Flour or powder?
Just saw this thread for the first time. It seems to me that people are talking about two distinctly different products. "Truffle Flour" is more specific than as one way to refer to two different things. Truffle flour
, which is wheat flour that has been "aromatized" by truffles -- sort of the way rice or eggs pick up the scent of the truffles when you store them together; and truffle powder
, which would be pure truffle, dried and ground to a powder. But I don't know if such a product exists (haven't checked out the link supplied by Kimmie) -- I don't think truffles would dry very well if at all without losing their perfume.Urbani
has white truffle flour, white and black oils, fresh and frozen truffles, and whole and truffles pieces in jars, all available by mail. There may be other sources, but they're the one I know and trust. When you go to their site, they have a link to a number of articles about truffle flour (I remember reading the one in the NY Times
only has white and black truffle oils, and truffle butter.
I've used oil from both purveyors: white from Urbani, black from D'Artagnan. Sometimes the D'Artagnan oil can vary in strength. Never used any other of the truffle products from either, but I have
used various dried mushrooms from Urbani. As I said, I trust them.What are you thinking of making?
and May I have some when you're done?
:lips: ;) ;)