Possible new truffle preservation method
fungus at gte.net
Sat Feb 19 18:32:25 EST 2000
It sounds interesting. I bought some truffle olive oil recently and was not
impressed but perhaps this method will be better. You could always use
seal-a-meal packages to remove the air and then freeze.
<truffler1635 at my-deja.com> wrote in message
news:8524fc$ia2$1 at mercury.hgmp.mrc.ac.uk...
> I just heard of a new way of _possibly_ preserving truffles, and thought
> I would pass it along.
> A customer in Texas has _frozen_ his truffles in extra virgin olive oil.
> I have never tried _freezing_ truffles in oil before, but am rather
> excited by it. I have made truffle oil by refrigerating truffles in oil,
> and have frankly been underwhelmed by the results. But, I merely
> refrigerated truffles in oil before.
> Freezing truffles in oil should force most of the aromatic esthers (the
> elements which truffles are sought after) into the oil, where they
> should be captured for later use. And the truffles should be as good as
> frozen truffles as well! This may have created new preservation methods
> while also created a new way of extending truffle use!
> I will now try freezing both Oregon Black and Oregon White truffles in
> oil to see if it works better than just creating truffle oil.
> I can't recommend trying this method until I try it myself. But I am
> excited by the potential. It would seem possible to create two high-
> quality products - truffle oil and frozen truffles - for at least 6
> months into the future, provided both oil and truffles are kept frozen
> until used, and both are utilized within 2 months of thawing.
> Since freezing truffles in oil creates anaerobic conditions not
> conducive to truffle degradation, it may solve the problem of storing
> truffles for long-term (up to 6 months) use.
> If you have comments regarding this method of truffle storage, please
> contact me - especially if you have already tried it.
> Daniel B. Wheeler
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