Truffle oil has changed my life!

[DaveH]

I've seen gift sets with both kinds of oil. I assume the more expensive brands "are the real thing". Hard to say wihtout readign the description.

I also remembered that I hate chocolate truffle stuff, that's kinda weird.

 

[Andrew Taylor]

For those in the UK or Europe, I have dealt with Savoria and can recommend them. There is a minimum order of 50 pounds though. At Christmas they also do 'Porchetta' a whole suckling pig marinated and cooked for hours until nearly all the fat renders out. It is sliced and sold by the half kilo. Fab! The do a number of truffle products.

http://www.savoria.co.uk/sess/utn;j...ar/0130_Olive+Oil/product_overview.shopscript

For Canadians, this place has Italian White Truffle Oil. My wife has ordered from here.

http://www.hypergourmet.com/eng/shop/Publish/vIndex.htm?cat6.htm

French Truffle and Boletus (another funghi) here

http://www.hypergourmet.com/eng/shop/Publish/vIndex.htm?cat6.htm

For those in the USA.

White Truffle in Grapeseed oil. (Grapeseed? not sure about that)

http://store.yahoo.com/dcimports/cupewhtrgroi.html

Mmm, Beluga Caviar http://www.intlgourmet.com/

White and Black Truffle Oil here

https://intlgourmet.securesites.com/cgi-local/shop.pl/page=oils.htm/SID=1133581501.37732

White Truffle Oil - 8.5 oz This comes from the brown and white-veined gray Truffle of Champagne and Burgundy regions has a delicate aroma. 29.95

Black Truffle Oil - 8.5 oz. 26.95

 

[mete]

Grapeseed is a recent fad ! I looked at that website and was amazed at the number of pages just of licorice. I'll have to check them out.

 

[Gollnick]

I shouldn't give away my sources, but here goes:

http://www.igourmet.com/shoppe/shoppe.asp?cat=6&subcat=Other+Oils


This site also offers a product I have never used called Black Truffle Juice. It's $80 for 7.6 ounces. Described as, "Black Truffle Juice is used to boost the flavor of sauces, sautés and soups. Think of it as the nectar of the truffle. Swirl into broths, finish off sauces, or add to the sauté pan to introduce authentic truffle flavor. It can also be used to boost the flavor of weak-flavored truffles during the off-season. Made by steeping and pressing 100% Black Winter Truffles, the truffle that comes from Italy, this is truly a special item."

And they offer Black Truffle Paste which I have not tried, $17 for 30g (about 1 ounce). "Truffles are the jewels of the Tuscan forest. Powerful yet delicate, they tease your senses with this obvious duality. Cristiano Savini, President of Savini Tartufi, learned his truffle-related secrets from his father, who learned them from his father, and so on. His Black Truffle Paste captures the essence of the truffle. Use it sparingly atop hors d'oeuvres, stirred into pasta and rice dishes, and as a condiment for fried eggs or roasted meat and game. A gastronomic dream, this easy-to-use paste allows you to enjoy the fragrance of the Tuscan forest in your own kitchen and dining room."

That same site is also great for cheese.

 

[m_calingo]

I don't have much experience using the mystical truffle oil.
Considering its expense, would I be correct in assuming that this stuff is drizzled onto the food that is being served? If so, is it drizzled on after cooking, or before cooking??

Many of the responses here seem to be quite positive, so I'm curious how to get the most out of this oil.

 

[Andrew Taylor]

Truffle oil is generally added at the end of cooking almost as a garnish. When serving haute cuisine, whole truffles are shaved paper thin onto food before sending out to the restaurant guest. Oil can be used tossed in cooked pasta, or stirred into scrambled egg as it is setting. Truffle oil can also be swirled into soups before serving.

If you are buying it for the first time look for oil where you can see plenty of truffle, at least one slice rather than a pinhead piece.

There are foie gras goose liver pates with truffle available at a reasonable price.

 

[Mike Hull]

Friends of mine just moved to Oz (Secret Harbour). I'll have to ask them if this is what they're planning to serve for Christmas dinner. Tastes like chicken, right?

No, it tastes like liver, every part of the animal, including the tail.:barf::barf:

I hate liver:barf:

 

[Suicycoprowler]

Friends of mine just moved to Oz (Secret Harbour). I'll have to ask them if this is what they're planning to serve for Christmas dinner. Tastes like chicken, right?

No, it tastes like liver, every part of the animal, including the tail.:barf::barf:

I hate liver:barf:

The kangaroo I've had tasted like venison, although it was a bit on the gamey side. Kangaroo is a very lean red meat.

 

[m_calingo]

Truffle oil is generally added at the end of cooking almost as a garnish. When serving haute cuisine, whole truffles are shaved paper thin onto food before sending out to the restaurant guest. Oil can be used tossed in cooked pasta, or stirred into scrambled egg as it is setting. Truffle oil can also be swirled into soups before serving.

If you are buying it for the first time look for oil where you can see plenty of truffle, at least one slice rather than a pinhead piece.

There are foie gras goose liver pates with truffle available at a reasonable price.

Much obliged--thanks, Andrew! :thumbup:

 

[Thomason]

This thread has sparked my interest in truffle oil to be sure but I guess my question is will it prevent rust on a 52100 blade or smooth out a sticky pivot?

 

[Andrew Taylor]

Yes, Thomason it will, and it will also make it smell nice

 

[Gollnick]

This thread has sparked my interest in truffle oil to be sure but I guess my question is will it prevent rust on a 52100 blade or smooth out a sticky pivot?

Truffle oil is 99.999% olive oil. Olive oil does go rancid over time; so, it's probable not the best choice as a rust preventitive or lubricant.