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Old 01-22-2009, 10:55 AM   #1
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Another how do you use... white truffle oil

I've only ever used it in pastas, on pizza, on bruschetta, and once on salad that did not turn out to be very tasty.

It seems I only use it when tomatoes are involved. Perhaps a subconscious foil to the acid in the tomato? Obviously you can overpower dishes with its somewhat strong flavor, so I've avoided using it to finish, for example, fish dishes.



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Old 01-22-2009, 12:13 PM   #2
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a dash in an earthy risotto is nice.... not in a Milanese but in one with some stronger more rustic tasting cheeses

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Old 01-22-2009, 12:22 PM   #3
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I've never tried it, but hear it's wonderful.
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Old 01-22-2009, 01:43 PM   #4
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I LOVE White Truffle Oil. My mom gifted me with a lovely imported bottle of it awhile ago, & it's kept just fine in my fridge.

I particularly love it drizzled over mashed potatoes, sliced boiled baby potatoes, or Orzo pasta. Frankly, I'd never think of using it in/on a tomato dish, except for perhaps drizzling over a rice or orzo stuffed tomato dish or a homemade specialty pizza. I think cooked tomatoes would overwhelm it.
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Old 01-22-2009, 01:56 PM   #5
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I brought some white truffle infused vinegar back from France several years ago. It was really tasty mixed w/ olive oil (or other oil) on salads. Jacked up the taste big time.

You might consider using (a very little bit - shaved like really thin mushrooms) in omelets. A couple of shavings, 4 or more eggs, a little (1/2 tsp) cognac & you've got a wonderful omelet.
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Old 05-20-2011, 05:38 AM   #6
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any new thoughts on where to drizzle truffle oil? i add it wherever i want mushroom enhanced flavor--soups, stews, sauteed onions and garlic, and with my everyday every way pastas--small droplets, big flavor.
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Old 05-20-2011, 07:33 AM   #7
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pasta (angelhair is :), boiled potato, various veggies, many uses
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Old 05-20-2011, 07:48 AM   #8
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I drizzle it on unsweetened strawberries.
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Old 05-20-2011, 08:02 AM   #9
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really? how did you ever come up with that idea? i will try it.....
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Old 05-20-2011, 08:34 AM   #10
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Someone already mentioned the enhancement it gives to mushroom dishes. I believe that is where it shines the best. Adding it just deepens that earthy mushroom flavor. As a side dish, dry saute some thick sliced criminis and drizzle some over them once they are in the serving dish. No other ingredients necessary!


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