and it is so fresh. I blanched green beans this morning, and will finish cooking with a quick sauté this evening and serve with toasted almonds, and sungold cherry tomatoes. I put a bit of black truffle butter in the pan and I can smell it in two rooms of my house. Love it. Any one else use these butters, if so, what do you love doing with them?
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I received my order of black and white truffle butter today from d'artagnan
- Thread starter karennoca
- Start date
Check their website for the exact prices, but I don't think the cost of the butter is that bad
it lasts a long time in the freezer and you use a small amount because truffles can be overpowering. What does cost is the shipping. It comes in a foam box packed with an ice bag. We love the boxes because they are great for sending food home with our kids who live three hours away, or for picnics.
it lasts a long time in the freezer and you use a small amount because truffles can be overpowering. What does cost is the shipping. It comes in a foam box packed with an ice bag. We love the boxes because they are great for sending food home with our kids who live three hours away, or for picnics.
I just got home and found my invoice...the truffle butters are 17.99 each for 8 oz
overnight shipping (which is how they ship perishables was 16.67. So it is pricey, but as I said it lasts a long time and I use it for special dishes, sometimes even for the two of us.
overnight shipping (which is how they ship perishables was 16.67. So it is pricey, but as I said it lasts a long time and I use it for special dishes, sometimes even for the two of us.
I purchased some a number of years ago from Wegmans. It was so wonderful and a real treat. I added
to beans, like you did, and also used some on top of a nice steak. Just adds such a special flavor. It lasted quite a while, cause it was so concentrated. Enjoy it! Making me think of a wegmans run, to see if they still carry it!!
Edited to add that I also made the most wonderful veal dish with it.... I was replicating a dish served at La Bon Aberge (I think that was the name of the restaurant).... Anyway, it was pounded veal w/ truffle / cream sauce. mmmm I definitely am going to do a wegmans run!!
to beans, like you did, and also used some on top of a nice steak. Just adds such a special flavor. It lasted quite a while, cause it was so concentrated. Enjoy it! Making me think of a wegmans run, to see if they still carry it!!
Edited to add that I also made the most wonderful veal dish with it.... I was replicating a dish served at La Bon Aberge (I think that was the name of the restaurant).... Anyway, it was pounded veal w/ truffle / cream sauce. mmmm I definitely am going to do a wegmans run!!
I don't mind splurging on special food items that give a "wow" factor to foods
especially one that lasts as long as this. I keep both the black and white frozen, and use a sharp, strong knife to dig out a chunk when I want some to enhance a dish. Another splurge every couple of years is La Tourangelle oils, produced in CA. I keep in stock, roasted walnut, hazelnut, Pecan, almond, plus last time I got a black truffle oil. Price is great at 5.99 for 8.5 ounces and they also last a long time. Not used for cooking but as a finish oil, much like a finishing salt. These are kept in the fridge.
especially one that lasts as long as this. I keep both the black and white frozen, and use a sharp, strong knife to dig out a chunk when I want some to enhance a dish. Another splurge every couple of years is La Tourangelle oils, produced in CA. I keep in stock, roasted walnut, hazelnut, Pecan, almond, plus last time I got a black truffle oil. Price is great at 5.99 for 8.5 ounces and they also last a long time. Not used for cooking but as a finish oil, much like a finishing salt. These are kept in the fridge.
I was so disappointed w/ my truffle oil purchase. It was tooo, well... oily? Does that make
sense! I just could not figure out when to use it. It ended up getting rancid. It was a big expense; but somehow; it did not seem to work for me.
I love olive oil, but prefer the "light" olive oil vs. EVOO. So, I am thinking that was the main reason. It was too oily / heavy for me.
Funny, because when I was a teenager, one of my first jobs was working in a gourmet cheese store. They wanted us to be educated on all sorts of the cheeses / coffees / etc. I was in heaven. They took us to NYC to learn about cheeses; displays, etc. It was an incredible experience for a 16 year old. Having been "schooled" on all types of oils; containers; aging process, etc... I still do not "love" Evoo as so many people do. There is a store near my sister, that has an olive oil bar.
sense! I just could not figure out when to use it. It ended up getting rancid. It was a big expense; but somehow; it did not seem to work for me.
