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| I've received black truffle "flavored" olive oil for a Christmas gift Posted by Degas on 12/7 at 3:11 pm What should I use it for?Reply • Back to Top |
Posted by BlackenedOut on 12/7 at 3:13 pm to Degas Most of this stuff is pretty awful and chemical tasting. Put try it drizzled on some roasted potatoes, eggs, or risotto. Reply • Back to Top |
| Couple of drops in risotto come first into mind. Will give this a few more thinks and get back to you. Reply • Back to Top |
quote: This is a lithmus test for the people who post on this board, isn't it? Or your're trying to get R2R to come back.  This post was edited on 12/7 at 5:55 pm Reply • Back to Top |
| Maybe drizzle some on individual pasta servings if you're into that kinda thing. From Master Chef: quote: I don't know if black = white  Reply • Back to Top |
| I keep it and use it for those suggested. Risottos, potatoes with rosemary, pastas, a bit on roasted meats. Just be aware a little goes a long way. They aren't bad to use since most of us aren't going to buy real truffles for everyday cooking. Enjoy it. It's a great flavor. Reply • Back to Top |
| I'll tell you that if you spill even one drop the entire house will smell Reply • Back to Top |
quote: Reply • Back to Top |
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| drizzle over risotto Reply • Back to Top |
quote: truffle oil and fresh truffles are no where near the same flavor Reply • Back to Top |
| I agree but how many times have you shaved a white or black truffle on any dish cooked in your home kitchen? And if you tell me ten out of those ten how many do you think were actually French and not Chinese? I'd say nine plus times it is Chinese which is nothing like a real French truffle. As a Baton Rouge cook (and before the New Orleans peeps jump up this includes them) probably the best a home cook will get is a truffle infused oil which is as authentic as real balsamic vinegar. Google that for clarification. Or perhaps a Chinese version. And many French chefs get flamboozoled by a Chinese truffle even in their own backyard. My guess is this. Neither me, nor you have actually had a real experience of actual Perigord black truffles, or at least not in a residential environment. Or for clarification since I have no clue for yourself, I myself don't have that experience. This post was edited on 12/7 at 7:54 pm Reply • Back to Top |
quote: I..... quote: ...nvm, i agree with you for the most part Reply • Back to Top |
| So you have true French black truffles and have shaved in your home? I'm not saying you haven't but as much of an a-hole as I am I can't say I've shaved a true black truffle in my kitchen. And if you do, I'll Bring. Whatever wine you want to particate. But I have enjoyed them in eggs! Fois GRAS, risotto. All a great combination. Reply • Back to Top |
| I remember that Joe hates truffle oil--hates it I tell ya! Reply • Back to Top |
quote: ...first thing I thought of when I read the OP. Reply • Back to Top |
| i have bought them here Reply • Back to Top |
| never had a truffle so don't know what the taste is. Reply • Back to Top |
| A small amount of white truffle on some delicious macaroni (manchego or smoked Gouda) is a favorite. With the black truffle oil, maybe a touch on a wild mushroom bisque. Like others have mentioned, don't use too much. A little goes a long way. As far as real affordable truffles go, Oregon is producing a quality product for a fraction of French or Italian truffles. Reply • Back to Top |
| Well I'll have to order some. I order a good bit of stuff but I'll have to say truffles I have not. Reply • Back to Top • Refresh |
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