Black Truffle Oil

[pluckyduck]

So as not to be accused of false advertising, I figured I better start a discussion thread on black truffle oil.

I just changed the name of the forum and added a new description. I just love the sound of the words "Black Truffle Oil"

Now, who can tell me about black truffle oil? Epicurous has a dinner kit (that I am so tempted to buy) which includes black truffle oil.

Never used it. Would like to. I know it is expensive which makes me nervous. I'm okay with expensive ingredients, as long as I don't mess them up.

So, what's the scoop?

Andrea
Relish Queen

[purplewiz]

I'll take a stab a this .

Black truffle oil is a flavoring oil - I doubt it would be any good for deep frying anything. It has the same flavors as whole truffles, but not quite as intense, which puts it into realm of affordability for many more folks. (I once priced whole truffles. When they revived me, I realized my truffle cooking was going to be limited to oils and pastes.)

Truffle oil, like truffles, adds a deep, earthy bottom note of flavor. I have used it in risotto (a tsp or so poured over at the end as a garnish) and in salad dressings (not as the only oil, but maybe a tsp for that deep note of flavor). I am planning to try it over grilled chicken this summer. I've found that regular old button mushrooms, if they're boosted by the flavor of truffles, can be used instead of the more earthy wild mushrooms, which are darned near impossible to find around here.

Once when I was at a restaurant, they used it over a ground chicken terrine (chicken, onions, cream, etc.), again as a garnish. This was one of the most incredible dishes I have ever eaten; I was fortunate to be dining with a friend of mine who is also a chef, who was able to get the restaurant's chef to come out to our table and tell us roughly how this dish was made.

In my own opinion/experience, truffle oil is one of those ingredients you don't have to fuss with to make work - it works best if you lay it on at the end and let it do its thing.

That dinner kit sounds FANTASTIC. If you do go for it, I would love to hear how it turned out.

[pluckyduck]

.... you make it sound so non-intimidating....

I just may give the whole black truffle oil thing a try!

Now, what do you know about balsamic vinegar? All I know is there is something I'm supposed to know, kind of like wine. I read an article once on balsamic vinegar that had me give up on using it at all, quite seriously.

Apparently, the kind that I buy in the store inexpensively is no good. I'm supposed to know something about regions and vintages and all sorts of stuff like that.



Anyone? Help a poor, confused, foodie-intimdated girl out?

Andrea
who is finally learning "this" much (not much) about wine...no energy left for vinegar

[foxfroggy]

Don't tell anyone, but I am a foodie. Balsalmic vinegar is one of the most wonderful virtually calorie-free things in existence. And the rules are much like wine.

It does come in white and red and varietals and can range from awful to ethereal, just like wine. And just like wine, the rule should be- do you like it?

The most expensive vinegar or wine is still garbage if you hate the way it tastes. And price is no guarantee of greatness in either! Some of my favorite wines have costless than $10 a bottle. And I've tasted $100 bottles that I wouldn't even use as vinegar.

Trust your palate. Some of the "grocery" ones are perfectly palatable while not approaching greatness. Alessi is cheap, available and passable. (the red is far better than the white.) Work your way up to the more exotic but I wouldn't spend a fortune until you test the waters.For something delicate and subtle, the more expensive ones are obviuosly a plus, but one of my favorites is very forgiving because the flavors are already strong. I find really good tomatoes-vine ripened, smell like tomatoes- and slice them . I sprinkle a tiny amount of sugar, grind fresh black pepper, a few drops of really good olive oil and a good glug of red balsalmic vinegar. If I'm feeling virtuous, I skip the oil- it's still great.

Another odd but tasty use is a few drops sprinkled on fresh, ripe strawberries. Makes a nice, light but exotic ending to a heavy meal.

Substitute balsalmic and leave the oil out of a dressing recipe for fewer calories and bold flavor, and try it instead of lemon on simple grilled fish or seafood.

Doggone it, now I'm hungry.

Pat
(and my vote's for the truffle oil, too. Soak black olive slices or sliced mushrooms in it to substitute for truffles in recipes. If you have a mideastern market, they tend to sell truffle oil for far less than "gourmet" stores or even groceries.)

[purplewiz]

Hi, I'm a foodie too :-).

I agree with foxfroggy: price is no guarantee of greatness. I think they tell you that all the grocery store brands are lousy so you'll spend more money!

My favorite is Duke of Modena brand (I think that's it...) - both their every day and their "better" stuff in the raffia bottomed bottle. Technically, it's a supermarket brand, but I really like the play of flavors in this one. I know Cost Plus markets carry it, and some chain grocery stores.

My favorite use is grilled eggplant salad. Take some Japanese purple eggplants (they're the thin, small ones) and slice about 1/4" thin on the diagonal. Oil lightly, and grill until lightly browned and soft. While warm, toss in a dressing of balsamic vinegar, olive oil, garlic, and a dash of cayenne. It's great warm, and even better cold.

If you want to intensify the flavors, you can boil balsamic vinegar down. I like to drizzle this syrup over risotto (hrm, risotto, sense a theme here?) - you don't need much, it's very flavorful.

Let's see...I've also used it in new potato salads, as a marinade (especially for portobello mushrooms, yum!), to perk up spaghetti sauce (just a tbsp or two), and to make a tomato salad with cubes of mozzarella and fresh basil and oregano.

Again, I agree with foxfroggy. Trust your palate. If you like it, it's good.

[foxfroggy]

Modena is another "best buy." And a friend reminded me ofone he discovered by accident- balsalmic vinegar and melted butter to dip boiled shrimp into.

Pat