My son spent the afternoon helping his buddy the chef with some work at the restaurant, and he's coming home with a truffle and some truffle oil. I'm excited and just realized I haven't the faintest idea what to do with the truffle. First off, how long does it keep?
Second, what's the best way to explore the cuisine of the truffle? I gather pasta is a good subject to start with; could it be used to enhance steak?
I'd greatly appreciate any and all suggestions, instructions, and references.
Thanks in advance
On edit: I've read that most commercial "truffle" oils are synthetic. I read the labels of four at the local WF: none listed "truffle" as an ingredient. Our friend the chef makes his own, and it is assuredly made with truffles.
Edited by MikeLM - 11/20/14 at 6:08pm