How to use canned truffles?
It is customary to say that fresh truffles are better than preserved truffles. However, the long-life truffle is not inferior, it is simply different!
Whereas the aroma of fresh truffles is more powerful but also very volatile, the aroma of canned truffles is more complex but also more stable, as they have undergone a first cooking. When properly cooked, canned truffles give just as good results as fresh truffles with the right techniques and recipes.
How do you can a truffle?
The appertization technique is used to preserve the truffles for a long time. The truffles - once cleaned and put in jars - are placed in autoclaves in order to sterilise them at high temperature, thus allowing them to be preserved for several years.
The Black Truffle(Tuber Melanosporum) lends itself best to canning due to its stronger taste than other varieties. This method cannot be applied to the White Truffle, for example.
How to use canned truffles?
Dear Artisan de la Truffe, our canned truffles do not contain any artificial flavouring. Offered in their natural state, they are in essence less fragrant than in the collective imagination.
Whether whole, in pieces, broken or in juice, here are a few tips on how to bring out the full flavour of canned truffles:
It is recommended that it be put in contact with food for a certain period of time beforehand so that it can absorb its flavours (cream, butter, beaten eggs, rice in a jar), in the manner of an infusion. Fatty products lend themselves particularly well to this technique.
In cooking, it is advisable to boil the canned truffle in a preparation to release its flavours, especially in a stock, sauce or soup.
The juice is the quintessential flavour of the truffle! Get every drop of it in your dishes!
Finally, be careful with the dosage! Even if truffles give a lot of flavour to dishes, it is essential to respect a dosage of at least 12g to 15g of canned truffles per portion / guest to fully benefit from its aromas.
The advantages of canned truffles
It can be kept for about 3 years compared to a maximum of 10 days for a fresh truffle = guaranteed anticipation!
It can be eaten all year round without seasonality = uninhibited tasting!
It has stable aromas = effective and fast flavouring of even the simplest dishes!
The canned truffle is therefore an excellent way of taming this prestigious food in the form of a " small luxury " that is affordable on a daily basis, and can be incorporated into simple dishes as well as more refined ones.