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Black Truffle Oil and White truffle oil

nana0709 Apr 2, 2009 08:08 PM

I just bought a bottle of black truffle oil and white truffle oil but I'm not sure what to do with it.

Can black truffle oil be used in cooking/heat such as saute or stir frys? Or is it just used for finishing touch up to a dish?

How about white truffle oil?

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    hankstramm RE: nana0709 Apr 2, 2009 08:11 PM

    Only use it for finishing dishes.

    1. Robin Joy RE: nana0709 Apr 3, 2009 01:45 AM

      A teaspoon or so dribbled over salad or almost any pasta dish just before serving is wonderful.

      As a matter of interest, do you have to pay much? Here in London I pay about $12 for a small bottle, approx. 2 ounces/60 ml. This is white truffle oil but I expect black is much the same.

      4 Replies
      1. re: Robin Joy
        hankstramm RE: Robin Joy Apr 5, 2009 08:53 PM

        You mean 12 quid or 12 dollars? I paid $10 for 1.8fl oz of white and black in San Francisco. It usually is a little higher than that--this was a sale around the holidays. You can make your own pretty easily just by submerging a small trimming of a fresh one in some olive oil. In a week or two it's ready to go...

        1. re: hankstramm
          Robin Joy RE: hankstramm Apr 6, 2009 06:54 AM

          It's £7 from the terrine man in Borough Market. His truffled foie gras based offering is a beaut.

          1. re: hankstramm
            PhilD RE: hankstramm Apr 22, 2010 03:47 PM

            Hank, when you make your own you need to be very careful of botulism. The truffle can carry the spores (especially as they are common in soil) and they multiply under anaerobic conditions i.e. under the oil. Maybe not a wise think to do especially if not using it immediately. .

          2. re: Robin Joy
            greedygirl RE: Robin Joy Apr 6, 2009 01:30 AM

            A Wildcaper deli in Brixton you can get a 250ml bottle of excellent truffle oil for £19 - worth it if you use truffle oil a lot.

          3. hotoynoodle RE: nana0709 Apr 6, 2009 06:46 AM

            never ever use on high heat or for cooking. as mentioned, you can finish pasta or risotto with it, also mashed potatoes or scrambled eggs.

            once opened, they fade pretty quickly, so indulge!

            1. The Professor RE: nana0709 Apr 6, 2009 07:19 AM

              Question for the experts among us: is it true that Truffle Oil is in fact not made from actual truffles? I've heard that the flavor is synthesized.

              5 Replies
              1. re: The Professor
                hotoynoodle RE: The Professor Apr 6, 2009 08:50 AM

                usually that's the case. you must notice how strong the aroma of the oil is compared to the delicate perfume of the actual truffle.

                1. re: The Professor
                  hankstramm RE: The Professor Apr 6, 2009 08:05 PM

                  Truffle oil (as far as I know) is usually just olive oil with the truffle scent infused. When I buy fresh black truffle, I place it in some rice to infuse the rice for risotto. I similarly place it in a mason jar with a few fresh eggs and the scent permeates the eggs in a few days.

                  1. re: The Professor
                    alwayscooking RE: The Professor Apr 6, 2009 08:18 PM

                    It is usually made from a manufactured compound

                    It has never tasted quite the same.

                    1. re: alwayscooking
                      hankstramm RE: alwayscooking Apr 7, 2009 08:06 PM

                      who would have known. I do know that current bottle I have has a very thin and small sliver in it of something. I assumed it was truffle.

                      1. re: alwayscooking
                        hye RE: alwayscooking Apr 22, 2010 04:33 PM

                        Interesting -- most bottles list olive oil and truffles as the first two ingredients. If it's artificial flavoring, then the FDA should crack down on them.

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