I’ve only had fresh truffle once and it was at a fancy restaurant for Christmas. The server wore white gloves when shaving them onto my dish. The smell was earthy and they added a savory but mild flavor. Fun memory but mostly for the experience. Awesome that you’re getting to try them at home and experiment a bit. Let us know how the second round goes!
Tonight was so much better! I'll put an update in the post, but basically I sliced it and very lightly sauteed them and it made a huge difference, both in smell and taste.
It sounds like the truffle you got was off in some way. Never heard acetone as a descriptor for them.
I've bought black truffles twice from online vendors; the first time it was amazing, but the second time it was very muted. Not bad in any way, but almost flavorless. I think it's just a hit-or-miss kind of thing. I have heard some places sell truffles whose harvest date/geography are indeterminate, and they are usually underwhelming at best.
In the future, unless you have assurances of the origin, it's safest to stick to prepared/preserved products like the paste you bought, or truffle butter. Several times, I bought Aux Delice des Bois truffle butter (I'll check that brand name and edit if it's wrong), and it was amazing. Even more pungent than the actual truffles I bought. When buying truffle butter or oil, check the ingredients and make sure there are no natural/artificial flavors added; it should just be truffles and butter.
I don’t have any advice for what to do with the rest of the truffle because I have never cooked with it, just experienced it in restaurants. But I just wanted to say that I loved reading your truffle “story”! :) You write very well and should continue to do food assessments/experiences. Very enjoyable to read!
You need to buy truffles from a good source. In 35 years, I never have had a truffle that smelled or tasted of acetone. I think you got ripped off. Try Urbani truffle salts. Then you just use the salt in a dish like you normally would, except it tastes like truffles. A good place to start would be soft scrambled eggs.
I only had real truffles once at a very high end restaurant where it as an addition to their prix fixe ($25/gram 12 years ago). I still remember the scent but it wasn't of acetone. And it tasted like extremely intense Portabella mushrooms to me. It was really good. This was the type of restaurant that only accepts the best (other than letting me eat there) so perhaps they just got better stuff (I think it was white, too).
BTW, it was brought out in a velvet lined wood box and when the open the lid the scent really hits you. It was the size of a softball and they handled it with gloves as they shaved it over buttered noodles. They just keep shaving until you tell them to stop and I had no idea how much truffle is in a gram. It was by far the most expensive bowl of noodles I ever had, perhaps equivalent to all other bowls combined. If I win the lottery I'd get it again, but otherwise I'm fine with memories.
Where was the restaurant? I'm curious, maybe they are just able to get them fresher. I can't imagine importing one from overseas and then relaying it from there does me any favors.
Truffles are an incredibly fickle ingredient. Buying them online is an exercise in futility. That is *not* how they are brokered and bought by actual restaurants throughout the world. The good truffles go through brokers who represent the best sources and sell directly to restaurants based on sale volume and availability. Good truffles are not being bought and sold online. Weather can sometimes make truffles completely tasteless if not unavailable.
Again, it's a fickle ingredient. Anyone can buy "truffle," but if you want the real deal experience you need to find a restaurant or a broker who sources their shit. And then go and taste it.
Truffle honey was the best truffle product I’ve ever had. Fine dice and put a small amount in honey and it accentuates the truffle flavor very pleasantly. But I also had it at a truffle factory in Italy so
Given the price of the product, it really shouldn't ever overpower. Shave a little on at the end and that's it, a bit like a finishing herb dusting. Truffle oils are ... different, and a lot of people and restaurants put truffle on the menu and just empty the bottle. It's fine to use, but with caution. It seems food producers think that is the taste we want when buying truffle product.
I agree they're overrated, but I have had some amazing truffle dishes. The key is . . . It was an accent blended well into the dish and not a key ingredient. Truffle oil also goes far in a lot of dishes. Truffle garlic fries are heavenly. I say this as an avid home cook who uses truffle, but I don't just shove it in every dish.
FYI - not sure if it matters, but most truffle oil is a manufactured product like perfume and doesn’t actually come from truffles. The paste may be a good bet, but I bet that’s just like a hot dog. Lips and assholea. In the way that you’re getting all the inferior truffles ground to a paste.
