White Truffle Oil - Black Truffle Oil
Did You Know?
That most women describe the aroma of fresh truffles and truffle oil as earthy and very sensual? That most men just laugh and give you a funny look when you tell them what women think of truffles and truffle oil? Remember that I said most men and not all!
Truffle Oil is like an aphrodisiac! One whiff and the seductive smell sends me to heaven!
I have personally takena poll of my lady friends, and most feel the same way I do. So, what are you waiting for? Give truffle oil a try in your cooking.
It is so gourmet!
Truffle oil is top-quality olive oil that has been infused with either white or black truffles.
Both types of truffles have an earthy, mushroom like flavor. Truffle oil was originally created when truffles are soaked in olive oil.
Before commercial truffle oil was introduced in the 1980s, chefs in Italy and France traditionally made their own by steeping tiny bits of
fresh truffles in high-quality olive oil.
Cooking with Truffle Oil:
Truffle oil is a finishing oil not a cooking oil (Truffle oil is created when truffles are soaked in olive oil). Used to enhance foods by adding to them after preparation.
Truffle oils are generally not used in cooking, as the heat adulterates their flavors. Either white or black truffle oil may be used in any dish, but the only difference is how you use the truffle oil.
Truffle oil is more of a flavoring or seasoning (that gives a burst of flavor) and should only be used lightly on your foods or dishes. The best use for truffle oil is summed up in one word, drizzle over foods. Experiment by adding a little truffle oil to some of your favorite dishes.
Bottled truffle oil loses aroma over time as it is a truffle extract infusion. This delicate oil loses characteristic aroma quickly, so store in the refrigerator. If you are a truffle fanatic, like me, you'll have no trouble using it before the aroma is weakened.
Most unrefined oils (oils obtained from cold pressing, mechanical methods) will keep for 3 to 6
months if properly stored in a cool dark location. The refrigerator is the best place to store unrefined oils.
Since I started doing this, my truffle oil has maintained its aroma much longer.
Imagine my surprise when I learned that most truffle oils are actually a chemical concoction, and that much of the truffle oil on the market today hasn’t actually been truffle infused or made with any actual truffle.
I’ll admit it - I thought the oil was made from truffles, and that’s why I never minded paying the exorbitant price for it. But now? I’m feeling a little swindled and will not as freely spend money on it without first reading the label to check out the ingredients. If the label says "Truffle Essence" or "Truffle Aroma" or something like that , it is synthetic.
I also have to admit that this fact has not stopped me from enjoying the aroma of the oil and using it in my cooking, as it still smells earthy and very sensual. Also truffle oil is a lot cheaper than purchasing truffles! Let’s not abandon truffle oil, but just beware and know what you are buying. Examine the labels! Chefs and diners should be informed of this fact and prices in restaurants should be adjusted accordingly.
The New York Times newspaper dated May 16, 2007, an article called "Hocus Pocus and a Beaker of Truffles," by Daniel Patterson went public with the information (which had been common knowledge in restaurant circles but was not well-known among consumers) that truffle oil is actually a chemical concoction made by mixing olive oil with various chemical compounds, such as 2,4-dithiapentane, that has been created in a laboratory which simulates the aroma and taste of white truffles.
Solution: When purchasing truffle
oil, carefully check the label and look for the words "infused with
truffles" on the label.
Learn about the famous
We have been
using our truffle oil more than usual and wonder if it gets old? My
husband thinks it smells old, but I don’t. How long should it last
and what should it smell like if it’s old? Thank you!
All edible oils will go rancid in time, as air, heat, light, and age affect the quality and the shelf life of edible oils, which deteriorate through oxidation (rancidity). An unpleasant smell or taste indicates that the oil is no longer desirable for consumption. Let your nose be the guide in this. If it doesn’t smell right, discard it. I, personally, store my truffle oil in the refrigerator. The oil will solidify in the refrigerator, but after taking out it, it will warm up.
What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. -