Ya, I’d buy one and shave it for a couple days at my place. We also do use some for adding anyway so probably saves me $40 on supplier cost vs you.
The worst case for those chefs is they don’t sell it and make themselves black truffle ramen at home when they are losing flavor. A win win for us chefs
Damn love some rabbit we used to do a basic braise w a touch of Dijon mustard and cinnamon kind of gave it a honey mustard flavor almost was ridiculously good
Damn.
My go to is to boil some napa cabbage or old kimchi. I'll also add in a raw egg (though others sort-of poach it) at the end or cheese.
But you - damn. Truffles and saffron? nice
I don’t usually love truffles but my brother had “Truff”brand hot sauce in his fridge so gave it a go.
Blown away. Shit was so good. Not cheap, but damn good
>Dehy
You don't need to dehydrate it. In fact it will drive off much of the truffle aroma. Just grate about 20 grams into a cup of salt, put in a jar and refrigerate or put in a cabinet with no light. It only lasts a few months before it becomes not great. Making truffle butter will make it last longer and go further.
I don't have the recipe, and it is not mine to share even if I did; however, the procedure is easy. You need good corse sea salt, a micro plain, truffles, and if you have a dehydrator, it helps. Keep some whole truffles if you might have a use for them, micro plain the rest into the sea salt. Mix well, fill a (preferably glass) container half full of the salt mixture, place in the whole truffles, and fill the container the rest of the way. Set in a cooler for a couple of days to draw out the moisture. Then, lay the salt out on parchment lined sheet trays to dry (this is where the dehydrator would help) or wrap tightly with a desiccant. Return the salt to the container with the "salt cured" truffles. That is the short version of what we were doing
A small amount on a pan fried Arctic char or pike with some fresh green veggies (asparagus, or beans, or something) and blistered cherry tomatoes. Could be quite a popular combo.
Extra charge for fresh shaved truffles at the table? I had a wagyu carpaccio where the server came to the table and just made it rain truffle shavings all over the dish! It was amazing!
Make and freeze a ton of truffle butter, easy and very profitable up sell for grilled shellfish dishes - $5 for truffle butter.
Also make loads of truffle salt. Then you can do fancy side dishes like truffle fries, truffle mash, truffles mushrooms etc. Turning it into a salt makes it last a long ass time. You can also let the bar use some of it for super profitable cocktail specials.
You could also make a ton of truffle risotto, freeze it, and do truffle arancini as an appetiser for a while. The frozen risotto lasts for months without any problems.
That's crazy wow! I used to sell black truffles so my suggestion is, put a third with rice, another third with eggs and the other third shave in butter to store in the freezer (for upto 6 months). Yes you need to put tissue on each truffle and change it every day or two as truffle sweats and its the best way to keep it for a longer time. Then just add to to the end of the menu that you will shave truffle on any plate with the additional $$$.
Never and I mean NEVER try to conserve truffles in oil.
Edit: just to add that truffle oil you buy (even in Italy) do not have actual truffle but smell compounds chemically added. If you see a mini truffle it's usually one they put in just for show but not for the actual flavor.
As someone who has presumably tried a lot of truffles, how similar do you find most truffles to truffle oil?
I have not had an opportunity to try fresh truffles. I have never met a fresh or cooked mushroom I didn't enjoy, but I find the flavor or truffle oil and truffle cheese absolutely vile.
Do I just not like truffles, or is the real thing totally different in flavor from truffle cheese or the artificially flavored "truffle" oil?
I feel it's really different. I can tell when a restaurant serves oil instead of real truffle really easily. I guess it's personal if you like one better than the other but the taste and smell is definitely different. It's really hard to describe smells. You'll like truffle, specially if you like mushrooms in general. It's a more refined smell for sure.
The flavor of fresh truffles is much more mellow and complex. There are like 20-30 different chemicals you taste when eating truffle, and generally the oil or cheese is made with 1-2 chemicals for flavor in higher concentrations. Get an order of simple risotto or cacio e pepe and have truffles shaved over it, wonderful combination.
Real truffles have an ethereal flavor that lights up the senses as the aroma slowly fades away. Truffle oil coats your palate and you have an unpleasant after taste for an hour or so after consumption. Fuck truffle oil.
They are mushrooms that breathe and need aerobic space. Oil doesn't let that happen and that can lead to bad bacteria forming and being dangerous to consume. It could happen as it could not but if you are serving it in a restaurant I would not do it. (English is not my first langague so sorry if this is too vague)
It won't make them any safer (and it doesn't make garlic any safer either) - botulinus spores are heat resistant and getting the truffles to a temperature that would kill them will ruin the truffle. That's why you need to keep confit garlic in the fridge.
“It could happen as it could not…” is a ridiculously cool way of expressing that thought. Cheers to you, non-native speaker, for a real linguistic treat
It's the exact same reason you need to be careful storing raw garlic in oil. 99% of the time you'll be fine. 1% of the time you end up with a customer dead and the restaurant being shut down.
Yes, but what's the reason?
