Cooking With a Black Truffle Salt
Black truffles are some of the most sought after ingredients in the culinary arts. While their taste may be hard to describe, it is said that one cannot define them unless he or she has tasted one first hand. The reason for this is that the taste varies from person to person. A black truffle, as it is also known, is a small, white to pale mushroom.
A black truffle, sometimes known as an Aegypus or Greek word for truffles, is a fruiting body that is the reproductive body of an ascomycete, mainly one of three species of this genus, Trichophyton. These mushrooms belong to the Ascomycota or fungi family. In addition to Trichophyton, several other genera of truffles are also classified as black truffles, including Geopora, Psilocybinomopsis, P. Vulgaris, and several others. The mushrooms that make up the family Trichophyton are very similar in appearance and are actually a variety of mushrooms. The most common varieties include the Asparagus, the Aspergillus, the Asparagus, and the Aspergillus of the Asparagus genus.
Truffles, when prepared properly, can be a real treat for people with a sweet tooth. Because they have a very sweet taste, they are often paired with sweet desserts. This is also why many people are looking forward to eating truffles, no matter what the occasion. When preparing a truffle, one must keep in mind a few important guidelines.
In cooking with black truffles, it is important to not under-season the truffles. Over-seasoning them will make them bitter. To prevent bitterness, season the truffles a week prior to cooking. Truffles are best seasoned a week before cooking because they take longer to develop. Once the day of cooking, you will find the flavor to mellow and become more aromatic. So instead of seasoning a truffle directly before cooking, season it a few days ahead of time.
In cooking with truffles, you will need to make sure that the mushrooms are fully submerged in the liquid used for cooking the truffles. If there is any leftover liquid on top, the mushrooms may sink. Thus, if using olive oil to cook with truffle, it is best to use a small amount of olive oil, and coat with salt. This is especially true of using a truffle that is large and has a larger mushroom. Season the surface of the mushroom with salt. For a large mushroom, season it with half of this quantity. If using a small mushroom, use half.
You will also need black truffle salt to coat the surface of your mushrooms after cooking. You can find this ingredient in most grocery stores. It can be used to cover the surface of your mushrooms and then let the mushrooms sit overnight to absorb the flavor and color of your cooking.
A teaspoonful of truffle salt to every cup of water can be used as an essential part of your cooking with truffles. You do not want the salt to cover your mushrooms all the way through, but to just lightly cover them. It is important to note that it is not necessary to season every spoonful of truffle salt with salt. If you do so, it may cause the salt to stick to your finger. Using only a few drops of truffle salt will give your mushrooms the flavor they need without the unnecessary additions of salt.
Cooking with a truffle can be a delightful experience when the flavor of your favorite mushrooms is not overpowering. Just remember the basics of cooking with truffle and your recipes will have a rich and smooth taste. Instead of using salt, you may want to consider adding some extra flavors or herbs, as well as some olive oil to the food you are preparing.