TRUFFLE OIL
What is truffle oil? Is it simply normal oil with some truffle bits thrown in?
Can we make our own truffle oil? Why is it so expensive?
It was traditionally made from submerging truffles pieces into so the oil takes on the flavor natural just as eggs put next to truffles take on the flavor.
Different oils and using different truffles will logically produce different effects.
Very often they don’t use truffles but a chemical compound 2,4 dithiapentane, an odorant, which is cheaper and produces a one-dimensional flavour and a lot of chefs wouldn’t touch it.
That compound is then added to a grape seed or an olive oil base.
Antony Bourdain once famously said, “"Let it be stated here, unto forever and eternity, truffle oil is not food.
Its strongly described by Joe Bastianich as "It’s made by perfumists. It’s garbage olive oil with perfume added to it, and it’s very difficult to digest. It’s bad for you.
These people are not mincing their words as the product is derived from the gasoline industry and the average truffle mac-cheese dish is swimming in this poison.
Good chefs won’t surrender to profit margins, or reduce their standards of excellence, by enhancing dishes with a manufactured product being so committed to only using fine produce.
Thank God for them and the miracle of nature’s truffle, but I do confess to having added it to scrambled eggs on a Sunday brunch.
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