I love olive oil, but prefer the "light" olive oil vs. EVOO. So, I am thinking that was the main reason. It was too oily / heavy for me.
Funny, because when I was a teenager, one of my first jobs was working in a gourmet cheese store. They wanted us to be educated on all sorts of the cheeses / coffees / etc. I was in heaven. They took us to NYC to learn about cheeses; displays, etc. It was an incredible experience for a 16 year old. Having been "schooled" on all types of oils; containers; aging process, etc... I still do not "love" Evoo as so many people do. There is a store near my sister, that has an olive oil bar.
I didn't love evoo until I finally found the one I love. Even a bad version of this
would be heavenly and for me, it's worth the price. I use it for special preparations and although it tastes 'green', if that's the flavour you don't like, it's just such a wonderful oil, the greeness is just part of the dellight.
I started out with it about 8 years ago when it was $9 a bottle. Now it's $27.
Basillipo, from Spain.
would be heavenly and for me, it's worth the price. I use it for special preparations and although it tastes 'green', if that's the flavour you don't like, it's just such a wonderful oil, the greeness is just part of the dellight.
I started out with it about 8 years ago when it was $9 a bottle. Now it's $27.
Basillipo, from Spain.
Was your oil a real truffle in oil or oil with manufactured flavours? I find the oils they
use to be a bit slippery, if that makes sense, so 'a little goes a long way'.
And now I can afford only the cheap stuff. $18 for 8 oz. I just think it still manages to impart an important flavour.
use to be a bit slippery, if that makes sense, so 'a little goes a long way'.
And now I can afford only the cheap stuff. $18 for 8 oz. I just think it still manages to impart an important flavour.
There is probably not such thing as the real thing....
99.99% of truffle oil is simply regular olive oil or grapeseed oil to which 2,4-dithiopentane is added. (lots of articles do not spell it correctly, by the way)
for more on the subject, click on the link
I suspect that in regions where truffles are found, you could conceivably find some producers that might infuse oil with the real thing, but that would be silly when they can sell fresh truffles for a real nice profit. Soooo, my advice is do not waste your money with these oils. Not that I am afraid of chemicals, our bodies can deal with a lot more than people give it credit for.... but to spend a ton of money on a fake product? not my cup of tea
http://www.seriouseats.com/2011/04/rant-enough-with-the-truffle-oil-already.html
99.99% of truffle oil is simply regular olive oil or grapeseed oil to which 2,4-dithiopentane is added. (lots of articles do not spell it correctly, by the way)
for more on the subject, click on the link
I suspect that in regions where truffles are found, you could conceivably find some producers that might infuse oil with the real thing, but that would be silly when they can sell fresh truffles for a real nice profit. Soooo, my advice is do not waste your money with these oils. Not that I am afraid of chemicals, our bodies can deal with a lot more than people give it credit for.... but to spend a ton of money on a fake product? not my cup of tea
http://www.seriouseats.com/2011/04/rant-enough-with-the-truffle-oil-already.html
I got hooked on them at the Truffle Fair in Alba. Bought lots of the creme as well. The oils were
were not hideously expensive but I think even the truffles were only about $40 each.
We ate a lot of the crema just on toast points or napped into scrambled eggs.
The oils can be found at really upscale 'gourmet' markets. Here's an example of one manufacturer in Italy. Pretty but not particularly useful. This is one of the brands that can be found around. About $20 for 3 oz. Page 39
Very powerful stuff.
were not hideously expensive but I think even the truffles were only about $40 each.
We ate a lot of the crema just on toast points or napped into scrambled eggs.
The oils can be found at really upscale 'gourmet' markets. Here's an example of one manufacturer in Italy. Pretty but not particularly useful. This is one of the brands that can be found around. About $20 for 3 oz. Page 39
Very powerful stuff.