Q: I happen to have three fresh black truffles in my possession (long story) that I need to use up pretty quickly. I was told to keep each one wrapped separately in paper towel and store in a glass jar in the vegetable drawer of the fridge. I've done as directed, but I got them a week ago, and today noticed a little mold on one.
I've grated some on eggs, enjoyed them sliced on good bread with butter, but there is no way I can devour these things before they go completely bad. So what to do? Can I freeze them? If so, grate first or just freeze them whole? Can I make truffle butter and freeze it? (and...last resort...I'm in New York on the UWS and willing to share these beauties)
Sent by Karen
Editor: Karen, wow! Congratulations on your truffle windfall. We have never been in possession of whole truffles, but we do know that they can be frozen — albeit for very short amounts of time (about 2 weeks). You can also create truffle butter with them, store them in a carton with eggs (the flavor will permeate the egg through the shell), or store them in flavorless oil.
Here's a good site on some of these and other options for storing and using truffles:
Readers, do any of you have experience with fresh black truffles? How should Karen use them?
Related: What's the Deal with Truffles?
(Image: Flickr member Kjunstorm licensed for use under Creative Commons)
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Comments (20)
I'd go for the butter or oil method of storage. They are really your best bet for prolonging them.
i'm happy to help you enjoy your overstocked truffles. i live on the UES but am more than happy to come to you...
e-me at jonstancato trufflepig@gmail.com.
my email didn't post well in my comment. should be jonstancato[at]gmail.com...
I'd say the butter idea is your best bet.... I'm so jealous!
i too would love to take some of that goodness off your hands (if you're willing part with it). i live in washington heights and am more than happy to hop on the train.
julie.kostina[at]gmail.com
i say yes to butter or oil. you'll be able to access that great flavor longer.
you can also just slice them over pasta with butter and some great parm. my husband and i did this for an extra-fancy new years eve dinner and it was wonderful. it was also the first time my truffle slicer was used to slice a truffle!
Somewhere, maybe in Julia Child's book, but I've heard of doing a roast chicken with big fat slices of truffle stuffed under the skin. That wouldn't use them all up, but it'd probably use a good bit.
Whoa. I'd love to hear your long story.
I've never cooked with them ever so if you want to share, feel free to email me:
ambitiousdeliciousness at gmail dot com.
I would love to hear the long story & how you end up using them!
you are about to be flooded with requests, but i would love one! live in your neighborhood as well...
ajkonarski at gmail dot com
Shaved over a Risotto
In an Omelette and on a Frittata
In a Pate
In a Cheese Souffle
These tuxedo scallops look like they use a bunch of truffles...
Here's the recipe from David Leite.
http://leitesculinaria.com/1819/recipes-maine-sea-scallops-puff-pastry.html
I was instantly reminded of Dave's Truffle Mac & Cheese from Top Chef back in the day. I've seen the recipe floating around the internet.
Man, that's a recipe I would love to try!
Call your favourite restaurant and make a deal with the chef (for their personal use, not just for use at the restaurant). Maybe free dinners w/the chef (tasting menu w/wine sounds awesome) on the next 3 menu changes?
I would totally take that deal for the truffles; but I would try to negotiate for 2 menu changes. ;)
Here's what I do when I buy fresh truffles:
BURY IT: for a day I store it buried in arborio rice (which I later use to make risotto, classic, or leftover risotto cakes) or stored with eggs in a tight container. Sometimes I'll cut one in half and do half the truffle in rice and the other half in eggs.
SLICES: I used to put slices under chicken (you can use slices or truffle butter) but, since I don't eat meat anymore, now I shave slices over pasta, scrambled eggs, in a luxe mac & cheese, souffle, or shaved over a dish of roast chestnuts & root vegetables.
TRIMMINGS: I take all the trimmings and use them to make truffle butter, infused oil, or dry them a bit and blend with salt for truffle salt.
I don't waste even a tiny bit of a truffle: aroma (the risotto or eggs), slices or trimmings! Personally I don't enjoy them as much after they've been frozen so I only freeze truffle butter but never the whole truffle itself.
Hmm sorry to break the spam up... but I would suggest taking the truffles, grating them up and putting them in the trash.... can't stand the things.
which brings me to truffle oil. I'd be grateful if you guys at the Kitchn would do an exposé on the truffle oil industry. Most people who "love" the flavours of truffles in a "good truffle oil" are actually consuming synthetic thiols (2,4-dithiapentane) in olive oil...
so i wound up making a ton of truffle butter. i have about 1/2 a liter of it now in a glass container in the freezer. i also am storing part of a truffle with some fresh eggs. sorry i don't have much left to spare. (though i'd still share the abundance of truffle butter i made if anyone wants some!)
i really wish i had thought of bargaining with a chef in exchange for dinner!
now....ideas on how to prevent all the food in my freezer from tasting like truffles?
An omelette party sounds like a plan.
so i didn't really expect to get any of the truffles, and i was going to come back and suggest the butter, but i see you've done that! will you share how you did it?
also, still curious about that story...
I once had a black truffle and mushroom risotto that was KILLER. Use them in a risotto or pasta dish.