In case you have never encountered truffles before, they are little round fungi that are found in many different areas of Italy, France, Switzerland, and Italy in particular. There are literally hundreds of varieties, but most of them share similar characteristics.
A truffle is essentially a fruiting body of an ascomycete organism, mainly one of the species of the genera Tuber and Geotrichum. Some others are also included among this group, but they are less commonly used for cooking. Besides Tuber and Geotrichum, there are also several other genera of ascomycetes, including Geotrichum, Peziza, Leucangium, and others.
Ascomycetes have an almost microscopic structure that makes them resistant to various kinds of infections, which explains their ability to survive without rotting and drying out. Most of them are eaten raw as a dessert ingredient or added to many foods that are often cooked, such as meats, fish, and shellfish. But they can also be added to a wide range of recipes for cooking purposes, such as salads, bread, and cereals.
Truffles are harvested from a few species in the Genus Tuber. These are all from a Mediterranean region, in which the most widely planted truffles come from are the ones from the Alps. They are also a very popular decorative ingredient in cooking, especially in desserts and confections. The different types of ascomycetes present in the Mediterranean region are quite diverse, so it's no surprise that you'll find them in so many different dishes.
Most of these ascomycetes are edible when fully ripe. The skins of these fungi tend to have a dark gray or black color, which gives them a unique appearance that is characteristic of truffles. However, some of them have pale skin that is easily discolored. While these truffles may be eaten, it is not common for them to be used as a cooking ingredient, which means that most recipes will call for dried ones. instead.
Cooking with these ascometes is a more delicate process than other mushrooms. Although they are not necessarily difficult to handle, they tend to be quite difficult to seal properly. When dried, they retain their shape and texture and absorb excess moisture better than other mushrooms.
You can use this black truffle salt in any number of ways. Many cooks like to mix it with other ingredients, such as cheese or wine, in order to create a creamy sauce for desserts, such as ice cream or custard. Other people add it to soups and stews to add a pleasant flavor.
In other cases, people just sprinkle it over food to make a flavorful garnish. It can also be added to foods that call for another type of seasonings, such as salads, meats, fish, and shellfish. If you want to create a more classic style dish, you can also use it in a cheese fondue.
You can prepare many different recipes with black truffle sea salt, whether you are making a traditional recipe or a more modern version. The best way to prepare these truffles is to dry them completely, then store them in an airtight container in the refrigerator. You can use them right out of the refrigerator and serve them as a delicious treat for breakfast.
While they look great in savory dishes, the black truffles are also quite delicious on their own. The dark color is not particularly appetizing, but it doesn't matter if you're serving something sweet. If you bake a savory cake or if you have a creamy dessert, the brown and dark colors work very well.
While you may not think it's possible to eat black truffles while you're sitting still on your chair or on your bed, you really can! If you make a big deal of snacking while you are working at your job, you should think about trying them. As an alternative to crackers or bread, you can buy them in a package and spread them on a slice of cheese. Or why not try them on a salad or even a slice of bread with some mayonnaise and a little pepper?
For extra special treats, you could even serve them to your guests at your next event. A bowl of black truffles on some crackers with a few sprigs of fresh herbs is a great way to end a party. Or try them with some caviar or even cheese as a side dish to a dish of pasta and a few different vegetables.