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HEY!!...I got a TRUFFLE!! What do I do now?

post #1 of 9
Thread Starter 

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

 

Mike  :bounce:

 

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. :thumb:


Edited by MikeLM - 11/20/14 at 6:08pm
travelling gourmand
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travelling gourmand
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post #2 of 9

Risotto!

post #3 of 9

Lucky you!

 

Keep it in a jar of rice in the fridge, then use it for omelettes or scrambled eggs for example, when you're done make a risotto with the rice; truffle risotto without truffles!

 

Alternatively, keep it in a box with your eggs, use it for risotto, and when you're done, make scrambled eggs: truffle scrambled eggs without truffle!

 

Truffle is also great on pasta dishes - oh I see you mentioned that already. 

post #4 of 9
Mix with whipped butter and top vegetables or steak
post #5 of 9
What DON'T you do with a truffle, lol! Agreed with FF, keep in rice in your fridge- this should hold for a week or two, any longer and you'll want to freeze it. I've seen a lot if argumebts against this but it's how I've always done it and it seems to work well. Of course risotto and pasta dishes are great but you can also garnish everything with a few slices and it really comes out (chocolate slicers/mandolins are just as good as truffle slicers), any unused portion goes back in the rice to hold. Just look at the guide culinarily!; escoffier used that goodness in everything: foie, stuffings, terrines, pate, etc. I also agree that it's great for compound butters. Congrats and enjoy 😋 let us know what you end up doing! Maybe throw some picks on the dinner thread...
post #6 of 9

It's also perfect on a roasted chicken, turkey, capon, or whatever you're going to roast for thanksgiving. Just insert some thin slices between the meat and the skin. 

post #7 of 9

There are actually some great resources in our knowledge base on truffles.

 

 

History of The Truffle
By Nicko Posted 1553 views 1 comment

 

Cooking With Urbani Truffles
By Nicko Posted 1869 views

 

Urbani White Truffles And Truffle Honey
By Jim Berman Posted 504 views

 

Truffles For The Masses
By KYHeirloomer Posted 1153 views
Thanks,

Nicko 
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
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Bacon (I made)
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post #8 of 9

Congrats! Anything you do with a Truffle is a good thing. About your steak reference. I used it in this dish and it really took the dish to another level. Good Luck wherever you use it.:lips:

 

 

Fresh Winter Black Truffle 1.3oz- Australia

 

Center cut filet topped with crispy pancetta round, fresh black truffle and marsala demi, mashed potatoes. Had to find a way to use that last 1/2oz of black truffle. This was the best steak dish I have ever tasted....of hundreds. Can't wait until the winter to do it again.....

 

Perfect temp for me......

post #9 of 9

I adore the smell of truffles. As these are precious, I spent 25 Euro to purchase an Italian stainless-steel shaver for the purpose. Because this is such a delicate mushroom flavor, I want to insure that the truffle is not overwhemled by what it eat it with. For me, lightly scrambled farm-fresh free-range chicken eggs with truffles does it. Williams ans sonoma have an affordable shaver ( http://www.williams-sonoma.com/products/truffle-shaver/) for $19. Truffle oil? Drizzle that down the drain in your sink; it chemically made and does not contain Truffles!

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