truffle is easy to cook with, but you must know how to make it shine
in a dish. And a fresh truffle is not cooked the same way a preserved
fresh truffle is a living mushroom, which gives off its perfume
for several days. The second is a dead mushroom, which will keep
its perfume for about 1h30 after being take out of its container.
Therefore when cooking with preserved truffles, during the 1h30
it retains its character and odors, one needs to capture and enhance
when cooking with truffles, the proportions per person need to be
respected, which is 8-10 grams per person.
finally, because the perfume of a truffle is very volatile and disappears
rapidly, cooking time must be limited.
truffles do not work in all recipes. The best way to use them is
with eggs, cream, in butter or a béchamel sauce. All preparations
necessitate a minimum time of contact between the truffle and other
ingredients. Some of the recipes presented here can be done with "truffes de conserve de premiere ebullition". They
are indicated with a "TC". All recipes require the
above type of truffles.