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White truffle oil

post #1 of 19
Thread Starter 

What brand(s) do you recommend?  I've been reading up on white truffle oil and want one from

Italy with olive oil as the base.

 

Went to amazon.com and got all kinds of confused after reading the comments.

 

Thanks for your suggestions! 

post #2 of 19

Recommend truffle oil? None, sorry.

Buy a nice small fresh and fragant truffle, do smell it before buying. Simply go for the black ones. Grate it as fine as you want. Mix in the nicest fresh butter you can get your hands on. You can use a lot of butter for a small truffle; 1% truffle/butter ratio will already taste 1000 times more than oil.

Sublime on pasta and anything else. Probably not cheaper than truffle oil which is mostly made with... artificial junk!

 

Make some quite thin packages and freez;  put buttermix in plastic bags and roll into a thickness of around 2/3 millimeter. When frozen it's easy to break a small piece off. Do pack well or your whole freezer will smell of it!!

post #3 of 19

Has anyone her ever squeezed a truffle. There is no oil .Truffle oil is just strained oil, that truffles were placed in. Or in some processes steeped in.. Follow Chris's advice above


Edited by chefedb - 3/29/11 at 4:23am

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 19
Thread Starter 

Thank you for the informative response.  The recipe of Eric Ripert calls for white truffle oil.   I've never seen a truffle in a store.  But I'll check around.  Sounds easy enough and thanks for the instructions.  I'll make my own!

post #5 of 19

Happy Cooker, we're almost at the end of the black winter truffle season, so if you want to make some, you need to find a supplier soon. I can't inform you on where to search in the US, maybe other forummembers may advise you. Later on you will have black summertuffle, which is not what would want to use.

On the white truffles, they are Italian and very expensive.

Buying just one small black winter truffle will not cost you all that much.

post #6 of 19
Thread Starter 

Thanks, Chris, for the great information - I'm anxious to make it but I've never seen it for sale anywhere.  And I'm a long time shopper

at organic/health food stores.  We live on the coast in Southern California and wouldn't know where to look.  I'll try Googling white truffles.

The price doesn't put me off but the ingredients in the oils do.  

 

What are your thoughts about the organic truffle oil at daRosario?

 

I really appreciate your help.  

 

Harmony

post #7 of 19
Thread Starter 

Thank you - went to your site and you have 100% Organic Truffle Mayonnaise for sale.  Was looking for white truffle oil.  Did I miss something?

 

post #8 of 19

I concur. Consumer truffle oils only contain essence of truffle, not real truffles. Steep your own, and you will not regret it. Good luck!

post #9 of 19
Thread Starter 

Clicked a few more times and came up with it:  Product Details

Buy new$32.94
 
Thanks for the link - I'll read the reviews at amazon.com.  
post #10 of 19

I have to go metric to understand. Does this really means 33$ for 0,25 liter? Or a 100$ for a normal size European 75 cl oil bottle? That's 130$ per liter!

The very best olive oil from Italy will cost you less than 30$ per liter, what justifies the difference? How much truffle is in it?

It's your money and I can't say anything about a product I haven't tasted, but this price is outrageous.

 

Don't know in the US, but over here I can buy a 3/4 inch size black wintertruffle for 30$-ish and make a lot of truffle butter as discribed and tastewise, there's nothing like it.

The difference between the butter I make and oil is somewhat analog to the difference between a pill bought from a pharmacist and homeopathic fluid. One of them fysically contains the active stuff, the other one works on a another, more spiritual level.

 

You have to look for truffles with restaurant suppliers, I'm sure you will find them in the yellow pages.

post #11 of 19

A few years' back, I was able to review the Urbani White Truffle Oil for ChefTalk. It was VERY fragrant and may be the flavor for which you seek.

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

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post #12 of 19
Thread Starter 

Sorry, forgot that you were on the metric system.  8 ounces = .236 liter - so you're right - about $132 for 1 liter.  I'll do as you suggested

and search for a supplier and using your directions, make my own.

 

Thank you very much for your help.  Really appreciate it.

post #13 of 19
Thread Starter 

Thank you - I'm going to use that recipe and make my own.  That's some business the truffle oil makers have going!  Quite profitable (*.*)

post #14 of 19

Tartufo Bianco Condimento is a white truffle infused olive oil that is both subtle and intense, just as the distributor chef will admit. The best priced place I've found it (for overall price for the quantity for US shipping) on the web is at www.lovefromitalia.com.  Seeing as this delicate oil is so deeply rich and wonderful, you won't want to cook "with" it parse, but use it as a fabulous drizzle over pastas, arugula salads or other italian dishes.  Hope this helps aid in your search!

post #15 of 19
Thread Starter 

Thank you for the link & for taking the time to help me.  Appreciate it.

post #16 of 19
As usual Chris is right on the money. We used to used this in the restaurant when it first came out I believe it was just a fad. The more chef's understood that it was nothing but chemicals they less they use it. It really surprises me that Eric Ripert uses White Truffle Oil.

Chris thanks for the tip on using one black truffle (which I can get pretty easily in Chicago) with butter. One of the better more common butters we have here is Plugra. Are you familiar with that?
Thanks,

Nicko 
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
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post #17 of 19
Thread Starter 

LOL - that's when I started looking into white truffle oil after someone posted a great review of Ripert's book along with a recipe, Recipe: Portobello "Fries" with Truffled Aioli!

 

Thanks again, Chris, you're a fountain of information and I appreciate your time to point me in the right direction.

 

Harmony

 
post #18 of 19
Quote:
Originally Posted by Nicko View Post

... One of the better more common butters we have here is Plugra. Are you familiar with that?



Never heared of Plugra, Nicko. I use fresh butter from a farm at 1 kilometer from my door, or, storebought butter from the Ardennes.

On a few occasions I even bought an Irish butter "Kerry Gold" that may be internationally known. Quite soft, very tasteful.

 

post #19 of 19

Check out www.oregonoilmill.com oregon has its own olive oil mill they also do a truffle oil at a resonably good price and very tastey.

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