If you are a lover of truffles and truffle products, you will surely have wondered how to cook truffles in the right way.
Cooking truffle is not difficult, but it takes very little to spoil it. So here are 5 MISTAKES to avoid, to be sure to bring a truffle on the table in optimal conditions:
1) Pay attention to how the truffle is cleaned/washed
Never subject truffles to violent washing, truffles suffer a lot of humidity, so you have to be very careful. Method:
- Gently remove the earth residues with a brush (its bristles chenges by the type of truffle to be treated)
- If the truffle is very dirty, use a very light stream of water.
- At the end of the procedure dry it carefully with a clean cloth.
The surface of truffles is very porous, and tends to absorb water quickly, and tending to rot.
2) Do not leave them in the refrigerator
Starting from the general rule that it’s better cooking truffle soon, because over time they tend to lose their distinctive flavor and scent, the shelf life in the refrigerator is about 10 days for black truffles, unlike white truffles which is one week.
Some precautions:
- Wrap them in absorbent kitchen paper or a cotton cloth
- Put them in a tightly closed glass container
- Change the kitchen paper every day once a day to prevent the truffle from getting wet and ruining the product.
- if you add fresh eggs to the container, these, thanks to their porous shell, will absorb the aroma of the truffle which will give an extra touch to your omelette.
This preservation method is the most effective for keeping fresh truffles.
An alternative to fresh truffles is:
SLICED DRY SUMMER TRUFFLE – SLICED DRY SUMMER TRUFFLE WITH SAFRON
SLICED SUMMER TRUFFLE – WHOLE SUMMER TRUFFLE
3) Non utilizzate mai i tartufi “a freddo”
Se li avete conservati in frigorifero, ricordatevi di tirare fuori i tartufi almeno 1 ora prima di cucinarli, in modo da poterli utilizzare a temperatura ambiente: i tartufi sprigionano al meglio tutti i loro aromi proprio grazie al calore delle vivande cui vengono aggiunti. Potrebbe interessarti: Consigli sulla conservazione del tartufo
4) Never use “cold” truffles
If you want to know how to cook truffles in the right way (as well as peek at our recipes) remember the most important rule: the white truffle is very delicate and should never be cooked, because it would lose all those characteristics that make it so sought after and expensive. The high temperatures destroy it, but the right heat helps it to release flavors and aromas: for this reason the white truffle is perfect cut into very thin flakes used to garnish steaming dishes of pasta, meat and more. The black truffle, less delicate than the white, withstands heat better, but not so much, therefore:
- Absolutely avoid frying or browning it.
- Add, whatever the recipe you are trying your hand at, only at the end of cooking.
The black truffle is very good in fillings and pâtés, and is ideal in the final creaming of first courses, to which it gives that extra touch that no other condiment is able to give. Never forget to sprinkle the finished dishes with raw truffle flakes, because black, like white, gives its best naturally.
5) Don’t forget the truffle slicer
The truffle can be grated or cut into very thin slices. To do this there is a special tool called truffle slicer and that all truffle lovers should have, in order to better control the amount of truffle to put on each plate. Alternatively, you can try using a peeler, but be very careful. If possible, avoid grating the white truffle, but only cut it with the truffle slicer directly above the finished dish.
Slicing tools:
STAINLESS STEEL TRUFFLE SLICER– TRUFFLE SLICER WOOD HANDLE