pagingjoan
Established Member
- Joined
- Mar 30, 2009
- Posts
- 2,171
This is the problem. Chef said that when he arrived here 8 months ago, the truffles were already here.
Ordered by the previous chef. Not only are they cryovac'd but they are / have been stored in the freezer.
Now this not something I have ever heard of before. But I suspect ( as chef does) that taking them out would not be a good move. So we will remove only one or two to try.
I did think a nice start would be scrambled eggs with sliced truffle.
The eggs need to be cooked gently. Not whisked within an inch of their lives. IMHO the best recipe / technique is the Bill Granger version.
I will need to see what his larder has in stock.
Feel free to make suggestions.
Not a truffle storing method I've encountered either. But I have a chef visiting today, so I will pass this by her and see if she has any comment - well, any printable comment? She has a house in Umbria and we often visit during truffle season but it's never more than a few hours between purchase and plate for our shared truffle indulgences.
I like your truffled egg idea, as a test run.