A truffle is a hard fruiting body of an ascomycete subterranean fungus, mostly one of the species of the genera Tuber and Geocarpum. Besides Tuber, other genera of fungi being classified as truffles are Geopora, P. lebkau, Peziza, Chlorophyllum, and a few others.
Truffles have a creamy texture and are round in shape, with some being larger than others. They can be found in Italy, France, Switzerland, Turkey, and North Africa. Other names for these fungi are "sea pine," "lucky" "chablis."
Truffles are cultivated in several places. In Switzerland and Italy, there are special markets where they are sold in large pouches. The French are also fond of this type of food, but it is difficult to find truffles that can be purchased in shops. In Turkey, they are found in black and white trays in the streets. And in Morocco, they are sold as "jouerra d'or."
Black truffle comes from the flesh of the Tuber or Geocarpum fungus, which is actually a small round fruiting body that has a red color. It has no stem, and its cap is oval-shaped with several white dots. White truffles are a very rare mushroom and thus, they are not available in stores.
Black truffle has a unique taste and it is commonly used for baking and as a salad dressing. The powder can be combined with other ingredients to make delicious confections like candies and sauces.
You can use a pinch of black truffle sea salt in recipes as well as use it on its own. Black truffle salt is also available and is just as tasty as the black variety.
Salt is a great cooking ingredient because it allows the food to retain moisture. In addition, salt helps in preserving the food's flavors of the food so that the food remains moist when it is later served. In the case of salty foods, this is important because it is said that the longer it stays on the food, the longer it remains good for the consumer.
However, be sure to read the salt carefully and remember that a little salt is okay, while too much is not. Never use salt as an additive to your dishes, as it can create unwanted results.
As a rule of thumb, only sprinkle a small amount of salt to any food before you serve it. For instance, if you are going to add truffles to a salad, then you might sprinkle just a teaspoonful on top. This will prevent your guests from getting too much on their tongues and mouths.
Truffles are very delicate and do not react well to heat, especially if they are not properly cooked. Also, the process of drying the truffles is not simple and takes time.
Before drying the truffles, they must be allowed to dry for at least two hours. After they are dried, you should rub them using a wooden brush.
Although it may sound strange, you should never rub the truffles after they are cured. If they are already hard, it will cause the salt to adhere to the surface of the food. This will not be good for the finished product. Instead, you should leave them to dry and harden on their own.
The best way to enjoy your truffles is to have them at room temperature. If you do not have truffles on hand, then you can prepare them ahead of time, which makes it easier to serve them. Fresh truffles need to be rubbed with oil before serving. This will give them the right texture.
When making truffles, you should always remember that they are not hard candy but rather a mixture of many small seeds. So, when you are ready to serve your guests with truffles, remember to have them cut in half.
Although you can put your truffles in a pan, it will not taste as great if they are not cut into halves. You can use a wooden cookie cutter or a mini chopper. to make your cut truffles into shapes.
Truffles are a delicacy for many people around the world. Therefore, there is no reason why you cannot enjoy one as well!
