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Truffle Oil

9K views 60 replies 20 participants last post by  cheflayne 
#1 ·
I realize this is a polarizing ingredient, some chefs abhor it and others couldn't care less about it but I just bought a little bottle of truffle oil. Planning to use it on some grilled asparagus that we're grilling on Sunday. In a risotto next week. Any other suggestions?

 
#9 ·
Not a fan of Truffle oil .....sorry
There is a wide range of qualities there. Absolutely awful stuff with some vaguely truffle like aroma in it, yeah, not a fan of this, too. A couple of weeks ago, I got a small bottle of oil that was actually truffled, i.e. the slices were still in it and it had retained a really nice truffle taste. Still weak compared to fresh ones, of course, but yet... good stuff.

As for suggestions - put some on a potato soup. Works very well.
 
#12 ·
That wouldn't be accurate either: most truffle oils are synthetic and truffles aren't involved in their manufacturing.

@Koukouvagia they can work great to finish a wild mushroom risotto or a plate of pasta, any egg dish (scrambled, omelette...).
I think that would exactly be the relevant distinction - "truffle oils"/synthetic vs. real truffle infused oils. As I said, I have some of the latter around here, and it is really good. None of that nastiness the cheap stuff has.
 
#14 ·
I never use it but can't see the harm as long as you know what the product is. I think the biggest issue with Truffle oil is the folks that get hood winked thinking that they are at least buying oil that's been infused with truffles, which I'm sure some brands actually are but they would surely be the exception to the norm with a price to match.
 
#16 ·
I never use it but can't see the harm as long as you know what the product is. I think the biggest issue with Truffle oil is the folks that get hood winked thinking that they are at least buying oil that's been infused with truffles, which I'm sure some brands actually are but they would surely be the exception to the norm with a price to match.
Yeah, I suppose it is the exception. The one I have been referring to still has the truffle slivers in it. And the price did indeed match. Worth it, though. I got it from my trusted greengrocer/deli guy when I bought fresh truffles from him. Went pretty much like this: "You want some truffle oil, too to keep in the pantry for the winter?" - "Eh, isn't most of that just crap?" - "Well, try this one." And right he was.
 
#17 ·
It will probably work in risotto, but of course saffron is the necessity there. I haven't yet come home with a "terrible" truffle oil, though some were obviously better than others, but any form of truffle is just made for:
  • steak
  • potatoes
  • pasta (by itself with the typical added seasoning)
Rick
 
#18 ·
If you are going to insist on using truffle oil, make sure you use it SPARINGLY. One of the biggest mistakes people make with truffle oil is to us to much of it in things. It should be subtle and lend an earthy aroma to something, not blow out your nostrils with the smell. 

If you can get your hands on some nice mushrooms it goes OK with a mushroom soup or even just some roasted mushrooms as a side dish. 
 
#19 ·
I would be helpful if any can recommend particular brands and were they can be found on the internet.  I haven't bought anything for a while and unfortunately can't remember names, but I do recall some rather pricey items that were well worth the money as they were far more concentrated as well as better tasting.  Of course as with evo you can't simply go by the price tag nor do I think a couple slivers guarantee quality.

Rick
 
#20 ·
I would be helpful if any can recommend particular brands and were they can be found on the internet. I haven't bought anything for a while and unfortunately can't remember names, but I do recall some rather pricey items that were well worth the money as they were far more concentrated as well as better tasting. Of course as with evo you can't simply go by the price tag nor do I think a couple slivers guarantee quality.

Rick
The one I have currently in my pantry is Casa Rinaldi. Certainly not the most high-end one, but it has a significant amount of slivers in evo and works quite well for me.
 
#26 ·
So I've been trying my truffle oil on eggs and mushrooms etc, it's not amazing. Sometimes I have access to truffle butter when I shop in the city but I dont' get it often and I'm usually specific about rubbing it on chicken and then I freeze it and it stays way too long in there because I forget all about it and then have to throw it out.
 
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