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Truffle aromas : how to choose them ?
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Truffle
Truffle flavors : how to choose them ?
Very appreciated by gourmets, the truffle is a rare and delicate dish, available fresh only part of the year... and therefore very expensive. The good news for the amateurs ? Today, there are truffle flavors that allow you to reproduce all the richness of truffle flavors in your preparations, at any time of the year. How to choose your truffle flavors? Follow the guide!
A few slices of truffle are all it takes to make an ordinary dish extraordinary: whether it's a simple pasta casserole, a simple omelette or even a simple mashed potato and butter dish, truffles enhance the dish and excite the taste buds. However, the truffle, queen of the mushrooms, is a luxury product: depending on its size, its species and its quality, its price can quickly soar and become out of reach for amateurs. Unless you go truffle hunting yourself, if you are in a region where truffles grow, there is another solution: get truffle flavors. On the food flavors market, the two most widely distributed truffle flavors are black truffle flavors, which aim to reproduce the flavors of the black Perigord truffle (Tuber melanosporum), and white truffle flavors, which are close to the taste of the white truffle of Alba, an Italian species very popular with amateurs (Tuber magnatum). These truffle food flavors come in several forms: each recipe has its own type of flavor!
Water-soluble truffle flavor, the most common
Water soluble truffle flavoring is a liquid flavoring formulated to work well in water-based preparations, making it suitable for use in a very long list of recipes. Try adding a few drops of truffle flavouring to vegetable soups or cream soups for a result worthy of the greatest chefs! It is also the ideal food flavoring to flavor a sauce, for example the traditional Perigueux sauce - made with white wine, shallots, onions and truffle pieces in the original recipe.
The liposoluble truffle aroma, for your perfumed oils
The liposoluble truffle aroma is prepared to be diluted in neutral oils, such as grape seed or sunflower oil, or to flavour oils already marked in taste, such as olive oil. In the "flavored oils" section of delicatessens or other stores, you can find two types of truffle oils: some are prepared from fresh truffles, but most are prepared from food flavors. The main advantage of using flavors is the low cost of the operation. These flavored oils can be incorporated into many recipes, both cold and hot. Why not flavour your mayonnaise, aioli and other dressings with divinely scented oils? For hot dishes, drizzle flavored oil over fresh pasta, risottos, fish and roasted meats.
How is truffle flavoring made?
It is impossible to manufacture natural truffle flavors, that is to say, flavors that are at least 95% derived from the truffle as a raw material. We can therefore only speak of natural "truffle" flavoring: this is the result of the assembly of natural flavoring substances that are not derived from the truffle itself, but which together will give a truffle taste. There are also truffle flavors without any other details: if the mention "natural" is not specified, it means that the molecules that give the truffle taste are obtained synthetically, chemically.
How to dose the truffle aroma ?
The truffle aroma is a very economical product, which can be kept for a long time (in the fridge once opened!) You only need one or several drops to give a pep to your preparations, because it is a very concentrated aroma. For the water-soluble truffle flavor, the recommended amount is 0.5 to 1% of the preparation. With this dosage, you will find the taste of the "black diamond of French gastronomy", rustic and subtle. As for the liposoluble truffle aroma, one drop per plate is sufficient. If you prepare several liters of preparation, start with one teaspoon of aroma per liter. Before each use, remember to shake the aroma bottle well, and it's done!
