Truffles

What is it about truffles that makes them so much more magical-mystical than average, ordinary, everyday mushrooms?

Prices and pigs do not count in this discussion. And, no, you cannot quote Marie Antoinette’s favourite caterer who compared truffles with diamonds, claiming the underground “fruiting” part of the fungus rivals a diamond’s rarity and is immensely more satisfying. In fact, you may have to admit, for the average palette, the difference between truffles and prosaic, plebeian mushrooms is negligible. Like escargot, clams, avocado’s, and James Joyce’s most masterful prose, truffles are an acquired taste. And a well-developed palette can discern a truffle grown near an oak tree from its rival grown near a hazel, poplar, or beech. Similarly, just as most of children’s literature is squandered on the young, truffles certainly are wasted on children; not even the most precocious adolescents really need truffles, because just one exceptional truffle recently sold for more than US$330,000.

Black and white truffles

For the uninitiated, the two distinct truffle colors denote different aromas and flavour. “Black” truffles, which come primarily from Italy and France, are considerably more subtle and precious than their “white” counterparts, which spring-up all across Italy and France and even have been known to appear in Croatia. Black truffles smell and taste far more like fungi than the white variety; in other words, expect your black truffles to smell and taste like “extreme mushrooms.” Black truffles’ textures make them slightly more toothsome than white truffles, which closely resemble shallots or garlic in aroma, taste, and texture. Of course, the trufflerati describe the taste of dark truffles as “a poignant, piquant mélange of chocolate and earth.” Because of their subtlety and rarity, and also because of variations in supply and demand, black truffles cost considerably more than their white cousins. And, yes, in the truffle world, if you have to ask, you cannot afford it. Read the rest of this entry »

Truffles are kind of fruits that grow underground and they are used as food It is a fungal body that relies on mycophagy for spore disposal. Mycophagies are animals that feed on living members of the fungus members. They come in different types depending on where they are grown. There is Oregon white truffles, Italian truffles and Alba truffles. They are normally found close to trees. The white truffle will normally grow near the oak and hazel, among other trees, and they usually weigh around half a kilogram. Those that grow among the oak are the most sought after.

Factors that affect good quality truffles will include acidity of the soil, moisture, age of trees and roots. Alba truffles are hard to find and trained dogs are normally used to find them through sniffing, where they are buried in trees. They can be identified by a pale cream color and resemble potatoes. They have a marble appearance inside, when cut.

Truffles have been used to make medicine for the eyes due to its mushroom medicinal properties. Most are served raw and can be served over pasta and salad. There are chefs too that can decide to slice them and put them between pieces of meat. Do not throw away the skins. The skins for truffles can be used for making sauces. White truffles are used while cooking food because of that aroma they produce. They are not usually cooked, meaning that they do not get into contact with food. They also add a nice and distinctive flavor. You can either decide to peel or grate them. The peels also have special flavor that you can great and use them in scrambled eggs. They should be eaten with simple foods rice, eggs and meat dishes or mixed with salads.

White truffles can be used to make pates, which are a mixture of minced and ground meat that has been prepared to make a smooth paste. The mixture is then used in a pie or loaf. They can also be used as a stuffing. This means that it can be stuffed in other types of food like turkey. It can be put inside the turkey through its cavity before cooking it. Read the rest of this entry »