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Truffle oil

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?

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

    1. 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

        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

          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

            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

                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

                  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

                    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.

            1. 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

                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

                  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

                    Thanks for the info pilotgirl and fleur!

                    1. re: Fleur

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

                      1. re: pilotgirl210

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

                  1. 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!