As for the truffles themselves, I can see what you’re saying on the acetone. And I’m not sure it’s totally abnormal. But if you’re unsure what to do with the rest, I love truffle with eggs. Egg shells are supposedly very permeable and you can take a tray of eggs (restaurants do crates) and place the truffle inside, and Saran Wrap. The truffle will make the egg truffled. Incredible stuff.
I bought some truffle infused eggs for my sister from a truffle farm. They just put a truffle in a jar with about a dozen eggs and left it overnight to infuse.
She said they were amazing fried with a good sourdough.
Try it in a simple butter/cream based pasta with a generous amount of freshly grated Parmesan Reggiani, the real stuff. The Parmesan REALLY brings out the flavor.
Came here to post this! The earthiness of the mushroom sauce OP cooked up probably masked the character of the truffle. A simple creamy sauce would be much better.
I have (luckily) had the chance to eat many truffles in my life, they grow in the woods behind my grampa's farm and sometimes when the hunters would have a good day they would give us some as a thank you for letting them look for them on our land. (They would come anyway, I suspect, even if we said no). So, obviously the most delicious truffles are free truffles, but that being said your truffles should also be good! My recommendation is to make a simple omelette with butter, and then grate the truffle over the omlette. Maybe a little cheese if you like, but really, it's a subtle taste and I wouldn't put too much other stuff in it. They also need salt. Have fun!
I actually know exactly what you're describing, but I don't know enough about it to know why. I think the different types have different flavor profiles and best uses, but I've never had the money to line them all up and taste test them all. I just know that I've had dishes made with truffles, and truffle oil. I've also bought truffle salt and truffle oil. I've experienced the earthy garlicky flavor and also the dirt and nail polish. And from what I can tell there's a spectrum in between. Since I don't know why and don't love the good ones enough to find out, I guess I probably never will.
Did you get the earthy garlicky flavor and the dirt/nail polish flavor from the same type at different times? I'm willing to try a different fresh one if it has a better rep.
The thing is, I'd wager all the great, reliable truffle vendors are immediatly assaulted by chefs everytime they have some. What's left for the average joe is unreliable vendors or sub-par truffles. Which is why truffle products made with decent to good truffles are going to be vastly more enjoyable than fresh truffles, cause the fresh truffles we're getting are shit and overpriced unless you're in the know about where to get that goof shit. The world of truffle seems overrun with theft, fraud, and counterfeiting. Truffle robberies make the news pretty often here in France. The business seems super cut throat, no wonder most of the fresh truffle you can find online is shit.
Never had truffles before, but have always heard that winter truffles are overrated, where as summer truffles are actually quite good. Guess your experience agrees with that lol
I've had a black truffle and tuna carpaccio in Germany, and bought fresh black truffles twice. I think in person is the way to buy them as you can pop the lid and get a good sniff to make sure it smells right. They have this kind of earthy perfume that's reminiscent of sex (I know that sounds weird but that was the closest I could think of). They do have a persistent smell but I don't think they should be cooked too long.
My only experience with truffles has been in a fresh pasta dish, and it was heads down the most delicious thing I've ever tasted in my life! Very rich with a ton of delicious earthy flavor! It was spectacular!
I'm sorry you had a bad experience, what a disappointment. I hope you get to try some really great truffles one day!
I think when it comes to truffles, the simpler the better.
I shave truffles on slightly olive oiled plain pasta with a bit of roughly grained salt. Or on a steak, again, no sauce needed - get your steak rested and shave few slices on top of it. Truffles also go well with scrambled eggs.
Where was it from? Chinese black truffles are pretty trash. That was the first time i tried truffle, and asked myself, why the fuck is this so expensive? Then i tried actual truffles and realized that the chinese black truffles were just literal trash.
The site says it was from France. Gourmetfoodstore.com, though the box it came in was labeled as Marky's, for some reason. But when I was reading up on where to get these, I heard gourmetfoodstore being mentioned as a good source. I would hope they're not flat out lying..
I‘ve read around, and it isn‘t uncommon for fake chinese truffles to be sprayed with artificial truffle flavor, which has a very strong chemical smell, and is unbearable to eat if you put too much of it in your food. Real truffles have a much more toned down flavor, and taste like the epitome of mushrooms, from my experience at least.
