Australian Truffles

Written by admin_truff on 06/04/2018

Here is the Australian truffle. Known for its flavour, the black Périgord is also produced in Australia and New Zealand.

The truffles originated from the oak and hazel forests of Europe, particularly from France and Italy. The region of Périgord in the south area of France is well-known for the black truffle. The truffles have been traditionally harvested for centuries with a pig using its intuitive sense of smell. Nowadays, most hunters have changed pigs with dogs due to the issues of safety and handling.

 

In Europe, crop harvests have dropped in the last 100 years from about 1000 tons in 1900 to about 50 tons per year. Urbanization is one of the reasons for this also two world wars that increase acid rain along with random harvesting methods.

 

Truffles are among the most coveted and appreciated foods in the world. This high demand and the unfulfilled offer have led to higher prices. Category A truffles sell for more than $ 3,000 for each kilogram, making truffles as one most expensive food plants in the world.

 

After the Chinese truffle, New Zealand, Tasmanian, comes the truffle of Australia. The city of Manjimup is becoming the capital of the black pearl of Périgord. The famous “tuber melanosporum”, recognisable by its very particular fragrance and flavour, is now produced in the extreme south-west of Australia. The truffle grows successfully on the oak tree. At the other end of the world, on these lands which benefit from a hot and dry climate the summer and wet the winter, the truffle blossoms in climatic conditions similar to France. But it gains singularly in weight: up to three times that of truffles sold at Lalbenque or on the Caussade market in France. According to the truffle farmer, the advantage is that with reversed seasons between Europe and Australia, truffles will be available all year long. It doubles the harvest. Producers across Australia are taking advantage of the different climatic regions to grow fresh, quality products for which demand continues to grow.

 

Types of indigenous Australian truffles are non-toxic, but not really tasty. Attempts to infect native tree species with the imported truffles have been unsuccessful. Therefore, the Australian industry using Tuber melanosporum on oak trees. Truffles are beneficial for the trees, capturing phosphorus, that would be indissoluble for the tree, and transforming it into a shape that will be absorbable for the trees. In low-phosphate soils in Australia, this can be valuable. In exchange, the tree supplies fungus with sugar along with other carbohydrates.

 

Since the truffles are non-native species, there are advantages for the Australian farmers. While the farmer of European truffle may get worried about the range of identical species that is less tasty contending with the most precious truffles, it is almost certain that Australian farmers will produce the most high-quality French black truffles.

 

Industry in Australia

In Australia, truffles are a rather new crop. The plantations (popular as Truffières) started in the 1990s in Tasmania along with Western Australia. The first truffles were harvested in 1999. Truffières is now manufactured and produced in Victoria, ACT, New South Wales, South Queensland and South Australia.

 

You will be astonished to know that the Australian black truffle industry now produces 4.5 tons per year. Most are grown in the cool climate regions of Western Australia and Tasmania.

 

The Truffle & Wine Co. of Manjimup, Western Australia, alone produces about 3 tons; it has developed an orchard of 13 000 hazelnuts and oaks in a region where the climate reflects that of Périgord. The result is an Australian Perigord truffle of the same high quality and variety as the coveted French “black diamond”.

 

Because they lack out of season in Europe, henceforth, now some of the most famous chefs, from New York to Paris, Tokyo to Berlin and Sydney to Vancouver, provide Australian truffles. The Wine & Truffle Co, which in just 25 years has become the largest producer of truffles in the Southern Hemisphere, now exports its truffles to 25 countries around the world.

 

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Called the “Food of Kings” Truffles Are a Delight to the Taste Buds

Written by admin_truff on 17/07/2018

Man has been eating and appreciating truffles since way back in ancient times. The flavour they add to almost any dish is tremendous and when using truffles in a paste or oil can actually be quite affordable. A truffle comes from an underground growing mushroom.

Types and location determine the flavour of your truffles

The easiest way of purchasing quality truffles today is over the internet. Making it easy to buy truffles online allows more people to fall and try in love with this delicious flavour addition to any meal.

The Perigord region in France offers the best in black truffles, whether in whole form or as an oil or even paste, they will give a distinct and succulent flavour addition to any dish. Black Perigord truffles (tuber melanosporum) grow with oak and are commonly available in late fall and into the winter months.

Source : kingstruffles.com

A truffle comes from an underground growing mushroom. Black Perigord truffles (tuber melanosporum) grow with oak and are commonly available in late fall and into the winter months. Flavors of the various truffles are comparable and often determined by the location where they were grown. Growing truffles has been attempted for centuries but they tend to grow where and when they wish and not on man’s schedule. As truffles tend to grow beneath the surface many truffle hunters use dogs and even pigs to find truffles as the animals, particularly the pigs, love truffles themselves and hunt them down voraciously.

Chinese truffles (Tuber silences) are harvested in China during winter months and are another variety which is similar in appearance to French black truffles but must be infused with the extract of better quality truffles to make them more palatable. They are cheaper and China has a bountiful supply but flavour is not of the quality of European varieties.

