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Yeah. Not really different from the fake stuff IMHO. Real, unadulterated truffle oil, if it even does exist today, is extraordinarily rare: like, more difficul
by chefandy 10y ago
Yeah. Not really different from the fake stuff IMHO.
Real, unadulterated truffle oil, if it even does exist today, is extraordinarily rare: like, more difficult than getting fresh truffles. This is largely because truffles simply don't transfer their flavor to oil well.
I'm a culinary school trained former chef that worked in some pretty high end restaurants and I've never seen it in person. Neither did Daniel Patterson with the NYT when he tried to track some down. What I have seen a lot of is the usual sort of truffle oil with little bits of dried truffle in it for show though.
http://www.nytimes.com/2007/05/16/dining/16truf.html?_r=0 http://www.nytimes.com/2007/05/16/dining/16truf.html?_r=0