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Truffle aromas: how to choose them?
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Truffles
Truffle flavours: how to choose them?
Much appreciated by gourmets, truffles are a rare and delicate delicacy, available fresh only part of the year... and therefore very expensive. The good news for amateurs? There are now truffle flavourings that allow you to reproduce all the richness of truffle flavours in your preparations, at any time of the year. How to choose your truffle flavours? 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 banal mashed potato with butter, the truffle sublimates the plate and excites the taste buds. However, the truffle, the queen of 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 flavours. On the food flavour market, the two most widely distributed truffle flavours are black truffle flavours, which aim to reproduce the flavours of the black Perigord truffle (Tuber melanosporum), and white truffle flavours, which are close to the taste of the white Alba truffle, a popular Italian species (Tuber magnatum). These truffle food flavours come in several forms: each recipe has its own type of flavour!
The most common water-soluble truffle flavour
Water-soluble truffle flavouring is a liquid flavouring that is formulated in such a way that it can be incorporated into 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 flavouring for sauces, such as the traditional Périgueux sauce - made with white wine, shallots, onions and truffle pieces in the original recipe.
Fat-soluble truffle flavouring, for your flavoured oils
The liposoluble truffle aroma is prepared so that it can be diluted in neutral oils, such as grape seed or sunflower oil, or to flavour oils that are already marked in taste, such as olive oil. In the "flavoured oils" section of delicatessens or other shops, two types of truffle oils can be found: while some are prepared from fresh truffles, most are prepared from food flavourings. The main advantage of using flavourings is the low cost of the operation. These flavoured oils can be incorporated into a wide range of recipes, both cold and hot. Why not use divinely flavoured oils to flavour your mayonnaises, aioli and other dressings? For hot dishes, drizzle flavoured oil over fresh pasta, risottos, fish and roasted meats.
How is truffle flavouring made?
It is impossible to manufacture natural truffle flavours, i.e. flavours that are at least 95% derived from the truffle as a raw material. Therefore, we can only speak of natural "truffle" flavouring: this is a combination of natural flavouring substances that do not come from the truffle itself, but which together give a truffle taste. There are also truffle flavourings without any other details: if the word "natural" is not specified, this means that the molecules that give the truffle taste are obtained synthetically, chemically.
How to dose the truffle flavour?
Truffle flavouring is a very economical product, which can be kept for a long time (in the fridge once opened!) You only need one or more drops to give your preparations a boost, as it is a very concentrated flavour. For water-soluble truffle flavouring, the recommended quantity 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. For the fat-soluble truffle flavour, one drop per plate is sufficient. If you are preparing several litres, start with one teaspoon of flavouring per litre. Before each use, remember to shake the bottle of flavouring well, and that's it!
