Besides my interest in experimenting with different EVOOs (I have a small collection in the kitchen), I have a new interest in truffle oil. I don't know much about truffle oil. But what sparked my interested in learning more is that on the bottles I bought, it says "infused with olive oil." How much of this bottle is truffle oil? 10%? 20%? 50%? I also haven't acquired the liking of truffle oil. Is there anything that I should start out with?

May I ask why you are interested in it if you do not like it?

Without knowing what you bought, I can't tell you how much truffle is in the oil.

I like to make mashed potatoes and drizzle a bit of truffle oil on top. It's a great cold weather food. I had to edit to say I agree with the french fry recommendation.

This message has been edited. Last edited by: Een,

There are a lot of things that I did not like when I first tried it due to either it was done incorrectly or of poor quality. But then I end up loving it later. Truffle oil has this pungentness to it that I am not use to.

I paid like $11 for a 3 mL bottle. I don't have it in front of me so I couldn't tell you what it is.

Consider stopping by Taverna. And, no matter what else anyone may order, get at least one side of the Risotto al Parmigiano All'Olio Tartufato.

It's a low-key place, except on Fri or Sat nights when the Park Cities "beautiful people" scene is in full tilt. (I actually prefer it on the weekend evenings, even though I'm not typically in to the "see and be seen" thing.) It's fun.

Chef Boyardee has not herself yet cooked with truffle oil. But, I do seem to like what others do with it.

For the price, it sounds like it will be more olive than truffle oil.

White truffle oil is milder than black truffle oil. You may also want to try it in a risotto or a polenta or on steamed fresh vegetables. It works well with a very simple omelette.

It should be used in a couple of months and you should store it in a cool dark place.

Truffle honey is very good on a proscuitto sandwich. Truffle salt is a mixture of ground black truffles and sea salt. Tasty.

quote:

Originally posted by just a skosh:
Consider stopping by Taverna. And, no matter what else anyone may order, get at least one side of the Risotto al Parmigiano All'Olio Tartufato.

It's a low-key place, except on Fri or Sat nights when the Park Cities "beautiful people" scene is in full tilt. (I actually prefer it on the weekend evenings, even though I'm not typically in to the "see and be seen" thing.) It's fun.

Chef Boyardee has not herself yet cooked with truffle oil. But, I do seem to like what others do with it.

Thanks! I will put it on my "to do" list...just knocked out one "to do" (Babe's) that has been on the list for over a year. Whew!

We add truffle oil to french fries and I have added truffle oil to Salmon, sparingly.
I didn't care for it as part of a salad vinegarette.

quote:

Originally posted by Bella Donna:
Besides my interest in experimenting with different EVOOs (I have a small collection in the kitchen), I have a new interest in truffle oil. I don't know much about truffle oil. But what sparked my interested in learning more is that on the bottles I bought, it says "infused with olive oil." How much of this bottle is truffle oil? 10%? 20%? 50%? I also haven't acquired the liking of truffle oil. Is there anything that I should start out with?

Truffles are fungi, just like mushrooms. They have absolutely NO oil in them.

Truffle oil is made when you either extract liquid from the truffles (mushrooms contain a lot of water) or chop up the truffles, or do both, and then infuse a good quality oil with the flavour of the truffle. You can make your own if you buy some very fresh black or white truffles, though the oils I've bought that have been commercially produced are pretty good. I made my own only one time and I'd rather use the truffle in a recipe than waste it on the oil in future.

Truffles are the earthiest of all the fungi in flavour, so I guess it's an acquired taste. I like the oil best when a small quantity is poured over mushroom risotto while it's still hot-- the aromatics take a big leap if it's good oil. And like other infused oils, the flavour doesn't last forever so it's a good idea to use it up fairly quickly and not let it sit in a cupboard for a year.

Truffle butter on popcorn. Melt butter, then add truffle oil. Sublime.

I drizzle a little over the top of a wild mushroom soup I make.

Good question. I wanted to try it myself. I was going to put it on top of mashed potatoes or fries. Also, on a brushetta type appetizer with mushrooms on top.

quote:

Originally posted by Bella Donna:
Besides my interest in experimenting with different EVOOs (I have a small collection in the kitchen), I have a new interest in truffle oil. I don't know much about truffle oil. But what sparked my interested in learning more is that on the bottles I bought, it says "infused with olive oil." How much of this bottle is truffle oil? 10%? 20%? 50%? I also haven't acquired the liking of truffle oil. Is there anything that I should start out with?

quote:

Originally posted by Een:
May I ask why you are interested in it if you do not like it?

Weeeeeell,, you just need to get to know Bella a little better Een.

LOL! Exactly.

quote:

Originally posted by wine+art:

quote:

Originally posted by Een:
May I ask why you are interested in it if you do not like it?

Weeeeeell,, you just need to get to know Bella a little better Een.

You're looking for water in the desert.

I've found that many restaurants put WAY too much truffle oil on dishes that have it, and it overpowers the flavors of everything else. Using it sparingly though, imo, can make some dishes wonderful. I do a good lobster martini with chopped up lobster claw meat, diced tomato, shallots, a little butter, chives, a few drops of truffle oil, sauteed and served over mashed potatoes in a martini glass.

quote:

Originally posted by Board-O:
I drizzle a little over the top of a wild mushroom soup I make.

I drizzle it over quattro fromaggio pizza with arugula.

I purchased a black truffle butter (Cucina Viva) this week that is really delicious.

quote:

Originally posted by Een:
I purchased a black truffle butter (Cucina Viva) this week that is really delicious.

YUM.

I tried it over french fries...and damn! It was so good...I have a small bottle that I keep in my purse

you can add it to a buerre blanc...makes a great sauce (i like it on lobster).

Around Xmas time, Trader Joes used to carry truffled butter, it was soo good but they don't anymore

happy holidays!

We tend to add it to various mushroom based dishes, as indeed a mushroom risotto but also sprinkling it over a mushroom soup just before serving. Gives a nice flavour kick.

quote:

How much of this bottle is truffle oil? 10%? 20%? 50%?

I like to use it in risotto, drizzled over scallops, lobster salad, steamed or roasted veggies. I like white truffle butter mashed into the potatoes or in my scrambled eggs.
A bit of black truffle butter on top of a piece of steak...mmmm.

I went to Tuscany's biggest truffle festival in November in a little town called San Miniato not too far away from Florence.
You could buy anything from the real thing (white truffles that were bigger than your hand). The big ones were around 2.500 Euro a kilo and the smaller ones sold for two or three hundred less. Then you could get all kinds of jarred pastes and butters, truffles in oil or, the other way around, oil scented with truffles.
On the menu at the feast there was more than the usual pasta with truffle shavings that you find in a lot of restaurants this time of year. You could get eggs with truffle shavings, white pizza with truffles, fried polenta with truffle sauce, chocolate with truffles, truffl