How to Use Truffle Oil
How to use truffle oil
Truffle oil is a very delicate (and super expensive oil) which gets used all the time by people who think of it as just a simple replacement for olive, or vegetable oil. To first really appreciate the difference between truffle oils and those mentioned above, we should take a quick look through the process by which they're made.
Truffle oil is high quality olive oil that has been infused with the flavor of either white or black truffles. Just by that statement you'd think they'd be able to be used just like olive oil…and you'd be wrong. However it is similar to olive oil in some respects, such as the flavor, source and quality of the oil and truffles determine like all things, the end quality of the product.
Cooking with Truffle Oil
I can't stress this enough, but truffle oil is NOT under any circumstances to be used as a cooking oil!
They're not typically used in cooking because with the application of heat deteriorates the infusion of the truffles to the point where it is not noticeable (which let's be honest isn't something you want happening when you're spending $60 an ounce).
It has a distinct earthy peppery flavor and is normally used to give slight bursts of flavor to savory dishes. And it can really only be used in one way, drizzling. It can be near drizzled over anything from bread, risotto, frittatas, foccacia, pizzas, potatoes, salads, soups, and mushroom sauces!
Miscellaneous Information on Truffle Oil
The bottled truffle oil which we can purchase will lose its potent aroma over time since it's a truffle extract infusion. The best way to counteract this is to store it in the refrigerator, however even that is not the perfect solution. So make sure to use it before 3 to 6 months pass, or else it will completely lose its aroma.
Another important fact about truffle oil is that around 99.9% of truffle oil on the market is actually just a chemical concoction, meaning it hasn't been truffle infused or made any contact with anything resembling a truffle. Because I'm just a naturally curious person, and because the information was readily available in an article published in the New York Times titled "Hocus Pocus and a Beaker of Truffles", the process by which they artificially make the truffle oil is by mixing the olive oil with chemical compounds such as 2,4-dithiapentane which is able to simulate the aroma and taste of white truffles.
The takeaway point from all of this is to make sure whatever you are buying is real. If it says anything such as "Truffle Essence" or "Truffle Aroma" stay away from it, the only phrase you should see is "Infused with Truffles".
Truffle oil is a very delicate (and super expensive oil) which gets used all the time by people who think of it as just a simple replacement for olive, or vegetable oil. To first really appreciate the difference between truffle oils and those mentioned above, we should take a quick look through the process by which they're made.
Truffle oil is high quality olive oil that has been infused with the flavor of either white or black truffles. Just by that statement you'd think they'd be able to be used just like olive oil…and you'd be wrong. However it is similar to olive oil in some respects, such as the flavor, source and quality of the oil and truffles determine like all things, the end quality of the product.
Cooking with Truffle Oil
I can't stress this enough, but truffle oil is NOT under any circumstances to be used as a cooking oil!
They're not typically used in cooking because with the application of heat deteriorates the infusion of the truffles to the point where it is not noticeable (which let's be honest isn't something you want happening when you're spending $60 an ounce).
It has a distinct earthy peppery flavor and is normally used to give slight bursts of flavor to savory dishes. And it can really only be used in one way, drizzling. It can be near drizzled over anything from bread, risotto, frittatas, foccacia, pizzas, potatoes, salads, soups, and mushroom sauces!
Miscellaneous Information on Truffle Oil
The bottled truffle oil which we can purchase will lose its potent aroma over time since it's a truffle extract infusion. The best way to counteract this is to store it in the refrigerator, however even that is not the perfect solution. So make sure to use it before 3 to 6 months pass, or else it will completely lose its aroma.
Another important fact about truffle oil is that around 99.9% of truffle oil on the market is actually just a chemical concoction, meaning it hasn't been truffle infused or made any contact with anything resembling a truffle. Because I'm just a naturally curious person, and because the information was readily available in an article published in the New York Times titled "Hocus Pocus and a Beaker of Truffles", the process by which they artificially make the truffle oil is by mixing the olive oil with chemical compounds such as 2,4-dithiapentane which is able to simulate the aroma and taste of white truffles.
The takeaway point from all of this is to make sure whatever you are buying is real. If it says anything such as "Truffle Essence" or "Truffle Aroma" stay away from it, the only phrase you should see is "Infused with Truffles".
