I am new to this forum and if I have posted in the wrong area please let me know.
I am a basic/moderate home cook but looking to advance and use new fresh ideas. Recently whilst on a certain web auction site I came across Preserved Black Summer Truffles. I have done some research and know these are the cheaper less fragrant of the truffle family but to use on easy dishes like scrambled eggs and pasta dishes I thought it might be a good (less expensive) way to finding out about the little fungi.
I received the jars which have a little salted water in them (for preserving I think) and am unsure what to do now. I have cut through one of the truffles and it does not look at like I was expecting. More jelly like than vained! Do I have to dry them out first?
I have now decided to try drying the remaining truffles and see how they look later but have read that the flavour doesn't last long. I now have them in a sealed bag wrapped in kitchen towel.
I have watched lots of tv chefs using truffles and am really interested in trying them out but I am fully aware they are using fresh (very expensive) variety, my budget doesn't stretch to this so any help experiencing the ones I have would be greatly received.
(note to the moderator, if i have posted incorrectly please move, redirect me or remove)