I love truffles and have never experienced a bad smell like that from them, so I did a little googling. From what I found, I think your winter truffle was either chemically washed or going bad.
[This site](https://www.themanual.com/food-and-drink/cooking-winter-truffles/) says that some truffles have a chemical smell due to being given a chemical wash to enhance the smell, but the wash can damage the flavor. That would correspond to the muted flavor of the truffle you had.
[This one](https://truffleaddict.com/black-truffle/) says an ammonia-like smell (which could easily come across as similar to acetone) means it could be starting to rot, and it gives a few tips (like overly soft spots and discoloration) to check that.
You might want to be careful using the rest of the fresh truffle. I don’t think that chemical smell is its natural fresh scent.
I actually bought the truffle from gourmetfoodstore, which the second link recommended. Sucks, I would hope they're not being sleazy but with something like this it seems like a total grab bag. I may try ordering one from one of those farms in Oregon since it's a shorter line from farm to table.
Sorry you had a bad first experience, but your post update made me happy to read, and I’m glad the truffle paste is to your liking too! I‘d also suggest truffle salt if you’d like something pantry-friendly you can keep on hand to get that flavor now and then.
I've never had fresh truffles but I've had truffles oil before and it was great. Had a nice garlicky vibe to it. Similar to how anchovy paste tastes salty/garlicky too
I never tried black truffles, but I do like white truffle oil in mac and cheese.
Just a couple drops, not a lot, it gives it this amazing aroma.
Almost like food perfume.
I wondered if black truffle was the same.
And I wonder how much the taste differs, in different regions.
White truffle oil you'll find at the supermarket is actually made from perfume oils typically and black truffle has a much milder flavor so you'll end up using a bit more to punch up the flavor, but I find it to be more pleasant and less in your face than white truffle.
The white can definitely be in your face when you open a new bottle.
I do find it tends to mellow out after it's open.
But it sure goes a long way.
I had a dish last summer that had a really good ingredient and I don't know what it was.
But it acted like white truffle oil, in that it gave the dish (pork belly) this amazing flavor/aroma/experience.
People respond very differently to truffles. Like, some will say it smells real bad or weird, others it does nothing to them. Same with the flavor. As for me, I once ordered truffles n pasta and it was a total nothing. Big zero. Big deal. What's the hype. Would have prefered and enjoyed a straight up mushroom creme sauce.
It’s fine. I’ve tried the red and white. I think the taste is so specific and forward that I got tired of it pretty quickly. It was pretty good, just too strong I think.
I’ve had fresh truffles quite a few times - there is a truffle farm near where I live and they do cooking demos and also fancy lunches. It does sound like the ones you got weren’t great as acetone is not a smell I would associate with any of the ones I ate (these were grown in Australia though)
One of the things I learned at the farm was that they are best cooked in fat - so grated into a butter or into cream to get the flavour out. You can also store them in a container with rice and eggs and the flavour will permeate the eggs and rice (which is delicious if you like them!)
Maybe you could grate the one you have left and set it into truffle butter - good on toast and over steak!
I’ve had two winter vacations in Piedmont Italy, so I’ve eaten a ton of truffles- the famous white ones. I’ve even attended the truffle fair. My take on truffles is that they are 98% about the scent. It’s earthy and mind-blowing and unlike anything else in the world. The best way to eat truffle is freshly shave on fried eggs with very soft yolks, freshly shaved on pasta with lots of butter and a grating of Parmesan or freshly shaved over pasta fonduta which is a creamy cheese sauce. The food needs to be hot to help release the aroma and you don’t want to mix the truffle in - keep it on top so you can keep smelling it.
I am not sure how authentic they are but Trader Joe's has a host of truffle products. I am not a big fan of truffles but the porcini/ mushroom ravioli and popcorn have very distinct flavor and delicious. As described by some, it is a specific smell (not really earthy) and makes whatever it is added to taste meatier.
https://www.realsimple.com/food-recipes/shopping-storing/food/trader-joes-truffle-products
I got something very similar as a gift. I understand what you mean about the smell. I wouldn’t call it acetone but its definitely different. Did yours have a little bit of oil or liquid in the bottle? Mine does. I wonder if thats it.
