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How long does a white truffle last?

MMRuth Nov 11, 2006 09:57 PM

Thinking about buying one in Manhattan for my husband, and am wondering, once one starts to slice it, how long it will last - i.e., do I need to use it up in one meal, or could I make it last over an indulgent weekend?

TIA

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  1. Robert Lauriston RE: MMRuth Nov 12, 2006 12:19 AM

    If you keep it tightly wrapped, it'll last a few days.
    I visited a truffle hunter in Piemonte, he kept his wrapped and in a chest freezer.

    NOTE: You don't slice white truffles, you shave them. When sold as a "truffle shaver," the tool sometimes costs over $25, when sold as a "chocolate shaver" usually under $10. Given the cost of white truffles, you'll recover the investment the first time you use it.

    1 Reply
    1. re: Robert Lauriston
      MMRuth RE: Robert Lauriston Nov 12, 2006 01:25 PM

      Thanks ... I actually do have a truffle shaver ... I actually use it to "shave" garlic for making linguine a la vongole ... to get the garlic paper thin. I think there may be a white truffle in our future next weekend.

    2. limster RE: MMRuth Nov 12, 2006 03:16 AM

      I've seen some shops store them in a small jar with dry uncooked rice. (Apparently the rice will absorb some of the aroma -- great for cooking afterwards, although this is perhaps less useful with a small amount of truffle.)

      3 Replies
      1. re: limster
        Robert Lauriston RE: limster Nov 12, 2006 05:29 PM

        That's common but still a bad idea. The truffle loses its aroma to the rice, and cooking largely destroys what aroma the rice picks up.

        1. re: Robert Lauriston
          d
          dleslie82 RE: Robert Lauriston Jun 25, 2011 06:25 AM

          I know this is a long late post, but the rice absorbs moisture to help preserve the truffle longer, the act of the rice catching the flavour is an all too common misconception.

          Although the ability to use the product afterward is a bonus.

          1. re: dleslie82
            Robert Lauriston RE: dleslie82 Jul 5, 2011 04:24 PM

            That might be the theory, but I don't think it's correct or good practice.

            http://www.natruffling.org/faq.htm#st...

      2. SalMonela RE: MMRuth Nov 12, 2006 05:31 PM

        From “The Joy of Truffles”, Benedikt Taschen Verlag GmbH – 1998:

        Truffles are up to 73% water and ‘lose their savour’ i.e., shrink by about 5% of their bodyweight per day – a reason to slow down the loss by any means possible. Your wrap the truffle in kitchen paper, close it in an air-tight jar, and put it in the fridge. The paper should be changed at least once a day, so that the truffle stays dry and does not go moldy or bad.

        An old but effective strategy is to dip the truffle in wax. In this way, neither moisture or aroma can escape. A method used in the 16th century to bring the white delicacies intact from Italy to the French court. Both white and black truffles can be kept from three days to a week, but they taste best completely fresh.

        1. w
          WineTravel RE: MMRuth Nov 12, 2006 05:39 PM

          Agreed. I would tightly wrap, put in any type of airtight ziplock or jar.. and put in the fridge (not the freezer). Will be no problem keeping a few days... even up to a week, so a weekend is no problem. Don't forget to have a little shaved truffle on your bkfst eggs.

          There's nothing like having your own truffle. The problem with restaurants is their "portion" is typically a joke... a few shavings... a tease. When you have your own, after you've eaten half of your pasta and the truffles you shaved on top are basically gone... no problem, just shave some more. Im jealous.

          2 Replies
          1. re: WineTravel
            Robert Lauriston RE: WineTravel Nov 12, 2006 05:48 PM

            The truffle hunter I visited in Piemonte wrapped his truffles individually in plastic wrap, put them in Ziploc bags, and kept the bags in a chest freezer.

            1. re: WineTravel
              r
              RicRios RE: WineTravel Nov 12, 2006 11:18 PM

              Solution for the problem with restaurants:

              http://www.chowhound.com/topics/show/...

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