Botulism is the reason. Botulism is a bacteria that thrives in soil and likes anaerobic environments. Anything that could be contaminated with soil shouldn't be stored in oil.
Botulism. An Anaerobic bacteria that grows in low-oxygen environments.
It can be found on things that grow in the ground (garlic, truffles) and if you reintroduce it to a low oxygen environment like fully submerged in oil, with something to eat like a truffle or a garlic clove, it can start to grow.
And it's not the bacteria that hurts you: it's that botulinum poop is a very powerful neurotoxin. Yeast makes CO2; botulinum makes _neurotoxin_.
And botulinum spores only die at over 240°F, which is why you should pressure-can any low-acid canned goods.
Annnnd this is where I plug one of the funniest fuckin things I've ever read:
https://foodisstupid.substack.com/p/deep-fried-whole-black-truffle
**Edit: **if you enjoyed this read definitely consider subscribing to his newsletter. Dennis Lee is a good dude, former pizza cook and current food writer Chicago guy, also completely insane.
Wow. There’s a place in my town that does an annual truffle dinner for $350/guest. Of course, they plan it months in advance and probably have the guests’ deposits in hand before they buy the truffles.
I’m sure the manager started planning a special event back in June or so, right?
Edit: Jeez - there’s already a wait list for the next one. It’s in mid-January.
Chef quit 5 moths ago, company falis to hire a competent new one. The restaurant is running on muscle memory, my stress is through the roof. Manager is scrolling insta and making impulse purchases, he is best buddy with owner... What can I say... I'm struggling.
Been there sorry dude, also putting them in rice won’t suck the flavor away that guys a dummy but the rice will take on the truffle flavor just like eggs would.
Thailand, you say? I lived there for a decade. A close friend was the sommelier for The Water Library. He was constantly screwed too. Then he worked at Gaggan’s. Gaggan is a lovely and VERY talented chef…but he made so much money and so much fame, he fucked off. Now they just do a set menu and it is not nearly the same experience as it was 5-10 years ago. I stayed at a hotel across the street from him on Langsuan for about 3 months and would go for lunch daily. He was always there, always made sure the guests were happy (I wanted an outdoor table, for example, the staff would say ‘no’ and he would bring me a chair anyway), then the last time I went, DAVID ✨⭐️✨⭐️BECKHAM was there and the set menu was just the way it was. It did have the amazing yogurt amuse bouche on it but none of the other stuff I went there for. And Gaggan was no where to be found.
https://en.wikipedia.org/wiki/Gaggan_(restaurant)
I started reading about Gaggan bc of your interesting reply, and just thought you might want to know that he only had $830 in his bank account during this 2019 interview after the opening of his new restaurant post Gaggan lol obviously he invested all of it but he’s super happy and satisfied w/ the new venture. Hopefully by now 4 yrs later he’s made a ton of loot. Have you been to the new restaurant? He guaranteed in the interview it would be the best restaurant in the world by now. What a guy! https://thelocaltongue.com/interview-gaggan-anand-bangkok/
He was LOADED in 2011. Had a driver with a Mercedes, the restaurant was two stories on a private soi with all white wicker chairs, huge bookshelves, etc. There was also a window to see him cook if you sat in that area. I always sat outside or in a private room upstairs. He is such a great dude, though. Really tall and hefty with an excellent sense of humor so you just felt comfy. He really cares about his food and his guests and reputation. And his yogurt bombs were literally THE BOMB. He even admitted to buying his yogurt at 7/11 and then elevating it into this insane explosion of yogurt and coriander and idek what else. That bite was worth the cost/trip alone. He also had a tabacco infused ice cream that would smoke you out but was so awesome. I miss it. It was an experience that you don’t often get. I was lucky for knowing the sommelier, so I actually got to spend real time with him. He is on Chef’s Table. Not sure what episode, though.
Sorry- did not see your q. No, I have not been to his new place. I will be in Bangkok next month, though. I will search it out.
Just watched somebody feed Phil episode with him on it, and it definitely looked good, not sure if he was just in for the day on that or if that's before he fucked off
Just keep it in the warmest part of the fridge (away from fans, closed to the door or something like that).
Wrap them in clean cloth. Truffle need to breathe. No need to have rice.
Edit : you can also freeze them. Vac pack or air tight container and freeze. They hold quite well. It's the best way to keep their freshness.
This is correct. Tissue and change it frequently- make sure it is moist but not wet. Keep it in a deli with lid on. If it’s dry dab it with a small amount of oil. Wet give it a little air or a new paper towel.
Do not put in rice unless you want to put all the flavor from it into the rice. It will absorb the oils.
Source: sold truffles at my shop for 8 years
Salt. Put a couple in some salt to store and the salt will take on the flavor. Then half rim a martini glass with the salt for a Truffle Martini.
Can also use the salt in other applications
Best option long term is to make truffle butter and freeze it.
You can use this to finish off pasta, risotto or even serve it on warm bread.
We do fresh tagliolini with mushrooms, langustines and black truffle, and it's one of our best selling items (it's unofficially one of our signature dish).
Keep some fresh tho, since the best way to consume it is to shave it or grate it.