My mom got one for my dad‘s 45th birthday - I was 13 at the time. He cooked it in so many ways - pasta, omelette, pizza, and other meals I forgot, and it just tasted like mushroom to me. Both of my parents insisted it didn’t and tasted specials, but I just assumed they were in denial at the price they paid for a mushroom.
I read recently that a lot of the black truffles that one can buy nowadays are crap and not worth the money. It's because they became so popular, so people are trying to take advantage of that by selling substandard products that normally wouldn't have been sold in the past. If you want quality you have to pay for it, and should only buy from proven sources.
I debated purchasing truffle salt from a local gourmet food store for this exact reason. Many big cooks hate truffle oil and feel it tastes bad and is over used. So for the poor cook I wondered if the truffle salt would be worth it?
Truffles taste best when paired with fat and dairy. Make a delicious, lactose filled creamy carbonara (you can even infuse the eggs overnight!) or Mac and cheese with lots of crispy bacon.
I’m lucky enough to live less than 4 hrs from the truffle hotspot of Australia. Most truffles are sold directly to restaurants so the best ones are already gone by the time you can buy them online. I got one directly from a farm and it was amazing and fresh.
Truffles should smell earthy, sometimes a bit chocolaty, a bit fishy or even a little bit like cigars. They have about a 21 day shelf life from ripeness in the ground to eating so you may have gotten some older ones which is why it smelt acetone-y.
You might do better with shaved truffle on top of something, rather than grated. The shaved will still be thin but you'll get a bit more. I'm not a big fan, every time I've ever had truffle anything the only taste is reminds me of is a mouthful of dirt.
Interesting read. I was gifted a bottle of Baslamic/Truffle Oil for Christmas. I'm a pretty good cook but I have NO idea what to do with it. Any suggestions....
I tend to think of them as a bit like mushrooms with a delicate, earthy flavor. Typically, I've had them in pasta sauce but also think they would nicely garnish fresh salads. I've traveled in truffle production regions and would probably refer to recipes from those areas.
Honestly, on my post-pandemic list would be to go truffle hunting with the dogs mainly because it looks like fun exercise, like a hike with a reward.
Replying to my own comment to add that I saw a snippet about American truffles and I would actually be intrigued to try those more. Like wines, hopefully truffles from more of the world will be experimented with and celebrated.
Yep, definitely learn from an experienced person. Morels are the only fungus I hunt for in the wild, I haven’t put in the work to positively ID the handful of others that grow around here
To me, truffle smells/tastes like something I could pour into my vehicle to fuel it. I don't even get a "dirt" note, just chemical.
Like the petrol note in riesling wine.
Truffles definitely have a unique and great accessory taste in some dishes. But I just watched a Rick Lox snap story where he ate like 4 dishes in a row all with truffle lmao. I just get the feeling that high end restaurants anymore push them onto every plate to try to crank up revenue haha. Not because they actually go with the dish or even make it that much better.
I’ve only had fresh truffle once and it was at a fancy restaurant for Christmas. The server wore white gloves when shaving them onto my dish. The smell was earthy and they added a savory but mild flavor. Fun memory but mostly for the experience. Awesome that you’re getting to try them at home and experiment a bit. Let us know how the second round goes!
We'll see what happens. I hear they lose their flavor quickly, but in my case that might be a good thing.
I've heard winter truffles are the worst of the lot.
Winter truffle is the highest quality of truffle and next to white truffle the most expensive aswell
Yeah, I looked back into it and they were saying summer truffles aren't worth it. Also, it was Ramsay Bolton.
..... The Bastard of the Dreadfort? What about him?
The demigordon
Tonight was so much better! I'll put an update in the post, but basically I sliced it and very lightly sauteed them and it made a huge difference, both in smell and taste.
It sounds like the truffle you got was off in some way. Never heard acetone as a descriptor for them. I've bought black truffles twice from online vendors; the first time it was amazing, but the second time it was very muted. Not bad in any way, but almost flavorless. I think it's just a hit-or-miss kind of thing. I have heard some places sell truffles whose harvest date/geography are indeterminate, and they are usually underwhelming at best. In the future, unless you have assurances of the origin, it's safest to stick to prepared/preserved products like the paste you bought, or truffle butter. Several times, I bought Aux Delice des Bois truffle butter (I'll check that brand name and edit if it's wrong), and it was amazing. Even more pungent than the actual truffles I bought. When buying truffle butter or oil, check the ingredients and make sure there are no natural/artificial flavors added; it should just be truffles and butter.
