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Truffle oil

d
domestic diva Apr 5, 2007 12:48 AM

I just got a bottle of white truffle oil for a gift. I plan on using it on pasta and risotto, but what else can I use this on?

  1. sgwood415 Apr 5, 2007 05:35 PM

    We use it on grilled cheese sandwhiches all the time. We'll buy some really high quality bread and then use up the left over bits of cheese in our kitchen. Usually pretty good quality stuff. Butter the break and pop it in the panini machine. Then we'll hit it with just a few drops of white truffle oil at the end. It perfumes the bread marries so perfectly with the cheese and toasty bread. Delicious.

    4 Replies
    1. re: sgwood415
      d
      domestic diva Apr 5, 2007 08:34 PM

      You guys are awesome! Thanx for the suggestions as well as the tips on how to buy truffle oil in the future. Can't wait to try out your ideas. Keep it coming if you have more thoughts....

      1. re: domestic diva
        j
        JRBlack Apr 6, 2007 05:05 AM

        I've been eyeing the truffle oils at Trader Joe's. Are they worth a shot, and could someone give me a rundown on the difference between the white and black? Is one more intense, earthier, etc, than the other?
        Thanks!

        1. re: JRBlack
          k
          katerina Apr 6, 2007 12:36 PM

          My sis just let me know she is bringing some black truffle oil for me since I enjoy the white so much, so I'd love some ideas for that also.!!

          1. re: katerina
            c
            Clarkafella Dec 6, 2009 11:03 PM

            Me too- had a recipe somewhere for mushroom risotto that called for a little black truffle oil- it was great but now I need to do something with the rest of the oil!

    2. k
      KingsKetz Apr 5, 2007 01:56 PM

      A wonderful recipe for a sauce for fish was given to me ages ago. Reduce a bottle of balsamic vinegar to 1/4 of it's original content; add lemon juice - about 1/4 of the amount of balsamic vinegar after the reduction; and add truffle oil to taste. Whisk it and pour a puddle on a plate. Add your favorite roasted mild white fleshed fish - with some wllted greens if you like - and dig in. YUM!

      1. o
        OldTimer Apr 5, 2007 09:03 AM

        Because of the intensity of truffle oil, you might consider adding it to EVOO for drizzling.

        1. littlegreenpea Apr 5, 2007 08:12 AM

          I've heard adding a touch to mashed potatoes or sweet potato mash is good, though I haven't tried... can't find truffle oil here.

          5 Replies
          1. re: littlegreenpea
            pilotgirl210 Apr 5, 2007 08:37 AM

            I order both white and black truffle oil from *Cooking Enthusiast* catalogue. They have a wonderful selection of specialty salts as well.

            1. re: pilotgirl210
              f
              Fleur Apr 5, 2007 01:38 PM

              Be careful about buying Truffle Oil. Most of the stuff found in the US is flavored with a chemical that (poorly) mimics the real thing.

              If the label lists anything like "truffle flavor", beware!

              1. re: Fleur
                littlegreenpea Apr 5, 2007 02:09 PM

                Thanks for the info pilotgirl and fleur!

                1. re: Fleur
                  pilotgirl210 Apr 5, 2007 03:11 PM

                  This is real truffle oil, not flavored. Believe me, my pocketbook knows the difference.

                  1. re: pilotgirl210
                    f
                    Fleur Apr 6, 2007 01:54 AM

                    Price has nothing to with it. Some of the priciest oils were found to contain "truffle essence or truffle flavor" which is a chemical.

                    If your label does not include anything like "truffle flavor or "truffle essence"" you probably got the real thing. Enjoy!

            2. k
              katerina Apr 5, 2007 08:03 AM

              There was a thread for white truffle oil a short time ago. I got alot of great ideas, but the one I use the most is the roasted cauliflower. Outstanding! My family could eat it every day. It never even makes it to the table....

              7 Replies
              1. re: katerina
                ChowFun_derek Apr 5, 2007 08:15 AM

                Do you put the Truffle oil on and THEN roast the cauliflower?....or roast it first and then douse it in truffle oil???
                Thanks.....

                1. re: ChowFun_derek
                  k
                  kittyfood Apr 5, 2007 08:25 AM

                  I don't know how katerina does it, but I would think you roast it first and then very lightly drizzle (not douse) the truffle oil . . . You can overdo it very quickly.

                  1. re: ChowFun_derek
                    k
                    katerina Apr 5, 2007 08:32 AM

                    break the cauliflower into florets, not too small, toss with a little evoo and s&p, I have added a few crushed garlic cloves or some chopped red onion, but it's not necessary, high heat, 475, 500, stir around every 10 minutes or so. it will carmilize and pierce easily when done, maybe 20-30 minutes. then drizzle a small amount of the truffle oil, It's pretty potent, a little goes a long way. We have used the same method on baby brussel sprouts, carrots, no misses yet! I'm just wondering about beets.mmmm.

                    1. re: katerina
                      ChowFun_derek Apr 5, 2007 12:26 PM

                      Sounds great...thanks

                      1. re: katerina
                        b
                        Blizza22 Jul 22, 2009 02:53 PM

                        hey to anyone that has ever brought EVOO up to 475 or 500 they know that EVOO burns quickly and that burned olive oil does not taste good at all. great recipe but no need for that much heat unless you are searing meats.

                        1. re: Blizza22
                          j
                          jeremyn Dec 6, 2009 08:02 PM

                          I do it at 400-450 which, I believe, is above the theoretical smoke point of olive oil. However, I've never noticed any burning.

                          I agree that 475 or 500 sounds too high, but I've never tried it so I can't say for sure.

                          1. re: Blizza22
                            Robin Joy Dec 6, 2009 10:53 PM

                            A 2+ year thread bounce.....I'm impressed! Is this a record?

                            Any lengthy cooking seems to destroy truffle oil. Drizzled over a chicken for roasting results in a lovely aroma for the first half of cooking, then nothing more, and no flavour addition. Drizzled whilst resting after cooking though, is terrific.

                    2. terrier Apr 5, 2007 06:50 AM

                      Eggs! (But this topic probably belongs on the Home Cooking board)

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