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Truffle Specialty Products Explained

Albertina Roca
  |   January 16, 2015   |  

Truffles that are too small, soft, or damaged (you’d be surprised at what over-eager pups can do) end up in some sort of truffle preparation or product, mainly truffle oil, truffle butter, truffle paste, and truffle vinegar.

These products are your best option when on a budget, but don’t expect to get the full truffle experience. The flavor and aroma is very subtle, and it will get lost if you use very potent ingredients.

Truffle Butter

Basically can be used in any recipe that calls for butter, just replace for equal amounts of truffle butter. Brush over meats before serving. Or spread over warm crunchy toast; trust me, its divine.

Truffle Oil

Truffle oil is really olive oil soaked with truffles. Best if used within four weeks of opening, since the truffle aroma tends to dissipate quite quickly. Use a few teaspoons, and brush over grilled meats, chicken, or fish, or use to season a salad. Replace in any recipe that calls for oil, but always try to avoid using high temperatures, as it will change and evaporate the truffle scent.

Truffle Vinegar

Use to season salads, prepare vinaigrettes and sauces, brush on grilled meats, deglazing, and replace in any recipe that calls for vinegar (note: most truffle vinegars are prepared based on a Balsamic or wine vinegars).

Truffle Peelings

You can buy these separately, if you want to just add subtle truffle elegance to your dishes. They make a very dramatic garnish, and they are usually Black Winter Truffle peelings. Also use them in soups, sauces, and broths (I’m not quite sure if you should strain it first).

Truffle Paste

This will last about a week once opened. It comes in a tube, which has a shelf life of 1 year or so. Squeeze out to prepare creamy risottos, polentas, and pasta sauces. Many chefs pair it with game meats that have been roasted (use towards the end of the preparation.

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Albertina Roca

Meet Albertina, a seasoned food writing wordsmith and marketing creative split between the sizzling vibes of Miami and the charming streets of Buenos Aires. With a solid 20 years in the traditional and digital advertising world for the gourmet food industry, she’s mastered the art of making words as mouthwatering as the dishes they describe. She’s proudly been part of the Gourmet Food Store family (and its brands) since its very beginnings, and what a fun, flavor-packed journey it has been!

Her journey began at Rutgers College, where she studied in History and Political Science, with a minor in English Lit (where are my Jane Austen fans at?). She honed her craft at The Miami Ad School in South Beach, where creativity and copy collided under the South Florida Sun. From the neon streets of South Beach to the tango beats of Buenos Aires, her pen dances with the rhythm of whatever gastronomic tales she gets to write at the time.

Currently savoring life in Buenos Aires, Argentina, she’s bilingual in English and Spanish, an avid reader, and cheese addict.

Her writing? Seasoned with creativity, spiced with experience, and garnished with a dash of wit.

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