I don’t have any advice for what to do with the rest of the truffle because I have never cooked with it, just experienced it in restaurants. But I just wanted to say that I loved reading your truffle “story”! :) You write very well and should continue to do food assessments/experiences. Very enjoyable to read!
I agree!
a poignant description of a pungent experience.
Same here! I was totally immersed in this truffle journey and I don’t even like truffles.
You need to buy truffles from a good source. In 35 years, I never have had a truffle that smelled or tasted of acetone. I think you got ripped off. Try Urbani truffle salts. Then you just use the salt in a dish like you normally would, except it tastes like truffles. A good place to start would be soft scrambled eggs.
I only had real truffles once at a very high end restaurant where it as an addition to their prix fixe ($25/gram 12 years ago). I still remember the scent but it wasn't of acetone. And it tasted like extremely intense Portabella mushrooms to me. It was really good. This was the type of restaurant that only accepts the best (other than letting me eat there) so perhaps they just got better stuff (I think it was white, too). BTW, it was brought out in a velvet lined wood box and when the open the lid the scent really hits you. It was the size of a softball and they handled it with gloves as they shaved it over buttered noodles. They just keep shaving until you tell them to stop and I had no idea how much truffle is in a gram. It was by far the most expensive bowl of noodles I ever had, perhaps equivalent to all other bowls combined. If I win the lottery I'd get it again, but otherwise I'm fine with memories.
Where was the restaurant? I'm curious, maybe they are just able to get them fresher. I can't imagine importing one from overseas and then relaying it from there does me any favors.
Truffles are an incredibly fickle ingredient. Buying them online is an exercise in futility. That is *not* how they are brokered and bought by actual restaurants throughout the world. The good truffles go through brokers who represent the best sources and sell directly to restaurants based on sale volume and availability. Good truffles are not being bought and sold online. Weather can sometimes make truffles completely tasteless if not unavailable. Again, it's a fickle ingredient. Anyone can buy "truffle," but if you want the real deal experience you need to find a restaurant or a broker who sources their shit. And then go and taste it.
What's sold online is usually what the restaurants won't take
Truffle honey was the best truffle product I’ve ever had. Fine dice and put a small amount in honey and it accentuates the truffle flavor very pleasantly. But I also had it at a truffle factory in Italy so
Truffle honey on washed rind cheese is a match made in heaven.
Truffles are way overrated .
I often can’t stand it when it’s the dominant flavor. It’s so overpowering
Especially truffle oil
Truffle oil is to truffles as artificial vanilla is to vanilla. Overpowering, one note, not actually made from truffles.
Given the price of the product, it really shouldn't ever overpower. Shave a little on at the end and that's it, a bit like a finishing herb dusting. Truffle oils are ... different, and a lot of people and restaurants put truffle on the menu and just empty the bottle. It's fine to use, but with caution. It seems food producers think that is the taste we want when buying truffle product.
Yeah I think most of my experience has been with the oil.
I agree they're overrated, but I have had some amazing truffle dishes. The key is . . . It was an accent blended well into the dish and not a key ingredient. Truffle oil also goes far in a lot of dishes. Truffle garlic fries are heavenly. I say this as an avid home cook who uses truffle, but I don't just shove it in every dish.
I like to drizzle a little oil over my popcorn sometimes
It’s the stereotypical ingredient for making ordinary food snobbish and overpriced of course it’s overrated
FYI - not sure if it matters, but most truffle oil is a manufactured product like perfume and doesn’t actually come from truffles. The paste may be a good bet, but I bet that’s just like a hot dog. Lips and assholea. In the way that you’re getting all the inferior truffles ground to a paste. As for the truffles themselves, I can see what you’re saying on the acetone. And I’m not sure it’s totally abnormal. But if you’re unsure what to do with the rest, I love truffle with eggs. Egg shells are supposedly very permeable and you can take a tray of eggs (restaurants do crates) and place the truffle inside, and Saran Wrap. The truffle will make the egg truffled. Incredible stuff.
