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

Discussion in 'Food & Cooking' started by mikelm, Nov 20, 2014.

  1. mikelm

    mikelm

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    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  /img/vbsmilies/smilies/bounce.gif

    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. /img/vbsmilies/smilies/thumb.gif
     
    Last edited: Nov 21, 2014
  2. eastshores

    eastshores

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    Risotto!
     
  3. french fries

    french fries

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    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. 
     
    Last edited: Nov 20, 2014
  4. laurenlulu

    laurenlulu

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    Mix with whipped butter and top vegetables or steak
     
  5. alaminute

    alaminute

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    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...
     
  6. french fries

    french fries

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    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. 
     
  7. nicko

    nicko Founder of Cheftalk.com Staff Member

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    millionsknives likes this.
  8. tbos42

    tbos42

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    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./img/vbsmilies/smilies/licklips.gif



     
  9. steve tphc

    steve tphc

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    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!