[Sca-cooks] truffle oil OOP

[Peters, Rise J.]

I had a very nice potato gnocchi with truffle oil last week.  But the key
was that it was a very small amount of flavoring to a very large amount of
otherwise bland staple.

> -----Original Message-----
> From: Louise Smithson [mailto:smithson at mco.edu]
> Sent: Wednesday, January 02, 2002 12:35 PM
> To: sca-cooks at ansteorra.org
> Subject: [Sca-cooks] truffle oil OOP
>
>
> While wandering through one of our local stores about 3
> months ago I spotted and bought a small (less than 2oz)
> bottle of white truffle oil.
> I thought "I wonder what truffles really taste like?" so I
> spent $15 to find out.
> My problem  is that the taste and aroma are so BIG that I
> simply don't know what to serve this with.  The bottle says
> to serve with vegetables, fish and meats.  Not really very useful.
> I sprinkled some (a few drops only) on some mushroom risotto
> I made.  The problem was it then tasted like truffles, the
> oil completely overpowered any other flavor.
> So my question is to all you good gentles.  Have you ever
> used truffle oil?  What on and in what amount?  Having paid
> so much for the experience I would like to make the best of
> it.  But it is so overpowering I am stumped.
> Helewyse de Birkestad
>
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