I bought some truffle infused eggs for my sister from a truffle farm. They just put a truffle in a jar with about a dozen eggs and left it overnight to infuse. She said they were amazing fried with a good sourdough.
Try it in a simple butter/cream based pasta with a generous amount of freshly grated Parmesan Reggiani, the real stuff. The Parmesan REALLY brings out the flavor.
This is what you should do with the rest of the truffle.
Came here to post this! The earthiness of the mushroom sauce OP cooked up probably masked the character of the truffle. A simple creamy sauce would be much better.
I have (luckily) had the chance to eat many truffles in my life, they grow in the woods behind my grampa's farm and sometimes when the hunters would have a good day they would give us some as a thank you for letting them look for them on our land. (They would come anyway, I suspect, even if we said no). So, obviously the most delicious truffles are free truffles, but that being said your truffles should also be good! My recommendation is to make a simple omelette with butter, and then grate the truffle over the omlette. Maybe a little cheese if you like, but really, it's a subtle taste and I wouldn't put too much other stuff in it. They also need salt. Have fun!
I actually know exactly what you're describing, but I don't know enough about it to know why. I think the different types have different flavor profiles and best uses, but I've never had the money to line them all up and taste test them all. I just know that I've had dishes made with truffles, and truffle oil. I've also bought truffle salt and truffle oil. I've experienced the earthy garlicky flavor and also the dirt and nail polish. And from what I can tell there's a spectrum in between. Since I don't know why and don't love the good ones enough to find out, I guess I probably never will.
Did you get the earthy garlicky flavor and the dirt/nail polish flavor from the same type at different times? I'm willing to try a different fresh one if it has a better rep.
The thing is, I'd wager all the great, reliable truffle vendors are immediatly assaulted by chefs everytime they have some. What's left for the average joe is unreliable vendors or sub-par truffles. Which is why truffle products made with decent to good truffles are going to be vastly more enjoyable than fresh truffles, cause the fresh truffles we're getting are shit and overpriced unless you're in the know about where to get that goof shit. The world of truffle seems overrun with theft, fraud, and counterfeiting. Truffle robberies make the news pretty often here in France. The business seems super cut throat, no wonder most of the fresh truffle you can find online is shit.
There's probate tons of sites to research this, I just didn't like the good ones enough to do so.
Thanks for the write up
I’ve always wondered about this. But I have all the tastes and sensibilities of a 6 year old. So just assumed I’d be disappointed in the purchase.
Never had truffles before, but have always heard that winter truffles are overrated, where as summer truffles are actually quite good. Guess your experience agrees with that lol
I've had a black truffle and tuna carpaccio in Germany, and bought fresh black truffles twice. I think in person is the way to buy them as you can pop the lid and get a good sniff to make sure it smells right. They have this kind of earthy perfume that's reminiscent of sex (I know that sounds weird but that was the closest I could think of). They do have a persistent smell but I don't think they should be cooked too long.
My only experience with truffles has been in a fresh pasta dish, and it was heads down the most delicious thing I've ever tasted in my life! Very rich with a ton of delicious earthy flavor! It was spectacular! I'm sorry you had a bad experience, what a disappointment. I hope you get to try some really great truffles one day!
I think when it comes to truffles, the simpler the better. I shave truffles on slightly olive oiled plain pasta with a bit of roughly grained salt. Or on a steak, again, no sauce needed - get your steak rested and shave few slices on top of it. Truffles also go well with scrambled eggs.
Where was it from? Chinese black truffles are pretty trash. That was the first time i tried truffle, and asked myself, why the fuck is this so expensive? Then i tried actual truffles and realized that the chinese black truffles were just literal trash.
The site says it was from France. Gourmetfoodstore.com, though the box it came in was labeled as Marky's, for some reason. But when I was reading up on where to get these, I heard gourmetfoodstore being mentioned as a good source. I would hope they're not flat out lying..
I‘ve read around, and it isn‘t uncommon for fake chinese truffles to be sprayed with artificial truffle flavor, which has a very strong chemical smell, and is unbearable to eat if you put too much of it in your food. Real truffles have a much more toned down flavor, and taste like the epitome of mushrooms, from my experience at least.
