate, it should say something along the lines of "And in other parts of the United States, . . ."
my absolute favorite is just on top of some soft scrambled eggs... or simple butter pasta.
There are many truffle products available (ranging from dust to tiny summer truffles) from stores like World Market— how would you treat these differently from premium quality truffles?
Why would you store the truffle with the rice/eggs/butter? Will the other ingredients absorb the aroma/flavor enough to make a difference in the dish?
yes they absorb a lot of that aroma and flavour. Butter and eggs especially.
I beg to differ that Washington(Oregon) native truffles have "limited aroma and taste". Fresh ones are delicious and are at least a day fresher than European ones. Plus it's loads of fun hunting for them!
Perigords have been successful cultivated in Washington, Oregon and California.
https://www.sfchronicle.com/living/article/Now-that-California-farms-truffles-it-needs-13710308.php
The trick is getting them that fresh. The purveyors up here don't understand the loss of quality over 5 days. They yell, "Look its a truffle give me $$$" when it's been in their fridge for 5 days. If there's a PNW equivalent to Gourmet Attitude that ships fresh truffles, I'll be the first to buy.
I'm a bit late on chiming in, but I'm super glad I took advantage of this opportunity. My parents are hard to buy gifts for, so I got them a pair of white\black truffles. As a good son, I got the same for myself for "tech support". The fate of the black and white truffle are very intertwined because of their relative shelf life. The black truffle was actually the first to be sliced because both arrived on 12/31/2019, and black truffle on great bread with incredible butter seems a good way to ring in the new year. The white truffle opened with an eggplant parm and a parsnip sauce pasta the next morning. The aroma was amazing. Then a couple days of eggs left with the white truffle to absorb it's flavor with white truffle sprinkled on top of the scramble. My favorite application was sliced over a cucumber salad with bucheron cheese and Merula olive oil and Jacobsen sea salt crystals. And to finish off what was left of the black truffle I shaved a couple bits for presentation then chopped the rest and put it in the sous vide bag with a lobster tail and very good butter. It turns out a lobster tail just in a pool of butter goes from meh to Michelin star material if you have a few slices of perigold black truffle sliced on it.
I bought one black truffle. My hubby is a truffle nut and I thought this would be a great surprise. We made steaks and cauliflower mash using truffle on the steak and in the mash. It was flavorless. Vert disappointed, I thought we found a better supplier than D’Atagnan, but no.
