I have had many truffle products on my home shelves. Black and white truffles. I have eaten countless shavings of the white and black truffles in restaurants and bars. Truffle honey next in line to Manhuka honey, my favorite. Let’s not forget truffle salt and truffle oil. While I have a history with truffle products, surprisingly, I haven’t ever had an actual truffle in my home. One that I bought and needed to store. Until now. So, yes, despite my personal mass consumption and food and beverage education and years of experience working in the bar and food service industry, I have no idea how to store these sometimes mini fragrant lumpy potato looking could be considered gold to some Italian nuggets.
Some say store them with eggs, hmmmm. I get this in theory. Do they stay fresh or merely impart their fragrance? Shave them on eggs or store with eggs before cooking, yes, I get it. After thinking it twice. But, to really preserve and gain the maximum shelf-life (around me that shelf life isn’t too long), what to do? I asked around. I asked Chefs and non-chefs. I tried a few things on my own.
Tatum’s Tuesday Tips? Store your truffles in rice. The second choice a paper towel. Rice is the best truffle preservation method though. In my novice. Literally, let your truffles hybernate in rice. That’s right, covered in rice in the refrigerator in an airtight or very sealed container. Black truffles more hardy than white. As a result, they, black truffles, last much longer. Shave as needed (best not to cook them but finish a dish) and then use the rice to make risotto. As for those truffle shavings too small to « shave », use those to make truffle honey.
Why does this need to happen in the first place? Truffles sweat and the moisture causes them to mold. Rice (and paper towels) absorb the moisture. Paper towels need to be trained more frequently which is why rice works better.