Cooking with Truffles

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The holiday season is the time for enjoying sweet delights, and no dish is complete without the taste of truffle. With cooking, holidays tend to become more special, and a sublime meal lights up the faces of all on the table. Truffle is a sublime ingredient used in a lot of sweet dishes, and is a delicate yet delicious delight. A lot of care is involved in selecting and examining what type of gourmet truffle you would use, and its quantity too. The best way to determine it is by considering the available colors like black, summer, winter or white. The odor of the truffle is infused into so many culinary delights, and it blends well with a lot of ingredients.

If you're thinking about learning to cook with truffles, perhaps consider Italy. It is said that truffle takes the center stage in any cooking holiday. There are certain universal rules that should be followed. These include-

· Truffle is known as the king, and you should avoid mixing it with too many other ingredients. I was taught this while on a cooking holidays in Italy, and it's true. In Abruzzo, a region famous for there truffles, you very often encounter pastas with only infused with truffles for flavor!


· Fats blend very well with truffle, and help to bring out rich flavors. If you have wondered why so many desserts use truffle, this is the reason. The taste and flavor of truffle blends very well with creams, butter and oil.

· Truffle brings out the essence of a lot of bland foods including pasta, potatoes, and rice, thus making it more delicious.

· Maximize the flavors of truffle by slicing and shaving the truffle. You should use the minimal amounts of ingredients and slice them as thinly as possible. The truffle shaver can be used for shaving truffles, and generally 8-10 grams of truffle is suggested per person.

· Always preserve the peel of the truffle so that you can use it for other similar Italian cooking holidays.

· The same kind of flavor does not come from the preserved truffles. You should use the fresh ones for different kinds of recipes during a cooking holiday in Italy.

You will be taught different techniques of using truffles during cooking holidays. For instance, when you are using the winter black truffles, there are different ways of preparing it. These are best cooked in their own aroma, and allow the odor to seep into the preparation. Some prefer using these truffles in the scrambled eggs to get the subtle earthy flavor. Preserved truffles or their peels can be added to give that additional truffle flavor, if you don't have the fresh ones.


When you are using truffles for pasta, you should opt for the creamy sauces, and indulge in these heavenly bites. Along with vegetables these truffles can add some fresh and contrasting flavors in celery root and leeks.

Winter white truffles are very pungent compared to the black ones, but their aroma also fades faster. These can be used for creamy pastas and risottos also. They cannot be mixed with acidic foods or ingredients, and adds a flavor at the end of the meal. Black truffles are less expensive and more easily available for cooking holidays.
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If you're thinking about learning to cook with truffles,Sam Bliss will teach you different techniques of using truffles during cooking holidays at www.dpforums.com

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