Got my hands on some Italian truffle. I buy it every now and then, but haven't tried Italian truffle yet. This is the first fall/winter truffle. Any fans out there? This is 15 grams. It's like buying Saffron, you pay a lot for very little
The rice is there to absorb moisture. These are sensitive to mold, so I usually put on nitril gloves when handling them, to avoid transfering anything from my hands.
I use it as a flavor booster on meat. I use a micro planar (or other fine grater) and grate it on top of my steak right before eating. Good stuff.
I keep it in the freezer if I have more than I need. Put it in a small plastc bag with some rice, and you can keep it up to a year. Take it out, grate what you need, and back into the freezer.
Oh I love it! That's why I keep buying it! There are many applications, but I mainly use it for two: grating on a nice dessert cheese, or on a good quality steak. It smells strong, but has a gentle flavor.
A fan yeah! A chunk of it like that, I wouldn’t know what to do with it. I’ve been using Italian Black Truffle Premium Gourmet salt on my eggs for about two months now. When I first opened it, it was like I was tasting eggs for the first time. Every time I open the pouch I stop & smell before I sprinkle, indescribable! Have used it on my steaks also. Because it is of table salt consistency I hold back a little on the initial salting of my steaks, then add the Black T Salt at serving. My wife couldn’t taste it, so I don’t use it on anything for her (she is still quite sick & I think that has a lot to do with it, not that I’m being mean).
Very cool Henrik! I know it’s in good hands.
John "JR"
Minnesota/ United States of America
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I absolutely love them. I have never personally bought them, I have only had them at restaurants. My Dad brought some truffle oil back for me, from Italy and it was fantastic. I also use truffle salt for steaks and it really amps up the flavor and richness.
Never have had the good fortune to taste a truffle of any species. I am sure it is amazing though. Maybe someday I will treat myself to that. I did not know that you could keep it in a freezer and get so many uses out of it.
I was in Italy for my honeymoon. I remember being amazed when ordering a dish with truffles and it came to the table completely covered in shaved truffles. It was incredible.
I've been using black truffle salt for a number of years. I am going to try on eggs as per Fireman. Never thought of that. I use on steaks, I do a dry brine with 1/2 the normal amount of Kosher Salt and then use the black truffle salt when they are finished cooking. I was once lucky enough to purchase a risotto that contained black truffle specks. I made it with some homemade chicken stock absolutely delicious. No where in my neck of the woods to purchase truffles the best we can do is order canned ones. I don't think the quality would be that high.
I think it's a hoot that the article about truffles in Iowa has to explain the difference between truffles the candy and truffles the fungus. Funny! But probably a good idea, considering I've NEVER heard anyone talk about hunting for truffles 'round here. Thank you for the link to the article!
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Hmm. I know how popular truffle is right now,but it is a flavour I really don’t care for, and will not order a dish on a menu if it includes truffle. Can’t seem to get past that. Glad you guys enjoy it.
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