Source : mycor.nancy.inra.fr

Flavors of the various truffles are comparable and often determined by the location where they were grown. When a recipe calls for truffle oil you know the taste will be tremendous and as it only takes a small amount to accentuate a dish, cost is minimal. Another variety, the burgundy or black summer truffle can be found across Europe and is highly prized for the culinary value, paler color, and mild aroma.

Source : pixel.nymag.com

Growing truffles has been attempted for centuries but they tend to grow where and when they wish and not on man’s schedule. As truffles tend to grow beneath the surface many truffle hunters use dogs and even pigs to find truffles as the animals, particularly the pigs, love truffles themselves and hunt them down voraciously.

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Acquire a Taste for White and black Truffle

Written by admin_truff on 17/07/2018

What is it about truffles that makes them so much more magical-mystical than average, ordinary, everyday mushrooms?

And, no, you can not quote Marie Antoinette’s favourite caterer who compared truffles with diamonds, claiming the underground “fruiting” part of the fungus rivals a diamond’s rarity and is immensely more satisfying. Like escargot, clams, avocado’s, and James Joyce’s most masterful prose, truffles are an acquired taste. Just as most of children’s literature is squandered on the young, truffles certainly are wasted on children; not even the most precocious adolescents really need truffles, because just one exceptional truffle recently sold for more than US$ 330,000.

White and black truffles

“Black” truffles, which come primarily from Italy and France, are considerably more precious and subtle than their “white” counterparts, which spring-up all across Italy and France and even have been known to appear in Croatia. Black truffles’ textures make them slightly more toothsome than white truffles, which closely resemble shallots or garlic in taste, aroma, and texture. Because of their subtlety and rarity, and also because of variations in supply and demand, black truffles cost considerably more than their white cousins.

A select few truffle recipes

Source : 1.bp.blogspot.com

As you may imagine, gourmets construct entire recipes around precious truffles; only a parvenu would think of accessorizing an already good dish with truffles. Consider, for example, linguine with black truffles, the tuber and the pasta sharing top billing. Consider mashed sweet potatoes with truffles and bourbon, in which the humble sweet potato serves simply as the stylish delivery vehicle for the exotic mix of the other two flavors.

“Black” truffles, which come primarily from Italy and France, are considerably more precious and subtle than their “white” counterparts, which spring-up all across Italy and France and even have been known to appear in Croatia. Black truffles’ textures make them slightly more toothsome than white truffles, which closely resemble shallots or garlic in texture, aroma, and taste. As you may imagine, gourmets construct entire recipes around precious truffles; only a parvenu would think of accessorizing an already good dish with truffles. As the custard cups bake, prepare a mixture of crab meat, finely diced black truffles, lime juice, chives, and seasoning to your taste.

Just as most of children’s literature is squandered on the young, truffles certainly are wasted on children; not even the most precocious adolescents really need truffles, because just one exceptional truffle recently sold for more than US$ 330,000.

Preparing the custard, use truffle oil instead of olive or oil, whisking it together with your standard egg mixture; meanwhile, combine milk, soy, and cream sauce in a small saucepan, bringing them just to a boil before removing them from heat for brisk mixing with the egg mix. As the custard cups bake, prepare a mixture of crab meat, finely diced black truffles, lime juice, chives, and seasoning to your taste. Tasting the subtle mélange of flavour and textures, the newlyweds will admire and appreciate your thoughtfulness.

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Black Truffle Cleaning and Recipes

Written by admin_truff on 17/07/2018

Cleaning The Black Truffle

When you have fresh black winter truffles, do not clean them until your are ready to eat them. Other wise they will spoil quicker. Remove any soil from the black truffles just before using them in any recipe. They must be washed with water and a nail brush under running water. The truffle must be completely clean since they will be used unpeeled. Dry well with a paper towel.

Source : 3.bp.blogspot.com

The black truffle (Tuber Melanosporum) must always be used as a condiment, not as a food. Use only fresh truffles, if possible. To enjoy and appreciate the black truffles, 100 g is enough. With this amount we can make several recipes.

How to use black truffles to flavor food.

Use an airtight container and put together the food you want to flavor with the black truffle. Close the container and leave it in the fridge for at least 24 hours. The aroma of the black truffle will penetrate the food in the sealed container. The black truffle aroma adheres to fatty foods best.

Truffled eggs

Source : chowstatic.com

Take half a dozen eggs and place them in an airtight container with a fresh black winter truffle, washed and wrapped in paper towel, but not completely wrap the truffle. Close the container and put in the fridge for two days. The high porosity of the eggshell will allow the aroma of the truffle to penetrate the eggs. Then you can use these eggs to make truffled flan, use in stuffing or just eat them fried. You can add a little sliced garlic to the hot olive oil before frying the eggs. Fry the eggs when the garlic is slightly brown. These truffled eggs will delight your palate.

Risotto Parmesan with Black Truffles

Source : idratherbeachef.com

Can be severed as a starter or a main course

Serves 2 – 4 people.

