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truffles

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We never thought we would do this, even though we have been traveling for more than two decades. But there we were, traveling on the Périgord, going to the small hamlet of Péchalifour, near Saint-Cyprien, where truffle farmer Edouard Aynaud, would take us on a truffle hunt with his two dogs, trained to sniff and point, but not eat, the black Périgord truffle. We had eaten black truffles before — and they tasted like the scent of old libraries: arcane yet grand, laden with the taste of history and mystery. And sometimes, with a hint of bitter chocolate. But going on an actual truffle hunt was a pilgrimage of sorts, both entertaining and philosophical, as we would actually search for these “diamonds of cuisine”, as the renowned 18th French gastronomic writer, Brillat Savarin, called them. Ancient Edible ‘Black Diamonds’ This “diamond” is actually an hypogeum fungus, which grows underground near…

When to use black vs white truffle oil is less clear cut than the question of black vs white truffles. When using fresh truffles in cooking, the two species are rarely interchangeable. The use of black vs white truffle oil follows some of the same rationale as using fresh truffles; however, in many cases either of the two truffle oils can be used with equally good results. It is best to first understand how fresh black vs white truffles are used. Fresh Black Truffles In general, black truffles are better when they are cooked. The full flavor and aroma is released when black truffles are heated or cooked, therefore they are often used with red meat and poultry, sauces, pates, and other more robust flavored dishes. The flavor and aroma of black truffles is stronger and more earthy than the more delicate flavor of white truffles. Fresh White Truffles Fresh…

Fresh white truffles surely are one of the culinary world’s most unique and impressive ingredients. I’ve made a lot of white truffle recipes, and I always conclude that the most simple are really the best. This recipe takes only about 15 minutes to make, and highlights the white truffle flavor magnificently. Purchase the best quality fontina you can find. The flavor in the cheese is what makes the fonduta delicious. I served this with a buttery, full bodied Chardonnay and I thought the wine pairing was perfect with the creamy fonduta. Fonduta with Fresh White Truffles INGREDIENTS 7 ounces fontina cheese 1/2 cup milk 1/2 cup heavy cream 2 ounces butter 2 1/2 teaspoons milk 2 large egg yolks 1 teaspoon cornflour or fecule 2 ounces fresh white truffle INSTRUCTIONS Grate the cheese. Combine the 1/2 cup milk and cream, add grated cheese, and let sit for one hour. Combine…

There is nothing intrinsically wrong with Chinese truffles. Consumers simply need to be aware that Chinese black truffles (Tuber sinensis, Tuber indicum and Tuber himalayensis) are a different variety of black truffles than the prized Perigord black truffle (Tuber melanosporum). Chinese truffles are winter black truffles, which are abundantly available in China, and wholesale for as little as $20 to $30 per pound. In contrast, Perigord truffles, mostly harvested in France, start at $800 per pound wholesale. Chinese vs. Perigord Chinese truffles are often used in pate or economical truffle products. There is demand for lower priced products containing truffles, and the Chinese truffle provides a solution for this market. Consumers who are concerned about the type of truffles used in these products should read the packaging carefully or inquire with the manufacturer to determine the truffle variety used in the product. The fact that the product is manufactured in…