Black truffles are the fruiting bodies of an ascomycetous, or subterranean, ascomycotid fungus, mainly one of the several species of the family Tuberculina. In addition to Tuberculina, many other species of fungi are also classified as black truffles such as Geopora, Psilochloropsis, Peziza, Chlorophyllum, and more than a dozen others. These fungi feed on decaying plant matter such as fallen leaves and wood, while others can be found on or beneath the bark of tree bark and even in the crevices of dry soil and rocks. The fruiting bodies themselves are round in shape, some having smooth surfaces with small hollows, while others are spiny.
Truffles were first recognized by accident during excavations for the construction of a railroad bridge. They were found on the river banks, where it was expected that they would not grow because of the dry conditions.
This discovery has led to an increase in demand for black truffle salt, a product that is used to preserve this delicious mushroom for later consumption. Black truffle salt is popular in many countries around the world and is even available as a supplement on the internet.
As with any other mushroom, truffles should not be consumed raw. Raw truffles contain a variety of toxins that can be harmful if consumed. In fact, this poison has been used as a weapon against people who are considered high-risk food consumers. Most of these people are health conscious but may consume truffles if they are unaware of its dangers.
To prepare for cooking black truffles, they are first soaked overnight in brine or salty water. Brine is used to helping preserve the mushrooms and to make the flavor last longer.
After the overnight soaking, the truffles are dried in a low-temperature oven. The drying temperature must be at approximately 150 degrees F.
The mix used for the ingredients is mixed in a blender and allowed to sit for some time until it becomes a thick paste-like mixture. The ingredients are then allowed to sit for an additional thirty minutes to allow it to firm up. It is then poured into a mold and allowed to harden.
Because truffles should be allowed to dry naturally, it is important to store them in a plastic container that will not allow them to absorb moisture from the air. If you store them outside, be sure to keep it tightly sealed.
For baking, there are several recipes for baking truffles using different methods. A basic recipe for truffles is to place two tablespoons of the mixture into a hot oven, cover it with aluminum foil, and bake for approximately forty-five minutes at a temperature of about 160 degrees Fahrenheit.
In addition, black truffles can be baked using a variety of other methods. In a traditional way, the truffles are placed on a baking sheet and baked it about 400 degrees F until they are golden brown and firm. When finished, the truffles are allowed to cool completely before being sliced and served.
For the pastries, a variety of ingredients including fresh fruit are used to create a tasty, filling dish using fresh black truffles. This recipe is perfect for breakfast dishes, lunches, or desserts.
If you are using truffles to decorate a pie or another item of food, it is important to use a little extra care when preparing the filling. These treats are full of air bubbles, which will give them a lumpy appearance when they are baked in layers. When they are spread between a variety of layers on top of a crust, the texture is more like crumbs than smooth pieces.
To prevent this from happening, it is best to bake the truffles on parchment paper first so they can set properly before using the filling. Once the filling has been used, the truffles can be placed directly on the crust or used as a garnish on top of the crust. It is important to not wait too long between layers because these treats take time to firm up once placed on a crust.