A truffle is a succulent, or mushroom, of the Ascomycota genus which includes more than a dozen subspecies. A truffle, often spelled truffle, is a small white, or gray round object whose surface is usually smooth. The name comes from the French word truffle, meaning “truffle.” In addition to Tuber and other genera of truffle fungi, some other fungi are also classified as truffle, including Geopora, Peziza, Choiromyces, Leucangium, and a hundred others.
Truffles are used in many recipes. They are a unique and distinctive treat and are an integral ingredient of most deserts. Their distinctive taste and aroma have made them a trademark of high quality chocolate. In order to appreciate the full flavor and full-bodied satisfaction offered by truffle salt, it is important to learn how to properly make use of this versatile, yet somewhat elusive seasoning.
Historically truffle salt was used in Italy for its bitter taste and for medicinal purposes. During the Renaissance, it became popular in France and became known as “cessi,” or small pieces. The technique of curing with sea salt gradually developed and became more prevalent in Europe. The technique was refined when ground sea salts were combined with herbs such as sassafras and nutmeg for flavoring. These additions increased the savor and gave the final product a deeper, more powerful flavor.
Today truffle salt is used mainly in high-end cuisine. It is sometimes used instead of butter or cream on top of a steak, as well as being sprinkled over baked potatoes, rice, orzo, or on top of baked desserts such as jello cake or ice cream. It is frequently sprinkled on top of baked potatoes or steak. It can also be used in place of butter or cream on scrambled eggs, or on top of scones or waffles. Sprinkling it over baked potatoes, omelets, or on top of steak and scallops makes for a delightful treat.
The world of cocktails and coffee has added another fresh dimension to the savory truffle salt. When Mexican moles and other ingredients are seasoned with it, they often appear delicious, like melted butter. When mixed with a bit of alcohol, it becomes a tasty and very enjoyable cocktail drink. The same holds true when it is added to a mug of steamed coffee. When mixed with egg whites, it becomes a perfect breakfast food for those who want to keep it toasty and savory.
The French have long loved this salty treat, so it only makes sense that it would make an excellent addition to many cookbooks. If you love to cook and are especially adept at making scrambled eggs, it would be a great addition to your kitchen cabinet. It goes great with scrambled eggs, hash browns, or French toast. Other breakfast favorites including pancakes, waffles, sausage, and bagels can also be enhanced with the addition of black truffle salt. This popular salt is used by many people, yet few know just how versatile it is in cooking.
A great truffle salt recipe will use high heat, but not burning heat. Truffle salt does not react with acidic foods like tomatoes, egg whites, or apples. As a rule, any food which does not react well with regular salt should be added at a very low rate. For example, if a recipe calls for regular salt, but you prefer a flavored variety, then mixing it with a truffle salt could make for an excellent change to the flavor of your meals.
A truffle salt popcorn preparation is a great idea for parties when you want something different from the everyday browns and butter. The flavor of popcorn, combined with the high heat of truffle salt makes this a very delicious and unique snack. Popcorn is always a crowd pleaser, but the unique flavor of truffle salt popcorn makes it even more exciting. If you are hosting a party during the holidays, then this is a fantastic way to add a bit of holiday flavor.