Michael in FtW said:Any oil will, over time, go rancid. Truffle oil is an infusion, not an extraction, so the life of the type of oil used will determine it's shelf life. Keeping it in a cool dark place will slow down how quickly it will go rancid.
Go to http://www.mccormick.com/Gourmet/Re...olenta-Broccoli-Rabe-and-White-Truffle-Au-Jus. I made the recipe last night, minus the polenta as I forgot to put polenta on my shopping list and therefore forgot to buy it. The rest of the recipe was delicious. I plan to buy some Polenta this week and try to learn how to make it as I have never made it before.And while we're on the subject of truffle oil, I'd love some ideas on how to use it, please! I received some as a gift recently, and it's utterly a new experience for me.
Go to http://www.mccormick.com/Gourmet/Recipes/Main-Dishes/Chicken-with-Creamy-Polenta-Broccoli-Rabe-and-White-Truffle-Au-Juse. I made the recipe last night, minus the polenta as I forgot to put polenta on my shopping list and therefore forgot to buy it. The rest of the recipe was delicious. I plan to buy some Polenta this week and try to learn how to make it as I have never made it before.
And the problem is.....?FYI... this thread is 9 years old.
The problem is she is replying directly to someone who posted a question almost a decade ago and hasn't even visited in the site in the last 5 years. Hopefully that bottle of truffle oil daisy inquired about isn't still lingering in the back of the fridge.And the problem is.....?
I bought some truffle oil a couple of weeks back so I found the resurrection of the thread useful.