The truffle, a prized underground mushroom, is one of the most precious products on the market and in our woods: the Abruzzo territory It is among the most fertile places in the Bel Paese.
Cooking it is simple and within everyone's reach, but there are some small mistakes to avoid so as not to affect its flavor and not risk ruining the product entirely.
Let's find out together how not to make "fatal" mistakes that could prevent you from enjoying the goodness of such a precious ingredient that can be purchased in our online shop!
Mistakes to avoid when cooking truffles
In nature there are many varieties of truffles that are distinguished by their smell and taste. Experts have counted more than 60 of which only 9 are edible for humans and present on the market. You can discover some varieties inside the our site.
Let's analyze together which mistakes to avoid to avoid ruining the truffle.
Wash the truffle under running water
The best way to clean truffles is with water and the help of a soft-bristled toothbrush.
The surface of the truffle is very porous: washing it under direct jet of water could completely moisten the mushroom and render it unusable.
In fact, truffles fear humidity and are characterized by their delicacy. It is therefore necessary to treat them with extreme care and attention, avoiding violent washing. Finally, it is preferable to avoid touching them often, since – being composed of about 80% water – they easily lose their properties if stressed excessively.
Storing truffles in the refrigerator for too long
It is important that the truffle is not left in the refrigerator for a long time to avoid the risk of it becoming moldy. When it is stored, to prevent it from absorbing too much humidity, it is advisable to wrap it in kitchen paper and place it in a glass container so that it does not absorb odors. Finally, it is important to change the kitchen paper every day to eliminate excess humidity and prevent the product from becoming unusable.
The shelf life of the mushroom is different: the black truffle can be consumed within 7 days while the white one after 5 days.
If you want to transfer part of the truffle aroma to ingredients such as eggs or rice, you can also insert them into the container used to store the product.
There are also different conservation techniques than the traditional one just described: the truffle can, in fact, be vacuum-frozen, whole or grated, for about 12 months. Its pervading aroma, however, will be largely lost and once removed from the freezer it must be used immediately, before it completely defrosts.
Truffles can also be preserved – always in the freezer – immersed in butter or oil: in this way they can be used to flavour numerous dishes.
Cooking truffles when they are cold
A mistake to avoid is to cook the truffle immediately after removing it from the refrigerator. In fact, it is necessary to wait at least an hour so that the product can release its aroma again. The latter is different depending on the type of truffle: while the summer truffle, for example, it is characterised by a delicate aroma, the hooked truffle It has a more persistent and intense scent.
Overcooking the black truffle
The black truffle, unlike the white one, can be lightly scalded; in fact, it tolerates high temperatures better. It must be said, however, that it is always preferable to add it at the end of the dish. In fact, black truffle, although it can withstand temperatures, should never be browned or fried.
The product is very good in fillings and purees or as a final creaming, blanching it for about 30 seconds at the end of cooking. Let's never forget that truffle releases its aroma perfectly only if consumed natural!
Cooking the white truffle
Unlike black truffles, which can be lightly seared, white truffles never need to be cooked.
The product is very delicate and sensitive to high temperatures: if cooked it completely loses its qualities and aroma. The white truffle must therefore be used entirely raw, preferably cut into very thin slices to garnish hot dishes with the appropriate truffle slicer . Just 3 to 5 grams are enough to flavor hot and cold dishes.
Don't buy the truffle slicer
It is essential to equip yourself with a truffle slicer before starting to use the precious ingredient. The truffle slicer allows you to control the amount of truffle to put on the dish and to check the thickness of each slice.
Use strong aromas
Very strong flavors combined with the taste of truffles risk losing the aroma of the product. It is therefore preferable to use truffles in very simple recipes such as pasta, rice, eggs or potatoes.
Now that you know the mistakes to avoid when treating truffles, all you have to do is go to our site and buy the best ones. fresh truffles present on the market!
