The aroma is the value of the truffle, it is the most important part of the truffle. It is extraordinary, subtle, endures. Exalt and magnify each dish. It is not a condiment, it is “the seasoning” par excellence.
Describing an odor is always difficult to interpret verbally. In gastronomy the aroma of the truffle has been described but a uniform descriptive consensus has never been reached. The descriptions are vague, metaphorical and even poetic, imprecise and poorly defined.
What is objective is that the aroma and its intensity are directly influenced by its maturation stage and whether it has been produced in its natural state (buried in the soil where it was formed).
Chemical analyzes on the truffle reveal that it contains more than 80 aromatic components and at this moment I am working on the neuronal activity that these provoke in the brain since, both I and the people I know, have an excitement in the brain that invites us to smell it over and over again how nice it is.
Many clients call me on the phone to tell me how to preserve / maintain the truffle as best as possible until consumption. For this reason, I think it would be good to put an access on the web page where something like this is detailed:
At the beginning of the season (from mid-November to mid-December), the truffle is more immature. It has a lighter color inside (in the gleba), and reddish tones between the pyramids that form its peridium (outer crust). That is why this truffle can last in the refrigerator (vegetable section) for more than 2 weeks (preferably wrapped in paper or simply truffling eggs or cheese for example).
During the Christmas holidays, its degree of maturity has improved and its price rises due to the increase in demand.
It is from the ice in mid-January and from there until the end of the season in mid-March when the truffle completes its degree of maturity and contains more aroma.
Here the technical sheet that the company Qualitatis Health sl has prepared indicates that its preferred consumption date is 2 weeks after the extraction of the soil.
Not at high temperature:
The truffle is very sensitive to high temperatures since these volatilize its aromas.
The ideal temperature for the truffle to emit its aromatic effluvia is around 70ºC. At this temperature, between 20 and 30 seconds we will observe that it begins to melt without melting, making it look more greasy. This is the best time to consume it and it will give us a few minutes of courtesy since, if we let it cool, we will have let most of the aroma escape (always remaining the flavor). But let’s not forget that its value is given by the aroma, not the flavor.
It is very important to eat the truffle with your lips closed, bringing its aroma from the oropharynx to the nasal cavity.
Since they begin to ripen, buried in the ground, they emit aromas that penetrate the same land where they are. We do not advise keeping the truffle for more than 2 weeks from its collection (truffle technical data sheet). Until its consumption, the truffle will not stop giving us its aromas but these are not infinite or unlimited, as time passes, they decrease.
It can be kept fresh or frozen.
Don’t make it compete with strong spices, garlic, fried tomato, etc. The truffle makes the most humble dish the star dish.
It goes very well with potatoes, rice, pasta, it goes very well with fatty foods such as cheese, meats and eggs since they absorb heat and fix the aroma.
A tip is to make a stew and add the truffle in the last 2 minutes
.- Keep cool
.- Store in brandy or dry sherry: It must have a proportion of 20gr / liter. It is a very widespread form that is used to flavor them. Of course the truffle must be washed, any damaged part removed and no larvae present. If we keep them for 1 or 2 months, we can start using them in the kitchen.
.- Preserve in oil: It is a very widespread method. It can be both olive and sunflower (sunflower is softer and more docile to flavor). You can use a whole truffle or a piece of truffle but what is important is that this oil is isolated from light so that it does not generate mold.
.- Desiccated: It is a much less known form. They can be laminated and dried for later use in stews, creams, sauces, soups, etc. Dried we can turn them into powder and add them as a seasoning.
Dried truffles make them last for years and still be suitable for consumption.
.- Water covers: Water covers with a little salt avoid contact with the air. This method is not advisable to do to keep them for more than 1 week. The water must be natural mineral so that it does not influence the organoleptic qualities of the truffle.
.- Jar in the refrigerator: Wrapped in a moistened kitchen paper and, without pressing them, inside a glass jar they hold very well for 2 weeks (we have to change the paper every 2 days).
.- Truffled food: Cheese, rice, pasta, eggs … In an airtight container and in the refrigerator. Between 3 and 5 days we can already consume them truffled. (Be careful, the rice dries the truffle a lot).
If at any time we see mold on the peridium of the truffle (outer shell of the truffle), we should not throw it away, we just have to brush the truffle under the tap with a nail or toothbrush (obviously with a toothbrush). teeth not previously used).
.- Keep by freezing:
We will go to this type of conservation when we want to use the truffle for a period of more than 2 weeks. The maximum recommended date of consumption from its freezing is 1 year. Once the truffle is frozen, when we want to consume it, we will not defrost it, being frozen we laminate or grate the amount of truffle that we want to use on the dish that we are going to consume and the rest of the truffle returns to the freezer.