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Black Truffle Oil?

post #1 of 9
12/5/00 at 11:02pm
Thread Starter 
From Diane,

"I recently puchased a bottle of black truffle oil from Italy. I've heard it was wonderful, but the smell and taste is so strong that I really don't understand. I tried it in mashed potatoes, but couldn't eat it. At first I thought it must be spoiled, but found out from others that it is not. I'd really like to experience the 'wonderful' part about it. How can I accomplish this?"
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post #2 of 9
12/6/00 at 7:36am
I never had truffle oil, lucky you for having a bottle. My experience is with truffle vinegar. Like Julie said you use it in small quantity. For vinaigrette I used 1 teaspoon truffle vinegar and 2 tablespoons white wine vinegar and olivie oil. It was enough to delicately flavour the salad.

I hope your oil hasn't turned rancid. It would be shame to loose it.
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #3 of 9
12/6/00 at 1:53pm
You must never mix truffle oil with anything directly. If you mix with the wet ingredients first befor adding to your patatos, like say for instance, if you were making a herb, truffle patato mash then add three drops per pound to the butter at room temp and mix both together and let infuse for 20 minutes or so. You could also add the herbs w/ the oil and butter.
"Every kiss is a blessing"! Or is it "Every blessing is a kiss"
Does anyone know what time it is.
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post #4 of 9
12/8/00 at 12:19pm
Thread Starter 
Hi Kyle,

A friendly tip, you don't need to post your question more than once here. I've responded to your question at the Recipe Exchange, click on this link:
http://www.cheftalkcafe.com/ubb/Forum2/HTML/000156.html
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post #5 of 9
12/8/00 at 9:03pm
I was lucky enough to get a small bottle of black truffle oil for my birthday. Does anyone have any risotto recipes that would make good use of my bounty?
Thanks,
Kyle
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
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post #6 of 9
12/12/00 at 11:53am
In the January 2001 issue of Bon Appé*** there is a article on truffle oil and a few recipes.
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #7 of 9
12/12/00 at 12:11pm
How long does it take an open bottle of truffle oil to go rancid? Was thinking of picking up a bottle but you only use it a tsp at a time and it's not particularly cheap.
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post #8 of 9
12/12/00 at 2:57pm
It all depends on what brand it is. And what oil the truffles were infused with. Ask your dealer at the market. At 30 - 140 dollars a bottle, I'm sure he/she would know.
"Every kiss is a blessing"! Or is it "Every blessing is a kiss"
Does anyone know what time it is.
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post #9 of 9
12/15/00 at 1:22pm
I have two problems with most of the truffle oil now on the market: 1. 95 of it is totally artificial and has never seen a truffle. You have to read the label very carefully if that matters to you. 2. It loses its flavor very quickly even when refrigerated and it is counterproductive to try to eke it out over a long period.
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