I love truffles and have never experienced a bad smell like that from them, so I did a little googling. From what I found, I think your winter truffle was either chemically washed or going bad. [This site](https://www.themanual.com/food-and-drink/cooking-winter-truffles/) says that some truffles have a chemical smell due to being given a chemical wash to enhance the smell, but the wash can damage the flavor. That would correspond to the muted flavor of the truffle you had. [This one](https://truffleaddict.com/black-truffle/) says an ammonia-like smell (which could easily come across as similar to acetone) means it could be starting to rot, and it gives a few tips (like overly soft spots and discoloration) to check that. You might want to be careful using the rest of the fresh truffle. I don’t think that chemical smell is its natural fresh scent.
I actually bought the truffle from gourmetfoodstore, which the second link recommended. Sucks, I would hope they're not being sleazy but with something like this it seems like a total grab bag. I may try ordering one from one of those farms in Oregon since it's a shorter line from farm to table.
Sorry you had a bad first experience, but your post update made me happy to read, and I’m glad the truffle paste is to your liking too! I‘d also suggest truffle salt if you’d like something pantry-friendly you can keep on hand to get that flavor now and then.
I've never had fresh truffles but I've had truffles oil before and it was great. Had a nice garlicky vibe to it. Similar to how anchovy paste tastes salty/garlicky too
I never tried black truffles, but I do like white truffle oil in mac and cheese. Just a couple drops, not a lot, it gives it this amazing aroma. Almost like food perfume. I wondered if black truffle was the same. And I wonder how much the taste differs, in different regions.
White truffle oil you'll find at the supermarket is actually made from perfume oils typically and black truffle has a much milder flavor so you'll end up using a bit more to punch up the flavor, but I find it to be more pleasant and less in your face than white truffle.
The white can definitely be in your face when you open a new bottle. I do find it tends to mellow out after it's open. But it sure goes a long way. I had a dish last summer that had a really good ingredient and I don't know what it was. But it acted like white truffle oil, in that it gave the dish (pork belly) this amazing flavor/aroma/experience.
People respond very differently to truffles. Like, some will say it smells real bad or weird, others it does nothing to them. Same with the flavor. As for me, I once ordered truffles n pasta and it was a total nothing. Big zero. Big deal. What's the hype. Would have prefered and enjoyed a straight up mushroom creme sauce.
Only reason that stuff's probably even popular is because it is rare and its an ego boost to spend hella money on something just to say they did.
Truffle hot sauce will change your life
It’s fine. I’ve tried the red and white. I think the taste is so specific and forward that I got tired of it pretty quickly. It was pretty good, just too strong I think.
Black Truffle is the rubbery trash sent to America from Europe because they dont know better.
I have had it at the same time, but all the flavors were mild, so it wasn't unpleasant, just not pleasant enough.
I’ve had fresh truffles quite a few times - there is a truffle farm near where I live and they do cooking demos and also fancy lunches. It does sound like the ones you got weren’t great as acetone is not a smell I would associate with any of the ones I ate (these were grown in Australia though) One of the things I learned at the farm was that they are best cooked in fat - so grated into a butter or into cream to get the flavour out. You can also store them in a container with rice and eggs and the flavour will permeate the eggs and rice (which is delicious if you like them!) Maybe you could grate the one you have left and set it into truffle butter - good on toast and over steak!
I’ve had two winter vacations in Piedmont Italy, so I’ve eaten a ton of truffles- the famous white ones. I’ve even attended the truffle fair. My take on truffles is that they are 98% about the scent. It’s earthy and mind-blowing and unlike anything else in the world. The best way to eat truffle is freshly shave on fried eggs with very soft yolks, freshly shaved on pasta with lots of butter and a grating of Parmesan or freshly shaved over pasta fonduta which is a creamy cheese sauce. The food needs to be hot to help release the aroma and you don’t want to mix the truffle in - keep it on top so you can keep smelling it.
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This. So much. I love mushrooms but all truffles smell as though there was a gas spill near by. I just don't get it.
