Here is a list of ten things you may not know about truffles, what are truffles and how do you cook with them.
Truffles are fungus that grow in a symbiotic relationship with a host tree. In Australia, oak and hazelnut trees are primarily used in the cultivation of black truffles (Tuber Melanosporum) and summer truffles (Tuber Aestivum).
When cooking with black truffles, it is advisable not to heat them above 80 Celsius as the perfume can start to break down and diminish. Therefore, when cooking a dish like a pasta, add the shaved or grated truffle to the dish after the cooking process has finished and allow to rest for a few minutes. Grate some more thin slices on top of the dish for presentation and added flavour.
White truffles are rare. White truffles have not been successfully cultivated, like their black cousins. They are only found in the wild and thus are very expensive, manly due to rarity.
White truffles are not cooked. Unlike black truffles, white truffles are grated on a dish cold, after cooking has finished. Cooking them will destroy the flavor.
Black truffle is not as expensive as you may think. Typically only 5 grams per person of black truffle and 10 grams per person of summer is required to produce an excellent 3 course meal. This equates to about A$10 per person for a dinner party that is guaranteed to impress your friends.
These days dogs are used to locate truffles underground. Due to dogs excellent scenting abilities and training capabilities, dogs are the perfect companion for locating truffles in the truffiere. Pigs are generally not used in commercial truffle operations.
Truffle ice cream rules. My first taste of truffle ice cream was a complete surprise. It was at a 7 course truffle dinner back in 2009, and no one at the dinner, that I spoke to, had ever tried truffle ice cream. It was a complete surprise and demonstrates the diversity of truffles, in that they can be used in sweet or savoury dishes.
Truffle oil does not contain truffle. Commercially available truffle oil is made with a synthetic truffle essence (flavor). This is because fresh truffles tend to lose their perfume within about two weeks. Attempts have been made to produce a truffle oil from fresh truffle, but I am not aware of any that are commercially available. truffle oil is not all bad, it is handy to have when fresh truffle is out of season and you crave the truffle flavour; but use it sparingly, as too much can ruin a dish.
Truffle production commenced in Australia over 15 years ago and the industry has grown to produce over 4 tonnes in 2012
Truffles are not chocolates. Most people in Australia are not familiar with real truffles and think they are the chocolate variety. It is our mission to educate the population of Australia and other countries and increase consumption of this excellent, mysterious fungus.
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