Butter Truffle and its Uses

The truffle are found in Europe and also in the United States, Chile, New Zealand and Australia and are always considered a very valuable commodity, so China imports their own truffles, even though the quality is poor. Black and white or red grape varieties can be a variety of additives and spices that really enhance almost every food we eat. There is an increasing demand for truffle oil because it is versatile, because it gives a lot of flavor in or to food. It can be bought commercially or easily made at home with good quality truffles and butter.

Butter truffle for breakfast? Why not!

If you haven't tried truffle butter on waffles or pancakes, you really missed an amazing gift! What you need is one pound (or more) of good quality butter, which can be salted or not salted, but must be warmed until it becomes slightly soft but not yet liquid. Fresh or even frozen mushrooms should be finely chopped, then dipped in warm butter and then mixed well until everything is well mixed. Only need a few grams of truffle. If you already have truffle oil (bought at home or in a store), use it. Cool the mixture in a tightly closed bowl or glass and let the spicy aroma mix for at least a few days and mix with oil.

Tasty and Stronger

The stronger the aroma and taste of the truffle, the faster the truffle oil is ready to use. Black fungus also makes butter, but the aroma of the black variety is almost too strong for a suitable oil. According to Emeril Lagasse (from the food chain), all you need to make truffle oil that smells good is one pound of butter (unsalted) combined with a little white truffle oil, and then add a little salt at will. . Place this combination on a large plastic wrapper and form a soft mixture that looks like a tree trunk about one inch in diameter. Wrap it tight before storing it in your fridge after it's hard and sliced. With unsalted butter, you control how much salt flows into truffle oil to improve taste and economy.

Some suggestions, but try your own truffle oil ideas

If you can hold a small white truffle in your hand, the use of this cute little tuber is almost unlimited. When making butter, remember that any dish that you usually add to butter or oil can be increased by using truffle oil. Try breaking it with fresh minced corn that comes out of a hot oven for dinner in the oven or biscuits or pieces of toast, and maybe mix it in scrambled eggs or omelets. Other uses include killing above and below the skin of birds such as turkeys, chickens, and ducks. Add truffle butter to slices of bread, then add sliced ​​cheese like Gouda, Romano, Asiago, or Cheddar. The use of truffle oil is only limited by chef's imagination!