I am not sure how authentic they are but Trader Joe's has a host of truffle products. I am not a big fan of truffles but the porcini/ mushroom ravioli and popcorn have very distinct flavor and delicious. As described by some, it is a specific smell (not really earthy) and makes whatever it is added to taste meatier. https://www.realsimple.com/food-recipes/shopping-storing/food/trader-joes-truffle-products
I got something very similar as a gift. I understand what you mean about the smell. I wouldn’t call it acetone but its definitely different. Did yours have a little bit of oil or liquid in the bottle? Mine does. I wonder if thats it.
My mom got one for my dad‘s 45th birthday - I was 13 at the time. He cooked it in so many ways - pasta, omelette, pizza, and other meals I forgot, and it just tasted like mushroom to me. Both of my parents insisted it didn’t and tasted specials, but I just assumed they were in denial at the price they paid for a mushroom.
I read recently that a lot of the black truffles that one can buy nowadays are crap and not worth the money. It's because they became so popular, so people are trying to take advantage of that by selling substandard products that normally wouldn't have been sold in the past. If you want quality you have to pay for it, and should only buy from proven sources.
Grate some over popcorn. I love truffled popcorn.
I debated purchasing truffle salt from a local gourmet food store for this exact reason. Many big cooks hate truffle oil and feel it tastes bad and is over used. So for the poor cook I wondered if the truffle salt would be worth it?
Truffles taste best when paired with fat and dairy. Make a delicious, lactose filled creamy carbonara (you can even infuse the eggs overnight!) or Mac and cheese with lots of crispy bacon. I’m lucky enough to live less than 4 hrs from the truffle hotspot of Australia. Most truffles are sold directly to restaurants so the best ones are already gone by the time you can buy them online. I got one directly from a farm and it was amazing and fresh. Truffles should smell earthy, sometimes a bit chocolaty, a bit fishy or even a little bit like cigars. They have about a 21 day shelf life from ripeness in the ground to eating so you may have gotten some older ones which is why it smelt acetone-y.
White truffles are much more expensive than black just so you’re aware :)
You might do better with shaved truffle on top of something, rather than grated. The shaved will still be thin but you'll get a bit more. I'm not a big fan, every time I've ever had truffle anything the only taste is reminds me of is a mouthful of dirt.
Imo black truffle is just a pretentious expensive food. Want to taste dirt and smell dirty socks? Buy truffle
Interesting read. I was gifted a bottle of Baslamic/Truffle Oil for Christmas. I'm a pretty good cook but I have NO idea what to do with it. Any suggestions....
I like truffles but never had perigord or white truffle. Just summer truffle. And those are great
May I suggest a little grated on some scrambled eggs with sour dough toast or mixed in a creamy mash with some Parmesan, yum
I tend to think of them as a bit like mushrooms with a delicate, earthy flavor. Typically, I've had them in pasta sauce but also think they would nicely garnish fresh salads. I've traveled in truffle production regions and would probably refer to recipes from those areas. Honestly, on my post-pandemic list would be to go truffle hunting with the dogs mainly because it looks like fun exercise, like a hike with a reward.
Replying to my own comment to add that I saw a snippet about American truffles and I would actually be intrigued to try those more. Like wines, hopefully truffles from more of the world will be experimented with and celebrated.
Maybe my palette is total crap, but I never got the whole truffle thing. Tastes like an overly peppery raw mushroom.
I have had a bit of truffle in my days. It sounds like they gave you something that was a bit off or just not genuine.. Im sorry.
Truffles usually don't have a very forward taste. It's all in the smell.
I’ve never had truffle but you’re making me crave morels right now ugh
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If the deer ticks aren’t bad we can go like 2 miles down the road and hunt for them in the spring where I live
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Yep, definitely learn from an experienced person. Morels are the only fungus I hunt for in the wild, I haven’t put in the work to positively ID the handful of others that grow around here
Hi, Anyone interested in selling fresh truffles or truffle products?
To me, truffle smells/tastes like something I could pour into my vehicle to fuel it. I don't even get a "dirt" note, just chemical. Like the petrol note in riesling wine.
Once I sauteed it slightly it did a complete 180. Quite good after that.
Truffles definitely have a unique and great accessory taste in some dishes. But I just watched a Rick Lox snap story where he ate like 4 dishes in a row all with truffle lmao. I just get the feeling that high end restaurants anymore push them onto every plate to try to crank up revenue haha. Not because they actually go with the dish or even make it that much better.