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Storing truffles


Really Nice!
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Anyone have some experience storing truffles? I looked at The Truffle FAQ and they recommend covering the truffle in butter and storing it in the refrigerator or freezer. I think the texture would change, making it a bit soggy, using this method. I'm looking to hold on to it through the winter months and would like it to keep it as fresh as possible.

Before putting down a couple hundred dollars I'd like to see if anyone else has a tried and true method.

Thanks!

Drink!

I refuse to spend my life worrying about what I eat. There is no pleasure worth forgoing just for an extra three years in the geriatric ward. --John Mortimera

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Really Nice, I seem to remember a thread about this. Run a search and you might find some useful information.

edit:

Oh, and welcome to eGullet.

Edited by Jinmyo (log)

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Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

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Welcome, Yaacov, to E-Gullet, not necessarily the first or biggest or any other -est food or wine board on the internet, but a pretty fine one anyway.

For those of you who don't know Yaakov, he is a famous NY-area internet food and wine personality. Let's hope we see more of him round these parts.

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For those of you who don't know Yaakov, he is a famous NY-area internet food and wine personality.  Let's hope we see more of him round these parts.

yeah well for your information Really Nice is a famous PNW-area food and wine personality. ;-)

Born Free, Now Expensive

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Don't put it in rice. The rice will suck all the moisture out of it. A glass jar with some eggs would be better. How long do you want to store it for? I think using it up in a timely fashion, a week or so, might be better for its flavor.

Edited by essvee (log)
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I have heard that some chefs store them in water. I have not tried this personally, but am anxious to have someone else do the experiment for me! :biggrin:

I usually don't keep them for more than a couple of days.

Storing them in eggs or oil will extract considerable flavor from them, although of course you wind up with the flavored product.

Really, though, I think your best shot is to enjoy them in season and remember them afterwards.

The best way to remember them is to gorge on them in season, of course.

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yeah well for your information Really Nice is a famous PNW-area food and wine personality. ;-)

Aw, shucks! :biggrin: You'll say anything to get your hands on my D'Yquem!

Don't put it in rice. The rice will suck all the moisture out of it. A glass jar with some eggs would be better. How long do you want to store it for? I think using it up in a timely fashion, a week or so, might be better for its flavor.

I'd like to store it at least for a couple of months. November and December are so busy it's challenging to plan a menu while having a relaxing time. My local supplier (Seattle) gets them sporadically so it's not like I can keep buying them as I run out.

I want to preserve the flavor and texture as much as possible; otherwise, it's going to Whole Foods and buying it in a jar.

Drink!

I refuse to spend my life worrying about what I eat. There is no pleasure worth forgoing just for an extra three years in the geriatric ward. --John Mortimera

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in my opinion, truffles are best used fresh and when in season. submerging in rice and keeping them in a refrigerator works - albeit only for a week at the most. after that point they become soft and eventually rot, as refrigerators are very humid inside.

preserving truffles long term? depends on whom you ask...

ask a french chef and they'll tell you - cover with madeira, bring to a boil, put in a mason jar, hermetically seal and hold for as long as you like. this applies to black truffles of course. don't ask a french chef what to do with a white truffle, those are from italy…

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