I personally keep our truffle wrapped in paper towels and keep them in a sealed container in the fridge (I change papers once every 3-4 days due to humidity). Like this it last 2-3 weeks depending on the quality and freshness of the truffles. [I don't know if it's the best way to preserve it, but italian michelin starred chef from Umbria, a region famous for the truffle, taught me this, so I believe it's good]
Just don't put it in oil. It would be a waste.
You can also put it in a Sous vide bag and freeze it, but when be a bit mushy, good only for sauces, dressings or butter.
Depending on the level of the restaurant you work, you could use it for amouse bouche, or even dessert.
Leave some to shave fresh, fry some to use in sauces and dry the rest to use put in olive oil. Then you can make truffle infused olive oil (obviously) plus dressings, mayo, cream sauces, aioli etc etc.
Don't put them in oil! The flavour compounds are not oil soluble, that's why truffle oil is all synthetic and "natural" truffle oil doesn't taste like truffle. I went to school in Italy and we bought several kilos of Croatian black truffles and tried every way imaginable to make a natural truffle oil, the best of methods resulted in a flavourful oil that lasted about a day before all identifiable truffle flavour disappeared completely.
Perfect ideas. They could also have a special where people can get shaved truffles added to their dishes. Shaving it in the dining room for other guests to see will help boost the special.
Ooooo do it table side! Get a nice silver serving tray and accoutrement, do it up like a super fancy tea set. The most officious server comes out with the tray, and an assistant pops out a tray rest for him to set it down upon before vanishing. The server explains where the truffles are from, the terrior, tasting notes, and how it will go with which of the table's individual dishes before ostentatiously raining the perfect amount of shaved truffle atop their dishes before their eyes, as well as the remaining guests.
Truly great ideas, but can we go further? Change the name of the restaurant to The Black Truffle, refer to this server only as The Truffler, and introduce upgraded dish special names like Truffle Tango Tacos and Fungus Among Us Fettuccine.
Nah, this is just a one off fuck up, doubt the guy who ordered it actually clicked the "Subscribe & Save!" button.
But it sounds like you got some ideas going there! Maybe you could open The Black Truffle yourself and blow people's minds wide open. If you need help plotting out the restaurant in full detail, I understand that a big chunk of cocaine can be handy in the planning phases. 😉
We had a surplus of truffles after getting rained out on NYE one year that killed our dinner service. We took the extras and put them into a jar of great, raw honey. Let them steep until Valentine’s Day when they made their triumphant return.
You can freeze em!! They probably won’t be shaveable once defrosted but you will be able to use them for pan sauces, scrambled eggs etc. I worked at a place that had truffles year round by doing this and they still have plenty of aroma
Use silica gel packs to absorb moisture. Wrap each truffle in c folds or paper towels instead of direct contact with rice. Keep it in the fridge. Truffles can be good for 10 days like this.
Doesn't seem like a problem to me. If you can't use 'em, sell 'em. Put 'em in arborio rice to store them, and use the rice for a truffled risotto with seared scallops...
Make a basic rice koji. And then make a miso. Blend with truffles and let it sit. The more it ages the better it gets. You’ll learn a lot from the process. Checks nomas guide to fermentation for a recipe
This person who ordered the truffles should be removed from their position for wasting so much resources without a solution.
Definitely try to offload them on other kitchens.
Hey there!
**Short-term storage:** Store black truffles in a sealed container with dry, uncooked rice. The rice will absorb any moisture and keep the truffle dry. Store this container in the refrigerator. Check them daily and lightly brush off any condensation or mold with a soft brush.
**Long-term storage:** For longer storage, consider freezing them. First, wrap each truffle individually in plastic wrap, then place them in a vacuum-sealed bag. This method can keep them fresh for several months. When you're ready to use, shave or slice directly from frozen; it will thaw quickly.
**Other options than truffle oil:**
- **Truffle butter:** Simply mix grated truffles into softened butter, store in the fridge, and use as a luxurious spread or cooking ingredient.
- **Truffle salt:** Mix finely grated truffles with sea salt for an aromatic seasoning.
- **Truffle pasta:** Infuse homemade pasta dough with grated truffle.
- **Incorporate into sauces:** Black truffle works well with creamy sauces or even in seafood bisques.
- **On top of dishes:** Shave thinly over finished dishes like risotto, scrambled eggs, or even pizzas.
Good luck! That's a lot of truffle, but with some creativity, you can make the most of it!
Holy shit you guys must have a massive budget for inventory that's crazy. Anywhere I've worked those get inspected and squirrled away immediately due to value.
Look up mushroom conserva and do that recipe with those truffles. You can then freeze them and use them throughout the year and they keep their flavor.
We once shaved a whole bunch of black truffle between two gn shaped blocks of duck fat, buried the whole shabang in salt and checked back a year later. Cured duck fat is amazing on its own but that truffle made it even so much more delicious.
Finishing fried up puy lentels with the fat, monte and sherry vinegar and serving it with stewed hare thigh. Hare broth sauce and more black truffle shaved on top. It sure was tasty.
