|By Claudia's Kitchen on Monday, November 08, 1999 - 09:45 am: Edit|
I just used black summer truffles for the first time. (I have used truffle oils before.) I foudn them aromatic, tasty but crunchy. Am I supposed to peel them? Cook them longer? I was substituting them for white truffles in a soup. This was a test for a catering job coming up soon. Any ideas?
|By krammer on Tuesday, November 09, 1999 - 03:20 pm: Edit|
Try to cut them as fine as possible ( best with a truffle shaver ) looks similar to a cheeseshaving tool, or simply grater them .
They are supposed to be crunchy if fresh . Soggy stuff it caned truffles.
If you donīt like them crunchy for any reason , sautee them gently in butter before adding them to your soup.
|By Morgane on Tuesday, November 09, 1999 - 04:24 pm: Edit|
One thing you can do is to store them in a small bucket with some eggs. The eggs will pick up the truffle flagrance. They'll be wonderful.
You do not need a whole of truffle in a dish so you can make it go a long way.
You can use it with foie gras, some poultry, eggs. That's all I can think of right now.
|By Chefkrammer (Chefkrammer) on Tuesday, November 09, 1999 - 04:41 pm: Edit|
By the way you need NOT peel them !
If the are dirty use a nailbrush under running cold water.
|By Claudia (Claudia) on Tuesday, November 09, 1999 - 06:44 pm: Edit|
Thank you all so much! I did not like the crunch in the soup, which had a delicate texture. Fortunately, the job is next week so I can experiment with sauteing them; etc. I have them stored in arborio rice and can't wait for the risotto bonus! Thanks again...this is what makes working with food so much fun!
Claudia in Claudia's Kitchen