Fresh truffle is one of the most select and prized products of high gastronomy. Its delicate preservation makes it a food that should be consumed quickly.
Fresh truffle is one of the most select and prized products of high gastronomy. Its delicate preservation makes it a food that should be consumed quickly, never exceeding 12 days in the fridge or one year if it is kept in the freezer. That is why logistics are basic to always guarantee that the truffle has been recently extracted from the earth.
The cool conservation time may vary depending on the truffle variety. White truffles and black truffles are very perishable products, instead, summer truffles have a somewhat greater life in cool.
They should be consumed within a maximum period of 12 days, being stored in the refrigerator and inside a glass container. The cooling temperature must be between 2 °C and 4 °C. In point cases, rice can be placed inside the container, thereby absorbing moisture and the retention period will be higher.
Another method of conservation may be to use an airtight container (other than plastic) or a mud container with absorbent paper or a slightly wet rag.
A somewhat more laborious conservation system would be dipping it into some variety of soft vinegar like apple, brandy, dry sherry or sunflower oil. In this way, the duration of the truffle in fresh will be much greater. It should be noted that, over time, it will end up losing its own aroma and will take the vinegar itself.
The best way to conserve truffle for a long period would be to freeze it. The best way to ensure that you do not lose your property would be to wrap it with transparent film. It is important to ensure that the truffle does not breathe, otherwise it will lose its aroma. When used, only the desired quantity must be removed, thus avoiding the removal of the rest.
Following these conservation tips, you can enjoy this wonderful product with complete peace of mind.