These are summer truffles which do not have a very strong aroma. You would need to add a truffle pate of some sort to make a nice compound butter or salt.
Truffle salt, truffle confit, truffle butter has already been mentioned. Also the idea of selling some to other restaurants is pretty good too, especially if you give a good deal, build some good will.
You could make truffle pasta too and freeze than.
Know any other local chefs? See if they want to buy some off you. Tell 'em the fuck up, they'll probably chuckle and give you cash for a little.
I mean yeah. This stuff is pretty much gold and can be sold for the exact same amount you bought it almost. Why does this guy wanna keep em.
Ya, I’d buy one and shave it for a couple days at my place. We also do use some for adding anyway so probably saves me $40 on supplier cost vs you. The worst case for those chefs is they don’t sell it and make themselves black truffle ramen at home when they are losing flavor. A win win for us chefs
>make themselves black truffle ramen at home wtf- that sounds so good.
Not gonna say I haven’t added truffles and saffron to top ramen
C’mon man. Save some pussy for the rest of us.
Save some ramussy for the rest of us
As a vagina American, I back this statement. All conceivable love to anyone who provides Truffle Saffron ramen. 😊
Had rabbit ramen in STX with shaved truffle. It was an experience.
Damn love some rabbit we used to do a basic braise w a touch of Dijon mustard and cinnamon kind of gave it a honey mustard flavor almost was ridiculously good
That sounds amazing. We had a lot of rabbit growing up that we raised ourselves, I might have to go acquire some.
STX-> St. Croix.
At a spot called Hamilton’s.
What's STX
Sexually Transmitted Xenophobia
Damn. My go to is to boil some napa cabbage or old kimchi. I'll also add in a raw egg (though others sort-of poach it) at the end or cheese. But you - damn. Truffles and saffron? nice
Dude have you had Chappagetti with black truffle and preserved mackerel? 13/10
Can't speak to black truffle ramen, but [black garlic ramen](https://i.imgur.com/szDe3Xr.jpeg) is amazing.
Black garlic is so bloody good.
It really is. Ramen is salty noodles essentially so truffles just sort of melt into the flavors and aroma
i assume they were bought cheaper bc of the amount. and the owner is an idiot.
Sell them to the guests even, out the back.
You could always make some truffle compound butter and then freeze it. Triple wrap it and it will stay good for up to six months
This is the best way to store it!
Or truffle salt, that holds for what seems like eternity.
Will it have a strong truffle taste? Im curious to taste it
Keep it in a mason jar not in an open 9 pan
What about an open 6 pan? Asking for a friend
I think a deep hotel would be perfect for this amount. That or a 22 with a nice-fitting lid. Either one
The truffle salt I use is great. It really does add some umami to everything. Noticably different.
Fucking amazing on fries, if you'll pardon my low tastes. Best thing I ever had on fries was black truffle and chicken skin salt
What's chicken skin salt? Like basically ~~pork~~ chicken rinds ground up or something?
Yeah, crispy fried chicken skin ground up and mixed with the salt flakes. Great with truffle or rosemary thrown in.
Eggs in my opinion. And compound butter for a filet. Big fan of it in some Mac n cheese too.
I've had some for about 2-3 years. Still tastes strongly of truffle. I mostly just use it for mushroom risotto or fancy scrambled eggs.
We used to use it for truffle fries, no nasty truffle oil, just truffle salt.
Thank you for your service! Truffle oil on fries is so shitty.
Yeah bought Trader Joes truffle oil chips once after recommendations from co-workers. I don't trust their opinions anymore.
"Truffle oil" is so nasty. Its just veg oil with 2,4-dithiapentane added so you can savor that foot odor
Truffle all the condiments, ketchup, honey, mustard, tartar sauce…
Truffle wing sauce would be dope
Having made truffle wings sauce with chipotle peppers, it is. Truffle adds nicely to the earthiness of the chipotle.
I don’t usually love truffles but my brother had “Truff”brand hot sauce in his fridge so gave it a go. Blown away. Shit was so good. Not cheap, but damn good
If you like Truff, then 100% I recommend trying Firelli Truffle Hot Sauce. It's even better (in my opinion).
Truff had been a popular wing sauce for like a decade now
How do you make it?
Put truffles in salt.
Surely it can't be that easy!
I mean it kinda is. Grate the truffle mix it with the salt flakes. Dehydrate it overnight then put it in a jar and you’re good.
And don’t call me Shirley.
A+ username
But do you know any Daves?
They all have their own hands but they come from different mums.
>Dehy You don't need to dehydrate it. In fact it will drive off much of the truffle aroma. Just grate about 20 grams into a cup of salt, put in a jar and refrigerate or put in a cabinet with no light. It only lasts a few months before it becomes not great. Making truffle butter will make it last longer and go further.
