How to Truffle

[Anonymous No.14957491]

I would like to implement some Perigord Truffle into my christmas dinner: mushroomed beef wellington with some (parsnip or tatoe) croquettes and some side stuff.

I think the truffles would be best in showing off their aroma when put into the croquettes, or am I mistaken?
How much tuber melansproum shall I use for 100g tatoes?
Could I first make butter out of it, to better preserve the aroma (air tight butter shield all around) before freezing? That way I would only need to but the proper butter amounts into the croquette mass.

Any truffle experts ale to help a tard out?

[Anonymous No.14957522]

truffles might taste great, but they look weird, at least in the pics people use here.
truffle thread = hidden thread

[Anonymous No.14957531]

>>14957522
Thanks for the bump, I guess.

[Anonymous No.14957654]

>>14957491
I can't help with your specific case but I like using a little truffle infused oil here and there. Like in garlic dip, meatsauce, dripped on oven baked vegetables and such. I think I've read truffle can't be properly dissolved in fat/oil though so it's kind of weird. The oil still has a potent taste so the key is subtle amounts. Pic related.

[Anonymous No.14957666]

>>14957654
As far as I kno "truffle oil" is basically synthetic aroma, similar to how real bouron vanilla gets faked by synthetic vanillin. Tastes complete different in both cases, yet practically all people have never tasted the real deal and will therefore dislike the actual real flavour in favour of the synthetic stuff.

[Anonymous No.14957686]

>>14957666
Yep, it says "olive oil with black truffle aroma" on the back.
I got it when I visited Croatia where they locally find black and white truffles so I guess I should had gone with something produced there instead of a bottle from italy.

Now I'm considering throwing this out and getting a little lump to very carefully shave some actual pieces off instead. It's probably much stronger than this as well.

[Anonymous No.14957697]

>>14957686
You can't jsut shave off small pieces. It only lasts about two weeks max, losing aroma as we speak. That's why I thought about making a butter out of it and freezing, which should last 2-3 months.

[Anonymous No.14957702]

>>14957697
Are you going to x-pill me that preserving an actual truffle covered in oil in a sealed bottle won't make a significant difference as well to its qualities over time?

[Anonymous No.14957719]

>>14957702
You were speaking about using small pieces, not aout preserving it in oil, similar to my butter idea. But as you can freeze the oil, it will still lose it's arome quickly, while even being able to spoil, as you trap the moisture in the oil, without aromating the oil to a significant degree.

As far as I know there are no truffle in oil presrves which compare to a fresh truffle.

[Anonymous No.14957730]

>>14957719
>But as you can't freeze the oil
>>14957702

[Anonymous No.14957744]

>>14957719
I meant getting an actual round little ball of truffle, preserving it in oil in a glass bottle, and only picking up the ball from the oil temporarily to shave off tiny slices before plopping it back down in the oil and sealing the bottle. I have no intention of freezing a bottle of oil with a truffle in the middle, just leaving it in room temp rather. The question was if the oil preserves the aroma and taste for significantly longer times than just leaving it in the open as an alternative to your idea of infusing it into butter.

[Anonymous No.14957756]

>>14957491
In France it's common to let truffles infuse in creme fraiche over night. I suggest you start cooking your mushrooms and finish them with this truffle infused creme fraiche before putting them inside your wellington.

[Anonymous No.14957763]

>>14957744
I don't now if it doesn't spoil in that oi, especially at room temp. You should store it air tight in the fridge, from what I read and the short self life is a known problem. I think all those spaghetti negroes would have come up with throwing it in local olive oil if that would help. I guess the biggest problem comes from the moisture inside. Compare it to a tomato. You can preserve tomatoes in oil, but only once it's dried out or it will simply mold from within.

A quick google search also said that if preserved in oil it will last just as long, that being two weeks, in the fridge. I wouldn't risk 100€ on getting big brained.

[Anonymous No.14957768]

>>14957756
I don't think they would be that intense if you would just infuse what littel crme fraiche gets inside when we consider all those other strong aromas going on inside the wellington. That's why I thougt about the croquettes. A clean little palette for their aroma.

