Black truffles are absolutely delicious, and if you have ever tried them, then you know they are quite difficult to eat! Well, this article is for you because I'm going to reveal to you five different things you must put into your black truffle sea salt tray! But before doing anything, just know one thing, Don't use it for baking! The delicate composition of this black truffle salt (that makes it such an expensive salt) easily breaks down in high heat.
As with many sea salts, black truffle sea salt has a light gray color. It is often confused with coarser sea salts such as those found in French and Italian cooking. However, coarser sea salts have a much less intense flavor. Their color can be as light as a man and as deep as purple. While coarser sea salts do their best when soaked for a few minutes in warm water, these better tasting black summer truffles need to be dry-rubbed so they can develop their maximum flavor and texture. Rubbing them raw makes for the most intense flavor, but even when they're dry rubbed they retain their smooth texture and rich flavor.
Rubbing black truffle salt onto your favorite dishes can help to preserve them longer. Sea salt, which is often used for seasoning and deep-sea fishing, works best on dark-colored foods like meat, cheese, mushrooms, etc. While coarser-grained sea salts won't work nearly as well.
So how can you make using black truffle salt a bit easier? Simply soak the grains or seeds in some good grade olive oil for a few minutes to give them a little bit of color. This will help to preserve them for a little bit longer and allow you to enjoy those delicious black summer truffles longer. Just be careful not to overdo it!
Black summer truffles also benefit from a little bit of white truffles fragrance. This is the smell of fresh bread cooked slowly over low heat. The fragrance of the white bread is the essence of its flavor. You can find many varieties of this type of fragrance in the market today, including French vanilla, Moroccan, and German varieties. In fact, there are even a number of brand named varieties that are being developed all the time.
The next step is to take your black truffles and sprinkle them evenly on your baked bread. Then, just heat up the oven and bake your bread. Be sure to put the truffles in the cold baking tray before baking to retain most of their aroma. As an alternative to baking, you can use sea salt instead.
For a different kind of aroma, try using some Rosemary sprigs of thyme. You can sprinkle these over the top of your black truffle salt for a sweet and strong aroma. Sprinkle a little bit of this mixture on the outer edges as well. Do not forget to sprinkle a little bit of baking powder as well.
For the last step, let the Italian black truffle salt cool down. Then, wipe it with a paper towel. Store away in a dry and cool place. It will keep for quite a few years and still maintain its fresh taste. Its flavor will surely keep on wafting up your favorite dishes to your family and friends.
For safe storage, you can purchase boxes of Italian black truffles. If you are short on time, however, it is recommended to purchase smaller packets of them. There is no need to use sea salt or even white table salt. Sprinkle some of this mix on your salads and other favorite dishes. You can also sprinkle a little bit of it on your bread and desserts to get a unique flavor.
Most restaurants prepare Italian black truffle salt inside large glass jars. They use heavy-duty locks to keep the salt secret from being dispersed all over the air. This is done to prevent the salt from losing its properties when placed in the air, thus preserving it for a longer period of time.
One of the best uses of Italian black truffle salt is to make delicious, nutritious, and salty scrambled eggs. The secret lies in using high-quality sea salt. Sea salt dissolves better with an egg than with any other powder. When mixed with the liquid egg, it forms a gel that hardens as it cools. This gel helps make the scrambled eggs look more like oatmeal. Add some fresh Italian vegetables into the batter to enrich the dish further.