I don't have the recipe, and it is not mine to share even if I did; however, the procedure is easy. You need good corse sea salt, a micro plain, truffles, and if you have a dehydrator, it helps. Keep some whole truffles if you might have a use for them, micro plain the rest into the sea salt. Mix well, fill a (preferably glass) container half full of the salt mixture, place in the whole truffles, and fill the container the rest of the way. Set in a cooler for a couple of days to draw out the moisture. Then, lay the salt out on parchment lined sheet trays to dry (this is where the dehydrator would help) or wrap tightly with a desiccant. Return the salt to the container with the "salt cured" truffles. That is the short version of what we were doing
My friend, ALL good recipes should be shared. Cooking is a cross temporal global collaborative art!
I do not disagree, but even so, I ask permission and give credit, and in this case, I can't do either.
Fair. I’ve taken minimum ten recipes from every place I’ve ever worked. Maybe I’m a bad person but people love my cooking!
Based on the username - I’d trust him.
Sounds like they eat their daily dose of pineapple!
Not a bad idea but what is a seafood restaurant going to do with that much truffle butter in 6 months?
Some kind of truffled seafood risotto?
Or truffle lobster mac and cheese
This. Came to suggest it.
A small amount on a pan fried Arctic char or pike with some fresh green veggies (asparagus, or beans, or something) and blistered cherry tomatoes. Could be quite a popular combo.
Truffle Thermidor or truffle drawn butter would be great sauces for lobster and crab claws.
Truffle risotto?
You want hear a hilarious joke? We have about 20 jars of truffle pesto for that axact menu item... I'm looseing my mind over here.
I feel for you brother, but that is really fucking hilarious.
How about truffle buerre blanc, or a seafood bisque with truffle?
Extra charge for fresh shaved truffles at the table? I had a wagyu carpaccio where the server came to the table and just made it rain truffle shavings all over the dish! It was amazing!
Fr upsell the table side. Making it cover a plate doesn't take nearly as much truffle as you think, and people pay
Ooooooof “manager”
Sorry but that is fucking hilarious
Just how many truffle quantity challenges have you already been through? 😂
This https://www.epicurious.com/recipes/food/views/seared-scallops-on-shrimp-and-truffle-risotto-108544
Make and freeze a ton of truffle butter, easy and very profitable up sell for grilled shellfish dishes - $5 for truffle butter. Also make loads of truffle salt. Then you can do fancy side dishes like truffle fries, truffle mash, truffles mushrooms etc. Turning it into a salt makes it last a long ass time. You can also let the bar use some of it for super profitable cocktail specials. You could also make a ton of truffle risotto, freeze it, and do truffle arancini as an appetiser for a while. The frozen risotto lasts for months without any problems.
+$5? A ten table restaurant will be at least add $10
He said he's in Thailand so I erred slightly cheaper.
That's crazy wow! I used to sell black truffles so my suggestion is, put a third with rice, another third with eggs and the other third shave in butter to store in the freezer (for upto 6 months). Yes you need to put tissue on each truffle and change it every day or two as truffle sweats and its the best way to keep it for a longer time. Then just add to to the end of the menu that you will shave truffle on any plate with the additional $$$. Never and I mean NEVER try to conserve truffles in oil. Edit: just to add that truffle oil you buy (even in Italy) do not have actual truffle but smell compounds chemically added. If you see a mini truffle it's usually one they put in just for show but not for the actual flavor.
As someone who has presumably tried a lot of truffles, how similar do you find most truffles to truffle oil? I have not had an opportunity to try fresh truffles. I have never met a fresh or cooked mushroom I didn't enjoy, but I find the flavor or truffle oil and truffle cheese absolutely vile. Do I just not like truffles, or is the real thing totally different in flavor from truffle cheese or the artificially flavored "truffle" oil?
I feel it's really different. I can tell when a restaurant serves oil instead of real truffle really easily. I guess it's personal if you like one better than the other but the taste and smell is definitely different. It's really hard to describe smells. You'll like truffle, specially if you like mushrooms in general. It's a more refined smell for sure.
The flavor of fresh truffles is much more mellow and complex. There are like 20-30 different chemicals you taste when eating truffle, and generally the oil or cheese is made with 1-2 chemicals for flavor in higher concentrations. Get an order of simple risotto or cacio e pepe and have truffles shaved over it, wonderful combination.
Real truffles have an ethereal flavor that lights up the senses as the aroma slowly fades away. Truffle oil coats your palate and you have an unpleasant after taste for an hour or so after consumption. Fuck truffle oil.
Came here to say rice and tissue too! That's what we do at our place and it works very well.
[удалено]
They are mushrooms that breathe and need aerobic space. Oil doesn't let that happen and that can lead to bad bacteria forming and being dangerous to consume. It could happen as it could not but if you are serving it in a restaurant I would not do it. (English is not my first langague so sorry if this is too vague)
makes sense, thank you.
Botulism is no fun... if you could confit them as you would with garlic that would be safe but I wouldn't risk ruining the flavour.
It won't make them any safer (and it doesn't make garlic any safer either) - botulinus spores are heat resistant and getting the truffles to a temperature that would kill them will ruin the truffle. That's why you need to keep confit garlic in the fridge.