[Anonymous No.14957782]

>>14957763
Did it say if it would be rotten/bad and should just be thrown away after ~2 weeks in oil or does it just go flat and any distinct aroma is gone which makes it boring to use anywhere?

I know my mother got one of those but it's significantly older than a couple of weeks. Might be worth getting it chucked out if its a health hazard now.

[Anonymous No.14957789]

>>14957768
Well it really depends on the quality and freshness of your truffles. If you think of putting them in your croquettes it would be fine too, just make sure you cut them in very thin slices.

[Anonymous No.14957796]

>>14957782
I read that even within those two weeks, they consider white mold to be normal, to just be brushed off as long as it doesn't get mushy, so I guess it spoiling is the actual reason, while also not having any taste at that point.

Especially as a noob, unable to classify the aroma correctly from just fine or spoiled, I wouldn't consume a months old truffle rolling around in oil at room temp. It's probably also a chinese truffle, which shall have little to no aroma in the first place, but being dirt cheap getting put everywhere to be sold as a delicacy.

Consuming moldy food isn't something you want to do.

[Anonymous No.14957920]

>>14957796
That one might actually be local Croatian as it wasn't a branded bottle nor dirt cheap but regardless it's well past its due date.

Now I'm interested in your idea and getting the real deal and making it last a bit longer so I'll monitor this thread for any good ideas.

[Anonymous No.14957966]

>>14957686
>It's probably much stronger than this as well.
The opposite is true.
The petrol based fake stuff like you have is a lot more pungent.

[Anonymous No.14958029]

>>14957966
Mistakes were made and lesson learned.

[Anonymous No.14958949]

bump

[Anonymous No.14959069]

>>14957491
depends on the truffle you use friend.
if you plan on getting whites or perigord you need to prevent them from getting too much heat or the aroma will suffer - these are mainly meant to be flaked over the finished dish as a garnish.

if you are planning on getting anything else, it would be best to incorporate them directly into the mushrooms you do the wellington with or into the mass for the croquettes.

dont buy summer truffles, they are a meme with more smell than taste.

also be aware of being scammed with chinese truffles spiked with artificial aromas, especially when ordering online. i strongly recommend to find a good thrustworthy dealer in person.

[Anonymous No.14959078]

>>14959069
I wanted to pick up a perigord, as it's just in season during christmas. Do you think flaking it into the ready made potatoe poure would be too much heat when they get baked in the ofen? Pic related.

[Anonymous No.14959093]

>>14959078
yes.

flake them over the slices of wellington&sauce when you are preparing the plates. if you want truffle aroma in your taters i'd recommend a good truffle oil that goes into the dough. your idea of extracting the truffles with butter would work technically, but is a waste of good perigord.

[Anonymous No.14959103]

>>14959093
Which sauce would you recommend for a truffle topping of a wellington? I thought topping food with truffles is a meme and that they need to be properly integraded in a dish for actual flavour.

[Anonymous No.14959114]

>>14959103
a truffled madeira sauce would be a golden classic, pic related

> I thought topping food with truffles is a meme and that they need to be properly integraded in a dish for actual flavour
that applies only for cheap truffles. Once you got your hand on the real thing you will understand.

[Anonymous No.14959122]

>>14959114
Sound promising. How many gramms would you add per dish?

[Anonymous No.14959129]

>>14959122
the honest answer to this is however much your wallet can afford

there literally is no such thing as too much truffle

[Anonymous No.14959145]

>>14959129
Well, I'm serving them to people which probably haven't had an actual truffle in their whole life. While I know how one can fall in love with an aquiered taste, I don't want to overdo it. I guess the proper question is which would be the minimum for an actual truffle taste. I guess, as they aren't too intensense I would add some 50% on top.

[Anonymous No.14959158]

>>14959145
in that case a prefixed amount may backfire hard. truffles can be an aquired taste aswell, especially when you havent had any before. I'd suggest to put only 1-2 slices on each plate in order to let everyone have a taste. put the rest of your truffle and the slicer on the table.

[Anonymous No.14959244]

>>14959158
Good idea. Thank you for our help, truffle anon.

[Anonymous No.14959264]

>>14959244
you are welcome. best regards from the based department.

[Anonymous No.14959288]

>>14959264