Truffle Flour

Several years ago on the forum, Jenise talked about using truffle flour in her cooking. While updating my web site, I found Jenise's recipe for Truffle-Onion Sauce. Jenise, have you done any more cooking with truffle flour? Has anyone else in the forum used truffle flour? Just curious! I purchased some truffle flour back then, and then I completely forgot that I had it until today. I will have to smell it and see if it is any still good. I have stored it in the refrigerator, so maybe, just maybe it is still ok.

It definitely has been awhile since I have been on the forum. I will have to correct that. I get so busy working on my web site that I forget to have fun and enjoy talking with other foodies!

Here is Jenise's recipe for Truffle Onion Sauce: http://whatscookingamerica.net/Sauces_Condiments/TruffleOnionSauce.htm

I must admit I've never even seen truffle flour (and that includes when in Alba, Piemonte). Does it genuinely use truffles (black or white?) unlike some truffle oils, which contain no truffle at all?

Knowing white truffle's affinity with eggs, I'd be tempted to use it for quiche or similar eggy tarts. Fresh pasta another option as well.

regards

Ian

Several years ago on the forum, Jenise talked about using truffle flour in her cooking. While updating my web site, I found Jenise's recipe for Truffle-Onion Sauce. Jenise, have you done any more cooking with truffle flour? Has anyone else in the forum used truffle flour? Just curious! I purchased some truffle flour back then, and then I completely forgot that I had it until today. I will have to smell it and see if it is any still good. I have stored it in the refrigerator, so maybe, just maybe it is still ok.

It definitely has been awhile since I have been on the forum. I will have to correct that. I get so busy working on my web site that I forget to have fun and enjoy talking with other foodies!

Here is Jenise's recipe for Truffle Onion Sauce: http://whatscookingamerica.net/Sauces_Condiments/TruffleOnionSauce.htm

Hi Linda, it HAS been a long tme since we have seen your typeface here on the WLDG. Welcome back to posting, and I will try to remember to visit your pages a bit more often too.

Hey Linda,
Welcome back. I have not ever seen truffle flour but I do remember you introducing me to truffle oil and then a whirlwind shopping experience at some huge place where I picked up both black and white truffle oil. I still love the oil and now I have found truffle salt....it is fabulous.

[Jenise]

Linda! Welcome back! (hug)

And YEAH! I've used it to not only put a truffle flavor into rouxs, but also used it to make truffle-flavored pasta (a little dab will do ya) and to dredge meats, like boneless/pounded chicken breasts.

Jenise, can you taste a slight truffle flavor? Obviously you must or you would not bother to do it....sounds lovely.
Linda and I often talked about the earthy and sensual smell of truffle and how it related to our cooking.

[Jenise]

It has a very strong and definite truffle flavor, Karen. Overt and unmistakable. Linda's got me thinking about other ways it might be used...of course, I don't have a kitchen so these thoughts go nowhere, but it's fun to think about.

I got my container of truffle flour out of the freezer this morning to do the "smell" test. It still smells like truffles after a couple of years. This has got me to thinking and wondering how this truffle flour was made. After learning, a couple of years ago, that most truffles oils are not actually infused with truffles but a chemical concoction, I am wondering how truffle flour is made. The ingredient list on the container says, "Semollina flour "0", white truffle aroma (t. magnatum). What is truffle aroma?

If you are interested in the New York Times' article on fake truffle oil, I have the web link on my truffle oil web page here: http://whatscookingamerica.net/Vegetables/TruffleOil.htm

I was upset when I learned that most of the truffle oils are fakes. What do you foodies think on this subject? Maybe you have covered this subject in the past.

Jenise - Why don't you have a kitchen? A cook with a kitchen! Are you remodeling?

[Jenise]

I got my container of truffle flour out of the freezer this morning to do the "smell" test. It still smells like truffles after a couple of years. This has got me to thinking and wondering how this truffle flour was made. After learning, a couple of years ago, that most truffles oils are not actually infused with truffles but a chemical concoction, I am wondering how truffle flour is made. The ingredient list on the container says, "Semollina flour "0", white truffle aroma (t. magnatum). What is truffle aroma?

If you are interested in the New York Times' article on fake truffle oil, I have the web link on my truffle oil web page here: http://whatscookingamerica.net/Vegetables/TruffleOil.htm

I was upset when I learned that most of the truffle oils are fakes. What do you foodies think on this subject? Maybe you have covered this subject in the past.

Jenise - Why don't you have a kitchen? A cook with a kitchen! Are you remodeling?

Yes, we're remodelling. And have been totally beset with all kinds of problems. Thought we'd be done by now, but we're nowhere close.