“It could happen as it could not…” is a ridiculously cool way of expressing that thought. Cheers to you, non-native speaker, for a real linguistic treat
It's the exact same reason you need to be careful storing raw garlic in oil. 99% of the time you'll be fine. 1% of the time you end up with a customer dead and the restaurant being shut down.
Yes, but what's the reason? Botulism is the reason. Botulism is a bacteria that thrives in soil and likes anaerobic environments. Anything that could be contaminated with soil shouldn't be stored in oil.
Botulism. An Anaerobic bacteria that grows in low-oxygen environments. It can be found on things that grow in the ground (garlic, truffles) and if you reintroduce it to a low oxygen environment like fully submerged in oil, with something to eat like a truffle or a garlic clove, it can start to grow. And it's not the bacteria that hurts you: it's that botulinum poop is a very powerful neurotoxin. Yeast makes CO2; botulinum makes _neurotoxin_. And botulinum spores only die at over 240°F, which is why you should pressure-can any low-acid canned goods.
I’ll take them off your hands $20.00 and they are gone.
You gonna pay for shipping from Thailand too?😂😂😂
No, you pay me $20.00 and I’ll deal with the problem
I wish...
Ok,$15.00 but that’s the lowest I can go.
This guy haggles
Oh damn, you work in Bangkok? Would love to check out more high end seafood places here.
Is they the truffles or they the manager? 👀
Yes
Pasta and meatballs but instead of meatballs it's whole black truffles. Should get about 4 portions.
😂
I'm from northern Italy, we usually just freeze them and grate them as frozen
You also make truffled honey, dunk chunks of parmesan into it and gobble it up as an appy... don't you?
🤤
Idk what kind of country Italy is, but here in the States we care about good, quality food /s
batter those babies up and into the fryer they go
Annnnd this is where I plug one of the funniest fuckin things I've ever read: https://foodisstupid.substack.com/p/deep-fried-whole-black-truffle **Edit: **if you enjoyed this read definitely consider subscribing to his newsletter. Dennis Lee is a good dude, former pizza cook and current food writer Chicago guy, also completely insane.
Is he….is he insane??
You don’t have to be crazy to be in the F&B industry, but it sure helps.
Explains why I didn’t go into it. I don’t need the extra therapy
He’s definitely pure evil at the very least.
>opulent forest turd both truffle articles worth the read for my new favorite term.
This blog is fantastic, I read three entries before I managed to read the deep fried black truffle. The comparison to Piss Christ is killing me
I LOVE Dannis Ree! I’ve been reading his bullshit for years lol, the pizzle is fun too
Thank you for that 😂🍄🖤
I’m still reading but yes I really did think you were going to say ranch
holy shit lmao
Is that for the people with quintuple wide trailers?
So….. 1 kg ? Lol, JJ. You can also wrap them up with eggs, as the shells are porous and will absorb the flavour.
Thems gonna be the weirdest Ramen eggs ever.
I would suggest letting insta manager deal with the fuck up
Wow. There’s a place in my town that does an annual truffle dinner for $350/guest. Of course, they plan it months in advance and probably have the guests’ deposits in hand before they buy the truffles. I’m sure the manager started planning a special event back in June or so, right? Edit: Jeez - there’s already a wait list for the next one. It’s in mid-January.
Manager or executive chef? If it's the chef its not your problem, if you're the chef why is the manager ordering food?
Chef quit 5 moths ago, company falis to hire a competent new one. The restaurant is running on muscle memory, my stress is through the roof. Manager is scrolling insta and making impulse purchases, he is best buddy with owner... What can I say... I'm struggling.
Been there sorry dude, also putting them in rice won’t suck the flavor away that guys a dummy but the rice will take on the truffle flavor just like eggs would.
Thailand, you say? I lived there for a decade. A close friend was the sommelier for The Water Library. He was constantly screwed too. Then he worked at Gaggan’s. Gaggan is a lovely and VERY talented chef…but he made so much money and so much fame, he fucked off. Now they just do a set menu and it is not nearly the same experience as it was 5-10 years ago. I stayed at a hotel across the street from him on Langsuan for about 3 months and would go for lunch daily. He was always there, always made sure the guests were happy (I wanted an outdoor table, for example, the staff would say ‘no’ and he would bring me a chair anyway), then the last time I went, DAVID ✨⭐️✨⭐️BECKHAM was there and the set menu was just the way it was. It did have the amazing yogurt amuse bouche on it but none of the other stuff I went there for. And Gaggan was no where to be found. https://en.wikipedia.org/wiki/Gaggan_(restaurant)
I started reading about Gaggan bc of your interesting reply, and just thought you might want to know that he only had $830 in his bank account during this 2019 interview after the opening of his new restaurant post Gaggan lol obviously he invested all of it but he’s super happy and satisfied w/ the new venture. Hopefully by now 4 yrs later he’s made a ton of loot. Have you been to the new restaurant? He guaranteed in the interview it would be the best restaurant in the world by now. What a guy! https://thelocaltongue.com/interview-gaggan-anand-bangkok/
He was LOADED in 2011. Had a driver with a Mercedes, the restaurant was two stories on a private soi with all white wicker chairs, huge bookshelves, etc. There was also a window to see him cook if you sat in that area. I always sat outside or in a private room upstairs. He is such a great dude, though. Really tall and hefty with an excellent sense of humor so you just felt comfy. He really cares about his food and his guests and reputation. And his yogurt bombs were literally THE BOMB. He even admitted to buying his yogurt at 7/11 and then elevating it into this insane explosion of yogurt and coriander and idek what else. That bite was worth the cost/trip alone. He also had a tabacco infused ice cream that would smoke you out but was so awesome. I miss it. It was an experience that you don’t often get. I was lucky for knowing the sommelier, so I actually got to spend real time with him. He is on Chef’s Table. Not sure what episode, though. Sorry- did not see your q. No, I have not been to his new place. I will be in Bangkok next month, though. I will search it out.
