I told Craig to get 2 ounces, but we got charged for way less than that. Haven't weighed them, but bag was awfully heavy for 2 ounces or less. Regardless, we've got lots of truffles to use. The dish is between 5 to 6 inches across.
Got some planning to do for these
- Thread starter medtran49
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Aunt Bea
Master Chef
This will be interesting!
jennyema
Chef Extraordinaire
Real, actual truffles are a beautiful thing !
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larry_stewart
Master Chef
Nice! It's been awhile since I cooked with real truffles . Have fun with them.
larry_stewart
Master Chef
Just ou to curiosity, what's the shelf life of truffles ?
If you have enough... 
how about making some truffle oil? That will probably last a fairly long time after the fresh are gone. Mashed potatoes with truffle oil, exquisite!
how about making some truffle oil? That will probably last a fairly long time after the fresh are gone. Mashed potatoes with truffle oil, exquisite!
jennyema
Chef Extraordinaire
Again, with my botulism lecture ....If you have enough...
I put them in short grain rice, then in refrigerator. They last up to 10 days if they are super fresh, which these are. Then use the rice with the last of the truffles for risotto.
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If you have enough...
I make oil and butter with leftover ends, though my go to is the butter. The oil stays in the refrigerator for a few days, then into the freezer, defrosting when needed. the butter gets frozen as well.
Came up with some dishes for the black truffles:
Cheese ravioli in Parmigiano rind broth with shaved truffles
Poached chicken with a truffle/cheese crust, with pearled barley risotto
Gnocchi with crab, with a seafood pan sauce and shaved truffles
Pasta with a browned butter and robiola cheese sauce, with shaved truffles
Truffled shrimp risotto
Carpaccio with grated truffle over lightly dressed arugula plus eggs cocotte with duxelles, garnished with grated truffle and soldiers.
Cheese ravioli in Parmigiano rind broth with shaved truffles
Poached chicken with a truffle/cheese crust, with pearled barley risotto
Gnocchi with crab, with a seafood pan sauce and shaved truffles
Pasta with a browned butter and robiola cheese sauce, with shaved truffles
Truffled shrimp risotto
Carpaccio with grated truffle over lightly dressed arugula plus eggs cocotte with duxelles, garnished with grated truffle and soldiers.
larry_stewart
Master Chef
Looks like you have your work cut out for you ( In a good way). Have fun!
Medtran, just leave some sheets on the spare bed. I'll make it up myself, don't want to disturb your concentration while cooking. I'll supply the wine.
Kathleen
Cupcake
I love hearing what you will do with them. I've never cooked with truffles. Truffle-infused oil is the closest I have been.
Same here Kathleen, most I've had experience with is the oil. I certainly didn't make it myself.
I have bought one of these cans to try ($17.00 gulp for 6.4 oz/183 gr) and actually don't remember which as the pictures are from their site. But whatever I even did with them was not memorable. There was quite a lot in the can depending on what you were making I guess it could be up to 3 dishes. Won't buy them again because I'm just not creative enough nor talented enough to use them properly. But I had to try at least once.
I have bought one of these cans to try ($17.00 gulp for 6.4 oz/183 gr) and actually don't remember which as the pictures are from their site. But whatever I even did with them was not memorable. There was quite a lot in the can depending on what you were making I guess it could be up to 3 dishes. Won't buy them again because I'm just not creative enough nor talented enough to use them properly. But I had to try at least once.
