After picking my prized truffles the other day. I let them sit in the fridge wrapped in a slightly damp paper towel in a ziplock bag for 3 days. Each day opening and inspecting ripeness so see if I was gonna get any scent at all from this rare form of truffle. The smell is not far off Oregon white truffles and intensified as it sat. Yesterday I had a wiff and knew it was time to shi#t or get of the pot if you know what I mean. After reading this http://www.cookingissues.com/2010/08/11/infusion-profusion-game-changing-fast-%e2%80%98n-cheap-technique/ AMAZING article which has opened up a lot of new doors for me. I thought I would try to make some instant truffle oil. Here's what I did.
The first thing you must do is admire your bounty! What a stinker this one was! I used a mandolin to slice the truffles very thin
Placed them in a whip cream dispenser about (2 ounces of truffle) with 150ml of light olive oil and charged it with N02 (the regular whip cream cartridge) Shook it vigorously for 10 seconds and left it to infuse for 3 minutes. Quickly released the pressure form the canister.
Popped the olive oil and the truffles into a clean sterilized jar for storage. Instant truffle oil. Really good truffle oil. Really Really good truffle oil. Tips....Make sure all ingredient's are room temp. Make sure your using very ripe truffles or you will probably be disappointed.
So far using canister infusion I have infused Klondike distilled vodka with peppermint and I also did some moss berries. Both were very good. I have plans to make some habanero vodka soon!
On another note, there are still boletus edulis to be had, but I woke up this morning and there was ice on the ground! Winter is creepin up on us! I have a whole pig to process in the next week or two into winter delights for my freezer/fridge/cupboard!
Great post! I have some truffle oil that I brought back from a recent trip to Paris but I'm not sure what to do with it. Can you give me any suggestions?
ReplyDeleteHey Janet, thx!
ReplyDeleteYou can try putting some in your vinaigrette, whipped with butter on steaks, tossed with butter in popcorn, drizzled in your mash potatoes, drizzled on your chowder or cauliflower soup etc.... I use it very sparingly, a little goes a long way. It works well with other fatty things for full effect, pasta, gnocchi, pizza etc.. Good luck!
Wow! That has got to be some tasty stuff..looks fantastic! Thanks for the post and the link Jeffery. :)
ReplyDeleteCheers Cowgirl! You should play around with this technique with all those great chili's you got! Killer bloody marys for sure!
ReplyDeleteNice blog!
ReplyDeleteI love your top picture in this post - could you please tell me where this was taken?
Hey Jessica, Thx for the kind words! ;) That picture is taken at the garbage dump in Haines Junction! lmao!
ReplyDeleteHi, Jeffrey... I came here looking for information on wild Yukon mushrooms (and truffles!) and was surprised to see you have a pic of the old bus which was growing into the landscape on our property when we first moved in! We had it removed some years ago...the year you took that pic, I guess.
ReplyDeleteToo funny.
Any good Yukon books about wild mushrooms out there? Do you know of any courses/classes?
Hey Robyn!
ReplyDeletelol I really like that bus! Got lots of compliments on the photo over time! The national audubon field guide to north American mushrooms is a pretty good one to have if you want a all purpose book that covers everything. I also like David Arora's book "mushrooms demystified" Good luck on your hunt, there tons of shrooms out there right now!
All of these posts were incredible perfect. It would be great if you’ll post more updates. truffes congelées
ReplyDelete