I've received black truffle "flavored" olive oil for a Christmas gift

Couple of drops in risotto come first into mind. Will give this a few more thinks and get back to you.

Maybe drizzle some on individual pasta servings if you're into that kinda thing.


From Master Chef:

quote:

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One of the finalists, Tracy, went before the judging panel with a dish that involved a poached egg served atop a seared risotto cake. So far, so good -- she appeared within reach of earning the coveted white apron that would allow her to pass into the next round of competition. Then, she reached for a silver cylinder and began drizzling the contents over her dish. You could see the judges visibly brace, noses a-twitching, as they surmised what was happening.

"What is that?" Joe asked sternly.

White truffle oil, Tracy chirped, clearly quite pleased with her dish and her finish and absolutely clueless as to what was unfolding.

"One of the most pungent, ridiculous ingredients ever known to chef," Ramsay said. "I can't believe you've just done that. I think you just put your apron up in flames."

"A sure sign of someone who doesn't know what they're doing," Bastianich continued. "Do you know that truffle oils are made by perfumists that have no white truffles in them?" He added: "Generally if you go to a restaurant and you see white truffle oil on the menu, it's a good reason to run away."

"But it's ... it's good," Tracy stammered (and, in her defense, though the ingredient is controversial, it is used at some pretty well-respected places ... like the French Laundry). Her face crumpled, she appeared to be on the verge of a nervous breakdown.

Joe walked over to her cooking area and dramatically tossed the cylinder of white truffle oil into the trash. In the end, Tracy promised to never, ever, ever, ever even think of adding white truffle oil to her dishes.

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I don't know if black = white

I'll tell you that if you spill even one drop the entire house will smell

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.

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.

quote:

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From Master Chef

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...first thing I thought of when I read the OP.

never had a truffle so don't know what the taste is.

Well I'll have to order some. I order a good bit of stuff but I'll have to say truffles I have not.