Black truffle season almost upon us


#1

Cooks experienced in Tuber Melanosporum: any suggestions based on past successes/failures?


#2

Watch out for misleadingly labeled inferior substitutes.

Personally I think Tuber melanosporum should be cooked to bring out their special flavor. Raw, they smell like Elmer’s glue.


#3

Hmm!
Had them raw in Teruel, shaved on toasted white bread w/olive oil, pretty good.
Any chance you got Tuber Indicum (a.k.a. Chinese truffles) instead?


#4

I’m talking about Tuber melanosporum. Shaved onto hot toast they might lose that raw odor. In Teruel I think they macerate them in olive oil and salt for a while before serving.

Tuber indicum is supposed to be virtually flavorless and odorless unless chemicals are added.