A truffle, sometimes called a sugary truffle, is an oddball member of the fungi family. A truffle is actually the fruiting bodies of a tiny subterranean ascomycanete fungi, most of which belong to the family of the same genus as Tuber. Along with Tuber, several other genera of sugary fungi are also classified as truffles, including Geopora, Peziza, Choiromyces (sometimes referred to as Cladosporium or Cladosporia), Leucangium, or more than a hundred others. All these fungi grow in tropical and sub-tropical climates. In recent years, some scientists have suggested that truffles are related to some forms of herpes, which could explain why the name "truffle" is often applied to certain lesions that also display symptoms of herpes.
But the source of their delicious taste is not the same as their tasty smell. The unsullied, sweet-smelling pungency of black truffle sea salt comes from the saturated fats within the meat of this fungi. During the process of photosynthesis, the ascomycae of fungi turn into sugar. Fungi then utilize this sugar as a source of food for the next year. The result is a high-sugar, but a low-protein diet for the fungi.
Truffle salt is used in high-heat cooking. This is because the moisture of the food and the proteins in it become more accessible. Unlike the other ingredients that are mixed together to make a roux or sauce, that must be stirred constantly, the proteins are more readily affected by high heat, resulting in a more even cooking. When you cook with truffle salt, the process is much like making bread. Only the bread comes out better!
In addition to its high heat protection feature, truffle salt is highly versatile. It can go well with almost any kind of recipe. It works very well as table salt, although it doesn't have the same "kick" as regular table salt. Its flavor is also somewhat less intense than regular salt, but it has a unique, complex flavor that some find more fulfilling than regular table salt. For instance, some people prefer its flavor to that of regular salt, but wouldn't use regular, unsalted salt on their seafood dishes.
Another great thing about this type of salt is that it works very well to enhance the flavor of many foods, including those that are not made for high heat cooking. Because the unsullied interior of truffle salt contains moisture, this substance also helps to release a variety of flavors from meats and vegetables. These include the full flavor of mushroom, or evenalian sausages, Italian vegetables, or Greek yogurt. Black truffle salt also adds a wonderful flavor to the stems of fresh or dried mushrooms, carrots, beets, and parsnips.
One of the things that make black truffle salt so interesting is its aroma. As a natural compound, its aroma features a variety of chemical constituents. Some of these contribute to its pungent nature, including sulfur dioxide, sulfur dioxide, ferric oxide, and hydrocarbons.
When using black truffle salt, the first thing that usually draws the customer's attention is the beautiful array of colors and textures. At first sniff, you will notice the distinctive gray-blue tint of this salt. Then, its smooth, grayish exterior shows off the white, powdery, flecked interior, which has a distinctly sour flavor. This reminds me of sea salts. To make a really good truffle, take the salt and sprinkle it over dry seafood, such as cod, haddock, or salmon, then let it cool and cut it into strips. Truffles can also be sprinkled on top of baked potatoes or sliced tomatoes and served with potatoes and tomatoes.
Another great way to enjoy black truffles is to sprinkle them on top of just about any kind of egg, including sunny-side-up, semi-skimmed, or whole-slice breakfast sausages. For an extra kick, try grating it on cheese or crackers. For example, you can make a savory scramble by grinding some fresh sage leaves and adding them to your eggs. It will be memorable when served with sunny-side-up semi-skimmed eggs, as it has a slightly smoky flavor. You can use guerande salt for this recipe.
