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> It's not even possible to make commercial truffle oil with real truffles, because the flavor doesn't last longer than a day or two. Actually, the reason it's
by mack73 10y ago
> It's not even possible to make commercial truffle oil with real truffles, because the flavor doesn't last longer than a day or two.
Actually, the reason it's not possible to make real truffle oil is because (drum roll plz) truffles aren't soluble in oil. Or rather, the compound that holds the truffle essance is not soluble in oil.
- RBerenguel 10y agoIt's slightly, but only a little. When you buy truffles you should preserve them in oil actually (because it won't take out the flavour), it will be scented but barely so. And the truffle will last more
- NLips 10y agoSurely it doesn't need to be a solution - it can just be a suspension? The difference between extra virgin olive oil and purer grades are that the purer grades are filtered, not (e.g.) distilled.
- mack73 10y agoExtra means the oil contains no more than 0.8% of free oleic acid. Virgin means the oil comes from a mechanical process, not a chemical one. The purest grade extra virgin olive oil is the first cold pressed. It's neither filtered nor distilled. Refined olive oil however is filtered and also tasteless. https://en.wikipedia.org/wiki/Olive_oil#Commercial_grades https://en.wikipedia.org/wiki/Olive_oil#Commercial_grades
- NLips 10y agoFrom the same page: "The refining process removes colour, odour and flavour from the olive oil, and leaves behind a very pure form of olive oil that is tasteless, colourless and odourless and extremely low in free fatty acids" I don't mean 'pure' in a good sense, just that it is a simple mixture.