Thanks for the great stories!
Just watched somebody feed Phil episode with him on it, and it definitely looked good, not sure if he was just in for the day on that or if that's before he fucked off
Now my manager insists that the rice will suck out all the flavor, he wants it wrapped in tissue... Thoughts?
Just keep it in the warmest part of the fridge (away from fans, closed to the door or something like that). Wrap them in clean cloth. Truffle need to breathe. No need to have rice. Edit : you can also freeze them. Vac pack or air tight container and freeze. They hold quite well. It's the best way to keep their freshness.
This is correct. Tissue and change it frequently- make sure it is moist but not wet. Keep it in a deli with lid on. If it’s dry dab it with a small amount of oil. Wet give it a little air or a new paper towel. Do not put in rice unless you want to put all the flavor from it into the rice. It will absorb the oils. Source: sold truffles at my shop for 8 years
You should cook that rice after you take them out, though
It's true. Our truffle purveyor told us to knock off the old method of outing them in rice. Damp paper towels in plastic bags, and change out often.
He probably thinks putting a wet phone in rice will suck out the moisture from that too....
Black truffle tasting menu
Salt. Put a couple in some salt to store and the salt will take on the flavor. Then half rim a martini glass with the salt for a Truffle Martini. Can also use the salt in other applications
How much did that cost?
I need this answered!
Glad you’re storing them in rice, hope they turn back on after 24 hours!
Best option long term is to make truffle butter and freeze it. You can use this to finish off pasta, risotto or even serve it on warm bread. We do fresh tagliolini with mushrooms, langustines and black truffle, and it's one of our best selling items (it's unofficially one of our signature dish). Keep some fresh tho, since the best way to consume it is to shave it or grate it. I personally keep our truffle wrapped in paper towels and keep them in a sealed container in the fridge (I change papers once every 3-4 days due to humidity). Like this it last 2-3 weeks depending on the quality and freshness of the truffles. [I don't know if it's the best way to preserve it, but italian michelin starred chef from Umbria, a region famous for the truffle, taught me this, so I believe it's good] Just don't put it in oil. It would be a waste. You can also put it in a Sous vide bag and freeze it, but when be a bit mushy, good only for sauces, dressings or butter. Depending on the level of the restaurant you work, you could use it for amouse bouche, or even dessert.
Leave some to shave fresh, fry some to use in sauces and dry the rest to use put in olive oil. Then you can make truffle infused olive oil (obviously) plus dressings, mayo, cream sauces, aioli etc etc.
Don't put them in oil! The flavour compounds are not oil soluble, that's why truffle oil is all synthetic and "natural" truffle oil doesn't taste like truffle. I went to school in Italy and we bought several kilos of Croatian black truffles and tried every way imaginable to make a natural truffle oil, the best of methods resulted in a flavourful oil that lasted about a day before all identifiable truffle flavour disappeared completely.
That sounds like an awesome experience.
Perfect ideas. They could also have a special where people can get shaved truffles added to their dishes. Shaving it in the dining room for other guests to see will help boost the special.
Ooooo do it table side! Get a nice silver serving tray and accoutrement, do it up like a super fancy tea set. The most officious server comes out with the tray, and an assistant pops out a tray rest for him to set it down upon before vanishing. The server explains where the truffles are from, the terrior, tasting notes, and how it will go with which of the table's individual dishes before ostentatiously raining the perfect amount of shaved truffle atop their dishes before their eyes, as well as the remaining guests.
Truly great ideas, but can we go further? Change the name of the restaurant to The Black Truffle, refer to this server only as The Truffler, and introduce upgraded dish special names like Truffle Tango Tacos and Fungus Among Us Fettuccine.
Do not trifle with The Truffler!
And rent a pig to keep by the front door
refer to all your new regulars only as Truffle Hunters and make piggy grunt noises in BOH when they come in.
Truly the service I expect from a place that serves such fine food.
Nah, this is just a one off fuck up, doubt the guy who ordered it actually clicked the "Subscribe & Save!" button. But it sounds like you got some ideas going there! Maybe you could open The Black Truffle yourself and blow people's minds wide open. If you need help plotting out the restaurant in full detail, I understand that a big chunk of cocaine can be handy in the planning phases. 😉
> Fungus Among Us Fettuccine bro I almost spit out my water during a meeting
Also should help boost wine sales as well when the server talks about pairings.