Ingredients:

150g black truffles

320g rice

120g grated Parmesan cheese

50g butter

Half a tablespoon heavy cream

Instructions:

Boil the rice until it is al dente and drain well. Add the butter, cream, Parmesan and about half of the grated black winter truffles. Stir until it is well mixed and serve hot, garnish each plate with a generous amount of the remaining winter truffle shavings.

Salad with Black Truffle

Source : foodista.com

Ingredients:

3 Hard Boiled Eggs

2 large handfuls of green beans

1 medium sized lettuce

1 large handful of Rucola

1 Bunch of dill

70g black winter truffle

Creamy Dressing

4 tablespoons extra virgin olive oil

3 tablespoons creme fraiche

3 tablespoons double cream

2 tablespoons of lemon juice

2 tablespoons white wine vinegar

Cayenne pepper

Salt

Instructions:

Wash the lettuce & rucola and shake off the access water. Let drain in a collander while preparing the dressing. Top and tail the green beans, then boil them in salted water until tender. Remove and wash in cold water, then mix in with the lettuce and rucola.

The dressing is prepared by mixing all the above ingredients together in no particular order. NOTE – The cayenne pepper is added at the end.

Place the mixed rucola, lettuce and green beans on a plate. Slice the boiled eggs and truffles over the bed of lettuce, adding the dill.

Finally, add the creamy dressing over the salad.

Stuffed Chicken Breasts with Black Winter Truffles

Source : sprinklesandsprouts.com

Ingredients:

4 chicken breasts

80g Fontina cheese

80g prosciutto ham (Parma-type)

30g butter

1 small onion

1 glass dry sherry

1 medium sized black winter truffle

Stock

Extra virgin olive oil

Flour

Salt

Fresh ground pepper

Instructions

Slice the chicken breast lengthways without completely separating. Flatten with a meat mallet and lightly salt, pepper and flour. Place two slices of ham, a slice of Fontina cheese and a thin layer of black winter truffle inside each wallet or chicken breast. Close and sew up with kitchen twine or using wooden toothpicks. Brown the chopped onions in the oil and butter in a large pan. When they start to soften, add the chicken breasts and brown on both sides, wet with the sherry and cook, adding a small amount of broth if necessary. Serve very hot. Accompany with wild rice or boiled potatoes.

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How Is Truffle Oil Made?

Written by admin_truff on 17/07/2018

The Italian white oil is just about the finest cooking oil across the world made up of the essence of truffles from the finest quality. The truffle oil salad dressings assists boost the delicate flavors with inclusion of just a few drops.

What are Truffles?

 

Source : scienceabc.com

There are over 70 acknowledged types of fungus, of which the “white truffles” and “black truffles” are essentially the most preferred. You’ll find numerous kinds of truffle oils like black truffle acrylic, bright white truffle fat, concentrated truffle vegetable oil, and so forth. Essentially the most beautiful of all truffle oils could be the French Perigord truffle also often known as winter black truffle.

What exactly is White colored Truffle Fat Manufactured of

Traditionally, the Italian and french chefs built their own truffle oil by thinly slicing the bright white or black fungus. They place these slices in jars crammed with all the purest olive oil. This aided infusing the rich flavors of truffles in to the olive oil and give its pure taste often known as truffle oil.

Even so, the majority of the commercial restaurants use an affordable white colored truffle substitute. This vibrant truffle olive oil alternative is a synthetically flavored olive vegetable oil that includes 2,4-dithiapentane. Most of the diners can’t make the big difference between the gourmand truffle oil and its substitute and consequently do not know they are being served an inexpensive replacement.

When selecting a truffle olive oil, most chefs choose the light truffle fat over black truffle acrylic. Be sure you examine the label for the form of fungi added. The white colored truffle gel recipes possess a milder, complicated and earthier flavor, as opposed on the dark truffle olive oils.

White Truffle Vegetable oil Utilizes

When you can handle the style, you may even attempt light truffle oil soup recipes, white colored truffle butter and in many cases create it to numerous other dishes.

In case you uncover the white truffle oil includes a rancid scent or flavor, discard it because the oil has turned bad and can not be utilized. For those who have bought or have been gifted an pricey bright white truffle gel, be sure you utilize it wisely in quite a few scrumptious and aromatic light truffle gel recipes. This was some facts on white truffle vegetable oil makes use of; hope you benefit from the sensitive taste imparted for your recipes with inclusion of fungus.

Probably the most frequent use of white truffle oil is, in just a person phrase, drizzle. When you can handle the style, you may even attempt light truffle oil soup recipes, white colored truffle butter and in many cases create it to numerous other dishes.

You’ll find numerous kinds of truffle oils like black truffle acrylic, bright white truffle fat, concentrated truffle vegetable oil, and so forth. Essentially the most beautiful of all truffle oils could be the French Perigord truffle also often known as winter black truffle. When selecting a truffle olive oil, most chefs choose the light truffle fat over black truffle acrylic. The white colored truffle gel recipes possess a milder, complicated and earthier flavor, as opposed on the dark truffle olive oils.

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