Cooking with Truffle
Simple is best!
While cooking with truffles is fairly simple, there are a few key factors to getting it just right. Let us share our truffle tips and tricks to ensure you get the most out of your truffle. We will also share how to best look after your truffle while you prepare to consume it.
TRUFFLE TIPS AND TRICKS
TRUFFLE BASICS
Truffles are a fresh, short shelf-life product.
Don’t save the truffle - savour it.
Keep the truffle in the refrigerator in an air tight vessel (BPA-free sealed plastic container or zip-lock bags work equally well).
Keep individual truffles wrapped in paper towel and replace the paper towel at least once a day to wick away any moisture.
Devour the truffle as soon as possible!
COOKING WITH TRUFFLE
Truffles contain over 100 volatile organic compounds (VOCs) which are responsible for their complex aroma.
Fats and oils help unlock those VOCs and make them available to our palate.
Pairing truffles with good quality culinary fats and oils can help you get the most out of your truffle - think cream, milk, butter and cheeses.
Truffles don’t like too much heat so don’t take them over 60-65°C. Instead, try adding the truffle at the end of the dish when you have taken it off the heat but while there is still some residual heat/steam to gently infuse the truffle.
Microplaning the truffle will produce more surface area rather than slicing or shaving.
Think simple flavours - less is more to showcase the natural aromas of the truffle.
Try adding generous amounts of butter and cream to mashed potatoes and then finishing by stirring through some microplaned truffle.
Milk, cream and soft cheeses can be infused with truffle in the refrigerator for a couple of days to amplify a small amount of truffle through an entire dish, maximising your truffle investment.
If you create something amazing with your truffle, please feel free to share the truffle love with us by sending us a photo via email or social media. We love hearing about people’s truffle experiences!