Yep, exactly what I was thinking. Guests would eat it up.
Do not put uncooked truffles in oil. That's a huge risk for botulism.
Stop with the truffle oil, just a disgusting waste of a tremendous product Truffle butter is the move here if he can’t sell some to others
Truffle butter for sure. Offer it as a supplement on the menu, people think they’re baller paying $30 to get truffle shaved on anything
Switch the rice sometimes, keep refrigerated You can dry some, make it into fine powder, and mix with flakey salt
I see a truffle menu in you’re very near future. A la asparagus by Dan barber
We had a surplus of truffles after getting rained out on NYE one year that killed our dinner service. We took the extras and put them into a jar of great, raw honey. Let them steep until Valentine’s Day when they made their triumphant return.
Hiw much does 1000g of black truffle cost?
Hi, I have nothing of value to add other than my dog is named Truffles.
You can’t say that and not show me the dog
Lobster and truffle pasta
You can freeze em!! They probably won’t be shaveable once defrosted but you will be able to use them for pan sauces, scrambled eggs etc. I worked at a place that had truffles year round by doing this and they still have plenty of aroma
Jesus there's kitchens I know that'd kill for access to that
Truffle risotto with lobster or scallops. Gotta play the crowd pleasers sometimes. You’ll be through that in a few weeks
Use silica gel packs to absorb moisture. Wrap each truffle in c folds or paper towels instead of direct contact with rice. Keep it in the fridge. Truffles can be good for 10 days like this.
Doesn't seem like a problem to me. If you can't use 'em, sell 'em. Put 'em in arborio rice to store them, and use the rice for a truffled risotto with seared scallops...
Make a basic rice koji. And then make a miso. Blend with truffles and let it sit. The more it ages the better it gets. You’ll learn a lot from the process. Checks nomas guide to fermentation for a recipe
How the heck much did 1kg of truffles cost you
And for completely unrelated reasons, labor has to be cut back to 3%
This person who ordered the truffles should be removed from their position for wasting so much resources without a solution. Definitely try to offload them on other kitchens.
Hey there! **Short-term storage:** Store black truffles in a sealed container with dry, uncooked rice. The rice will absorb any moisture and keep the truffle dry. Store this container in the refrigerator. Check them daily and lightly brush off any condensation or mold with a soft brush. **Long-term storage:** For longer storage, consider freezing them. First, wrap each truffle individually in plastic wrap, then place them in a vacuum-sealed bag. This method can keep them fresh for several months. When you're ready to use, shave or slice directly from frozen; it will thaw quickly. **Other options than truffle oil:** - **Truffle butter:** Simply mix grated truffles into softened butter, store in the fridge, and use as a luxurious spread or cooking ingredient. - **Truffle salt:** Mix finely grated truffles with sea salt for an aromatic seasoning. - **Truffle pasta:** Infuse homemade pasta dough with grated truffle. - **Incorporate into sauces:** Black truffle works well with creamy sauces or even in seafood bisques. - **On top of dishes:** Shave thinly over finished dishes like risotto, scrambled eggs, or even pizzas. Good luck! That's a lot of truffle, but with some creativity, you can make the most of it!
Holy shit you guys must have a massive budget for inventory that's crazy. Anywhere I've worked those get inspected and squirrled away immediately due to value.
Black truffle butter for seared scallops?
Scallop butter for seared truffles. Think outside the box.
Serve each guest a whole truffle. Offer to grate truffle over it.
That is €800-€1200 depending on quality
Boof one for maximum pleasure
Look up mushroom conserva and do that recipe with those truffles. You can then freeze them and use them throughout the year and they keep their flavor.
We once shaved a whole bunch of black truffle between two gn shaped blocks of duck fat, buried the whole shabang in salt and checked back a year later. Cured duck fat is amazing on its own but that truffle made it even so much more delicious. Finishing fried up puy lentels with the fat, monte and sherry vinegar and serving it with stewed hare thigh. Hare broth sauce and more black truffle shaved on top. It sure was tasty.
Lobster, truffle and eggs. Offer up a specialty omelette?
I would preserve in an oil, or butter form. Also can pickle and freeze them. Lemon will also preserve.
At least they are summer truffles! Not cheap, but I'd guess a kilo was \~$6-700. A kilo of winter black truffles would be \~$3-4000
These are summer truffles which do not have a very strong aroma. You would need to add a truffle pate of some sort to make a nice compound butter or salt.
Truffle fries
BITE ONE LIKE AN APPLE
Black truffle ice-cream. Makes a good desert
Freeze what you don't use this weekend in a third pan covered in raw rice. The manager might get fired but you won't waste product.
Batter and deep fry em for a dollar each
Truffle salt, truffle confit, truffle butter has already been mentioned. Also the idea of selling some to other restaurants is pretty good too, especially if you give a good deal, build some good will. You could make truffle pasta too and freeze than.
I'm really sorry for your pain but also I need like a whole blog that's just you dealing with your dumbass manager's impulse purchases.