I was reading that truffle oil can add a really yummy and unique flavor to foods. I was wondering the difference between the white and black varieties and what each is best paired with. Also any recipe ideas would be great! Thank you!
2006-11-16 03:01:25 · 5 answers · asked by tonetones03 3 in Food & Drink ➔ Other - Food & Drink
Believe me as a former chef who has used both the main difference is you would find the white to be more musty strong, were the black more of a herby garlic taste.
As far as uses, the Italians like to use the white as a garnish to pastas, potatos and risottos, the balck more prevelent in France is best used in a similar manner, although I have used it in Bordelaise sauces, Bearnise sauce and to finish of things like ox tails, sweetbreads and
calfs brains.
Both are use in sparing quantitys, a 1/2 teaspoon is enough as they are both powerful, price wise the balck will run you $15.00 for 4-6 oz and the white will go for $20-25 for 4-6 oz, they are best kept in a cool dark place but not in the refrigerator, they break down in the cold.
2006-11-16 04:56:57 · answer #1 · answered by The Unknown Chef 7 · 0⤊ 0⤋
White Vs Black Truffle Oil
2016-11-08 02:31:15 · answer #2 · answered by Anonymous · 0⤊ 0⤋
This Site Might Help You.
RE:
What is the difference between white and black truffle oil?
I was reading that truffle oil can add a really yummy and unique flavor to foods. I was wondering the difference between the white and black varieties and what each is best paired with. Also any recipe ideas would be great! Thank you!
2015-08-18 20:42:18 · answer #3 · answered by Suellen 1 · 0⤊ 0⤋
hmm? Ive never heard of truffle oil... Here in the middle east we have truffles, we call it some other name I cant pronounce much less spell. its arabic.. but they are beige and look somewhat like a potatto when harvested.. They only grow wild out in the northern desert area where it does happen to rain (once in a blue moon).. They are a part of a root system and are a fungus like mushrooms.. They are extremely good and mellow tasting when made in stews.. We dont process oil from them here,, but it does sound really interesting.. I'll have to investigate this more.. thanks for the enlightenment..
2006-11-16 03:07:50 · answer #4 · answered by Mintee 7 · 1⤊ 0⤋
White Truffle Oil
http://www.gatewaygourmet.com/truffle_oil.htm
http://www.google.com/search?hl=en&lr=&rls=GGLG%2CGGLG%3A2006-01%2CGGLG%3Aen&q=white+truffle+oil+recipes
Black Truffle Oil
http://www.ochef.com/265.htm
http://www.google.com/search?hl=en&lr=&rls=GGLG%2CGGLG%3A2006-01%2CGGLG%3Aen&q=black+truffle+oil+recipes
2006-11-16 03:08:52 · answer #5 · answered by Cindi 3 · 0⤊ 0⤋
Depends when the truffle was harvested. Check this out:
http://www.gourmetfoodstore.com/truffles/types-truffles.asp?mscssid=1W3TN5XN4DDV9JAVUKT7M3LQUQ8LCPKC
2006-11-16 03:05:53 · answer #6 · answered by fluffernut 7 · 0⤊ 0⤋
its much less than real truffels its more expensive than basic oils its sorta a comprimise, and its priced accordingly.
2016-03-17 05:25:56 · answer #7 · answered by Anonymous · 0⤊ 0⤋