Text 29364, 70 rader
Skriven 2012-09-08 19:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: truffle oil
===================
-=> Quoting Nancy Backus to Michael Loo <=-

 NB> question was asked of the Chefs (a regular feature column) about
 NB> "truffle" oil.  The response (from Chef John Steinhoff) was:
 NB> Truffle oil is usually an olive/grape seed oil base with similar
 NB> compounds found that produce the truffle's aromatic properties.

 NB> I found it interesting that there is no claim at all to there being
 NB> any truffle presence in the oil.

Truffle oil is not made from actual truffles but a synthetic
chemical compound called a thioether which is just one of the many
organic odorants found in real truffles. It's like comparing
citric acid to lemon juice; it's one dimensional rather than
complex.
                               
Gordon Ramsay called it "one of the most pungent, ridiculous
ingredients ever". Michael warned me too, but I still wasted a bunch
of money on two bottles of it. I bought a cheap one first then
foolishly assumed a more expensive one would be better. All I got
was a fancier label and extra thioether.
  
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pate De Foie De Volaille
 Categories: French, Pork, Bacon, Chicken, Offal
      Yield: 20 Slices
 
  1 1/2 lb Chicken livers
      3    Eggs
    1/4 c  Whipping Cream
      4 sl Bacon; Blanched
      3 tb Brandy
      2 tb Port Wine
           Salt Pork; Sliced thin
    1/4 c  Flour
      1 ts Ginger
      2 ts Salt
    1/2 ts Black Pepper; Ground
      1 ts Allspice
      2    Truffles; Minced
 
  Preheat the oven to 325 degrees. Divide the chicken livers into
  three equal sized portions. Blend one part with 2/3 of the eggs.
  Blend the second part briefly with the whipping cream. Blend the
  third part with the remainder of the eggs, the chopped blanched
  bacon, the brandy, the wine and the flour. Mix the three blends
  together very lightly with the ginger, salt, ground pepper,
  allspice and truffles.

  Place in a well greased loaf pan and cover completely with
  blanched, thinly sliced, salt pork. Bake for 1 1/2 to 2 hours (to
  an internal temperature of 180 degrees). Serve cold after removing
  some of the fat from the top surface. Be sure stored pate is well
  covered with a layer of fat or clarified butter.
  
  Posted by Robert Miles
 
MMMMM

Cheers

YK Jim


... I rule the roost, but my wife rules the rooster.

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