If you were to give out black truffle salt as a gift to a culinary expert, you would be amazed at the variety of responses you get. Some chefs would be overjoyed and some would only acknowledge that it's their first time seeing it. Some will take it and use it in their own cooking, while others will dismiss it as tasteless. In truth, the world's greatest truffles, the Truffle Salt, is quite different from what we think of when we hear the word truffle.
Truffle salt was first created by an Italian chef named Giancarlo Esposito in 1971, although the recipe has been passed down through the generations. He first thought to include the word truffle because he was unfamiliar with its true meaning. It is a refined version of mineral salt that contains no additives and the clear liquid which makes it clear is from white truffles that grow on the hills of Champagne, France.
Black truffle salt is made with black truffles grown in France. It is made by the same method as the clear truffle salt but the mineral salts are not added. Rather, the more desirable black truffles are ground into a fine dust. It is often mixed with other truffle salts to create a unique flavor for dishes such as wine sauce, salad dressing, and caviar.
When deciding which truffle salt to use in your culinary creations, consider the following. Black truffle salt is a good starting point because it has high levels of minerals and is less expensive than other varieties. Of course, if you need to make a larger batch, then you can simply purchase two or three bags of this type of salt.
White truffle salt is also great for those looking to break away from their traditional recipes and find new and exciting ways to spice up their food. The white crystals on the surface do not add any color, but the white is actually used to add a bit of color to a dish. Many restaurants and chefs use this type of salt in their cooking, even if they prefer to use black.
Truffle salt is a very simple type of salt because it only contains one ingredient, the Truffle (a term used to refer to the black fungi that grow on the hills of Champagne, France). Even though this salt may not seem like something you might use in your meals, its pure white crystals make a great finishing touch for dishes that call for a black or red garnish. Because of this, it is sometimes used in place of ketchup or mustard for foods that call for these ingredients.
Using truffle salt in your cooking is really nothing more than a matter of personal taste. As we mentioned, black truffle salt is the most popular and expensive, but white and the other types of salts all offer something different. While it is true that all salts will give a certain flavor to the food that they are used in, in the end, it comes down to personal preference.
There is a strong attraction to truffles and there is nothing wrong with being enthralled by their aroma. It is the taste that is a mystery to many chefs, but they are more than ready to learn how to prepare dishes with goodness. There is no doubt that the Truffle Salt is unique and its versatility can be felt when using it.
Since it is so easy to use and, in fact, the only ingredient needed for the dish, the diverse taste of the powder can be experienced in a very short amount of time. Cooking a pan-seared filet mignon with this variety of salt can take as little as five minutes.
The white truffle salt, with its distinctive texture, is perfect for dips and dressings, but it also blends very well with any meat or fish. Although truffles can be prepared with both red and black mushrooms, white and black are more commonly used. Because of this, most people have at least heard of them before and, if they don't, chances are that they will soon be enjoying them on their favorite dishes.
One final touch of truffle salt that some people may not know about is the way it gives the final touches of elegance to a dish. It takes any dish from tacky to beautiful. because it's so versatile.