When Winter Truffles are in season, I like to use them often. One of the great luxuries of being a Private Chef is that I am not constrained by food costs. I am one of those lucky Chefs that get to cook with all of the finest ingredients from around the world. Black Truffles are one of my favorites! Their intoxicating fragrance and deep, earthy flavor are unparalleled by any other ingredient.For all of their intensity, they are still delicate. If abused, they can go bad quickly. Storage is the key. If you are fortunate enough to get hold of some fresh Truffles, store them in the refrigerator, in an airtight container on a bed of Arborio rice. The rice has two benefits. It absorbs any moisture that may harm your Truffles, and it also absorbs the perfume and flavor of the Truffles. After you have used your Truffles, you can use the rice to make a Truffle-scented risotto. This is a great way to get every bit of enjoyment out of your investment!
Truffles stored this way will last for about two weeks. After two weeks you may want to consider poaching and freezing your Truffles, but I doubt that they will last that long once you start cooking with them!
3 comments:
Truffles are like little bundles of sunshine when handled correctly. Great tips.
My husband and I found some truffles by a tree which then sparked a conversation in regards to them. How do you store them, rice, correct? Can they be sold? And what type are they?
Hi Melissa,
I do not know where you found your truffles, but you should know that unless you have had them positively identified, you SHOULD NOT EAT THEM!!! SOME SPECIES OF DOMESTIC TRUFFLES CAN EASILY BE CONFUSED WITH THE BELOW GROUND "EGGS" OF HIGHLY TOXIC/DEADLY AMANITA MUSHROOMS!!! I assume that you found them in the United States. As such, they are not worth very much. Truffles grow all over the world, but only some are desirable for cooking. Your best bet is to contact the North American Truffling Society:
www.natruffling.org
Good Luck,
Chef Dennis
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