Black Truffles are a very popular culinary ingredient and have been used since the Renaissance. In fact, these mushrooms were the first mushrooms to be cultivated, hence their popularity. Since then, they have come to symbolize all things French, ranging from cheese to wine.
A truffle is essentially the fruit-bearing body of an ascomycete tuberous ascomycetous fungi, primarily one of the species of the genus Trichoderma. Other species of this genus include Geopora, P. Saxonyi, Peziza, Chlorophyllum, and several others.
Black truffles have become more popular for their flavor than for their shape or appearance. As they say in France, "What does the note say? What the eyes see?"
When harvesting truffles, you must look at the "gills" that protrude from the mushrooms. They are usually small, roughly triangular in shape. They should not have any ruffled edges or frayed edges. If the mushrooms are wrinkled, it is almost impossible to identify them.
Black truffles are said to taste a little bitter, but it is not a strong tasting flavor. The tartness of the mushroom is most commonly found in the interior of the flesh, near where the cap appears. The tartness is said to be similar to that of the black truffles of Champagne but without the alcohol content.
Truffles are edible when young, although it can take months to mature and be ready to eat. Once you have harvested them, storing them in a cool dark place is recommended.
Black truffle salt has its own special recipe, called Truffle Tasting Salt, which can be purchased online. It contains a number of different elements. The most important ingredients are calcium chloride, sodium chloride, potassium, sodium bicarbonate, calcium gluconate, monohydrate, dillolithin, calcium oxalate, and magnesium hydroxide. Each of these ingredients works together to create a clear, salty taste that has a distinct mushroom flavor.
Truffles are not a "food," in the strictest sense, but they are a tasty treat that is sure to please your palate. There is no way around the delicious flavor and fragrance that comes with truffles.
Truffles are edible once they are harvested, but most people enjoy eating them on their way out the door on a cold winter day. If you make truffles at home, you can store them in a plastic bag, wrapped up in aluminum foil. After lunch, simply open the bag and sprinkle a few drops of black truffle sea salt over your salad.
The amount of truffle salt you use will depend upon how much you want to add to your food. For example, if you want to sprinkle a little bit of black truffle salt over a salad dressing that is made with anchovies, then use two tablespoons of salt per serving. You will find this recipe on a truffle salt blog.
As long as the truffle salt stays in contact with the food, it will stay solid and add an appealing taste to your salad dressings. For example, if you are adding the salt to a dressing and leave it on the salad for a few minutes, it will turn the dressing a purplish color.
The trick to using truffle salt is to never leave it on longer than about 20 seconds. You do not want to let the black truffle salt rub off.
Using black truffle salt also helps your salad dressings remain fresh longer. Although there is no hard evidence to support the claim that the taste remains the same after hours, you can find ways to prolong the life of a salad dressing by placing the truffle salt in the refrigerator. Or you can put the truffle salt in a plastic bag and leave it in the refrigerator for a few days.
Since you don't have to wait very long to enjoy your salad dressing with black truffle salt, it is worth the little extra cost for a jar. The benefits of using truffle salt instead of regular table salt and other salt substitutes make it one of the best ways to add a little something special to your meals.