Blog
20th May

2013

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Cooking with Truffles

The flavor of truffles is at its most intense right after being harvested and so the use of fresh truffles is prized by chefs. However, truffles are delicate and their flavors cannot withstand high heat; therefore, they are typically grated or shaved onto food just before serving. In fact, specially designed shavers have been made just for use with truffles. You don’t need very much of a truffle in order to flavor a dish – 8-10 grams per person will often do the trick quite well!

So what kinds of foods work best with truffles? Because truffles will be the primary flavor in the dish, they should not be used with strongly-flavored foods. They also pair very well with fats, so they are often shaved into cream sauces and served over pasta. Other bland foods, such as rice and potatoes, provide a wonderful base for the flavor of truffles. Truffles are well known for their role in pâté de foie gras and for being used in stuffing for Christmas turkeys. Chefs like to pair them with scallops and crayfish and vegetables like asparagus, cabbage, and celery, and they are delightful shredded over a simple salad. For truffle-accented omelets, store eggs in a glass jar with a truffle, and the smell from the truffle will permeate the egg shells, remaining to flavor the omelet after the eggs are cooked. Truffle-infused oils and butters are popular and add delicate flavor to food, and, along with frozen and preserved truffles, provide affordable alternatives to fresh truffles. Fresh, frozen, preserved, or infused, just remember to use truffles sparingly, as a little goes a long way.

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