Food Blog - Best Food Blogs - Gourmet Food Blog THE NIBBLE Blog » FOOD TIP OF THE DAY: Truffle Paste

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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

FOOD TIP OF THE DAY: Truffle Paste

To enjoy some heavenly truffle flavor without breaking the bank, black or white truffle paste can be spread like a condiment on canapés, roasted meat and poultry. Stir a spoonful into risottos and sauces—it works wonders. We toss angel hair pasta with butter and truffle paste (you can use truffle butter to achieve the same effect). The tube or jar has a shelf life of a year and lasts about a week once opened. It’s a wonderful little luxury and a great birthday gift for your favorite foodie. If there’s any left, spread it onto your morning toast.

Try a tube. A tiny tube adds a lot of flavor.

– Read about our favorite, addictive truffle butter.

– Learn more about truffles in our exciting Truffle Glossary.

– Go truffle crazy with this wonderful truffled caviar (made with truffle oil).

  Perigord and Alba Truffles
The most precious of the fungus among us: The black Périgord truffle and the white Alba truffle. Read more about them in our Truffle Glossary.
Any or all make sexy Valentine’s Day dishes. Add some truffle cheese to the cheese plate, while you’re at it.

What about truffle oil? Caveat emptor. One day, we hope to have enough money to buy them all and do a big review in THE NIBBLE. Here’s a quick introduction. There are two types of truffle oil. The better kind is produced by infusing a high-quality oil, such as extra virgin olive oil, with the flavor from truffles. Truffle bits are soaked in the oil until it absorbs flavor and aroma. However, the vast majority of truffle oil is a chemical infusion that approximates the aroma and flavor of truffles. Some companies do it better than others. The oil can be used to add truffle flavor to a variety of foods; however, it must be sprayed or dribbled on, since heating the oil causes the flavor and aroma to dissipate. Similarly, once the bottle is opened, the flavor and oil will fade quickly. So only buy small bottles and don’t save the oil for special occasions once you open it—go truffle crazy and spray it on everything from salads to toast. Truffle oil on vegetables is terrific, and truffled mashed potatoes, celestial (substitute the oil for some of the butter).





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