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What are the Different Species of Truffles and Their Culinary Use?

What are Truffles and Their Culinary Use?

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Truffles are one of the most precious ingredients in the kitchen. High-class restaurants often use truffles to add flavor and aroma to their masterpieces. They are available in quite a number of species and gives different taste and smell to the recipe.

These wild plants are often rare and harvesting them is quite tricky. They grow underground wherein trained dogs will harvest them for their masters. The rarer a truffle is, the more expensive it will be. Even though they are found anywhere in the globe, there are specific species that are the favorite of the chefs. One of these Italian White truffle or sometimes called as Piedmont truffle. This is a favorite since it the truffle with the strongest smell of all. Commonly, this truffle is found in north-west of Italy along the Piedmont region.

The French Black truffle or Perigord truffle is known for its fruity aroma. Often found in the Perigord region of France, this truffle is a favorite to add aroma to desserts and soups. Another truffle that is often used by chefs is the Chinese truffle which is found in South China and they are harvested just before they become mature to avoid making them more expensive.

Chefs often take the usage of truffles very seriously and carefully. These fragile truffles must be handled with care and proper usage should be done to preserve its flavor and aroma. Mostly, truffles are served raw and sliced to release the aroma into the food. If they are cooked with the recipe, they should be mixed in last to preserve the aroma. Storing truffles should be taken seriously also. After harvesting and slicing, truffles often face the consequences of losing its flavor and aroma; therefore, air-tight sealed bags should be used. Amazingly, they can be stored for several months without destroying its texture, aroma, and taste.

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