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Truffles

post #1 of 11
Thread Starter 

Okay, so the 'can't boil water' is kind of an exaggeration. I can cook well enough to no one complains or gets sick, but I do not consider myself even a home cook, really. I cook out of necessity, not enjoyment. Still, my weird neighbour gave me a truffle, and I know they're worth a lot, so I would like to at least make some kind of attempt at doing it justice. Problem is, I never aspired to cook with truffles, never tasted truffles before today and have no clue about finer dining. What is a girl like me supposed to do with a truffle? Keep it simple, please, and assume I have only the very most basic ingredients at hand.

post #2 of 11
Kiss the neighbor. Then make risotto with shaved truffle.
post #3 of 11
Thread Starter 

I realise I must sound like a complete idiot, but without access to actual risotto rice, do you make it with jasmin or basmati or even rice pudding rice? And can you use buillon instead of stock, because embarrassingly I have no idea how to make stock either. Thanks for the advice though.

post #4 of 11
Give it to someone who knows how to cook and ask them to make you dinner 3 nights in a row. There are people who would love to get their hands on a truffle. At the very least it's worth a trip to the market to buy arborio rice!!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #5 of 11
Thread Starter 

I moved countries less than two months ago. Don't know anyone who is a particularly accomplished cook in my new area. And there's no market. I live in small town Norway. Not lucky enough to be somewhere that has international ingredients. Both things would've been amazing, but sadly not possible.

post #6 of 11
Quote:
Originally Posted by edanella View Post
 

... What is a girl like me supposed to do with a truffle? Keep it simple, please, and assume I have only the very most basic ingredients at hand.

Truffles don't keep forever! Keep them in a tightly closed jar in uncooked rice. If you add raw eggs too, they will absorb the flavor of the truffle and will make a fantastic omelet.

 

Want to enjoy your truffle as long as you want? Here's something easy to make.

Truffle butter; cut some unsalted butter in cubes and bring to room temperature. Grate your truffle finely and add to the butter. Mix well using a fork. Put the truffle butter on a large sheet of plastic wrap film and roll into a 1 inch thick "sausage".

 

Optional but very recommended; Let cool in the fridge, then unpack and cut 1 cm thick slices. Take a plastic container and put parchment paper to cover the bottom. Put the slices truffle butter on it, cover with another sheet of parchment paper for the next layer, etc. the parchment paper prevents the butter slices from sticking together. Keep in your freezer until you need the butter. You can now simply take a few slices out.

 

De-li-ci-ous on pasta, chicken....

post #7 of 11
Thread Starter 

Thank you so much. That sounds quite doable, and should add up to an ingredient I'd have a much better idea what to do with than the truffle on its own. Thanks for taking the time to answer. I'll go buy some butter now :D

post #8 of 11

Slide some of those truffles (or the truffle butter) under the skin of a whole chicken, then roast it. Yummy.

post #9 of 11
Thread Starter 

That does sound delicious. Thank you.

post #10 of 11

Your truffle butter will also go wonderfully with potato and over a nicely seared steak.  Same with any oily/creamy chicken dish not too overwhelmed buy other flavors.  The volatiles that are the flavor of the truffle are only released by heat.  Oil/fat will absorb them,  and salt also mixed and packed in a small capped jar.  Cold slice fine, mince and add immediately to your medium.

 

 

Rick

post #11 of 11

What did you wind up doing with your truffle?

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
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