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Truffles really are a thing of culinary legend, adored by chefs and gourmands everywhere. Any luxury restaurant worth their Zagat stars will certainly feature one - or more - truffle dish in their menus, which usually wow using their flavor and aroma. But perhaps one of the biggest characteristics of truffles is that, despite their hype like a luxury ingredient, they're at their finest when used simply, which makes them an almost perfect ingredient for simple, unfussy home cooking.

A truffle is really a mushroom that grows underneath the soil, at the base of trees. Typically, truffles aren't cooked, meaning they're not prepared with heat by any means. Rather, you'll most often locate them thinly sliced atop a hot dish. The heat in the dish will release the aroma, whilst not cooking it or altering their texture. They'll elevate any dish by simply being there, releasing their amazing earthy aroma and rich, musky flavor into a dish.

Perhaps probably the most amazing dishes you'll ever try is a thick slice of fatty foie gras, braised perfectly, and topped having a paper-thin slice of Perigord black truffle. You would have it almost an afterthought, a garnish, but that easy, raw black slice is the perfect companion to the rich, decadent foie. A truffle, alone, does not shine, but paired with the right ingredient, it'll dazzle your culinary senses.

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If you can slice a truffle, you are able to cook with a truffle. They secret is to find the right dish for it. Think rich, think fatty, and think hot. A sumptuous pasta dish, with a delicious Parmigiano cheese, with shavings of truffles, is sublime. Eggs, scrambled, or in an omelet, having a generous serving of sliced truffle, are also a perfect companion for truffles, as well as risotto, or pretty much any rice dish. Cream-based sauces are amazing with white truffles, while meaty steaks pair wonderfully with black truffles.

A high level truffle connoisseur, you realize very well the differences from a white along with a black truffle. For truffle beginners, some handy info: a black truffle comes with an earthy, musky quality, almost chocolaty, while a white truffle is garlicky and intense. Black truffles benefit from just a little warming up or cooking, to release flavors. Less is more, don't overcook, or you'll spoil the texture and flavor.

One combination you cant ever fail would be to pair a truffle and cheese. There's something about the silky texture and the fat content of cheese that invariably brings the very best in a truffle. It is the perfect food marriage, where one ingredient blends using the other without overpowering or outshining one another.

If you are just starting your truffle journey, begin with simple pasta dishes. Shave your truffle thinly within the pasta and add some good quality cheese to grate on top. Then proceed to risotto, then meats, etc. You shouldn't be afraid to test out your preferred dishes. Truffles should increase your dishes, you cannot fail!