🧐 HOW TO CARE FOR YOUR FRESH TRUFFLES
Owning and caring for a beautiful, aromatic Perigord or Burgundy Truffle is one of the most rewarding, satisfying, and delicious decisions you’ll make in your lifetime, but it’s not one to be taken lightly. We’re here to help you every step of the way from “just looking” to living a very long and happy evening or two with your new family member!
See below for how to store, care for, and use your great big fungi friend. If you have any further questions, feel free to reach out to firstname.lastname@example.org.
How should I store a fresh truffle?
- To reduce moisture, wrap your truffle in unbleached paper towels and place it in a small cloth bag or breathable container.
- Store in your refrigerator between 38-42 degrees Fahrenheit, changing the paper towels daily, until ready to use.
- Store with butter or eggs. This will allow truffle aroma to lightly infuse, perfect for scrambled eggs, buttered toast, or basting meat and fish.
- Truffles last for 3-7 days when stored properly. Use ASAP!
Best Truffle Shuffle Recipes to cook with Fresh Truffles
How do we COOK with Truffles?
BLACK WINTER “PERIGORD” TRUFFLES
Tyler Vorce is the Chief Operating Officer at Truffle Shuffle. Before co-founding Truffle Shuffle, Tyler served for eight years as the Expediting Sous Chef at The French Laundry, where truffles are ordered, scrutinized, processed, and consumed en masse. Having been tasked with selecting the very best from plethoras of truffles, he is intimately familiar with the delicacies.
Tyler’s first memory of truffles formed when he was a young cook in Maine, “We used to do a truffle demi-glace at Pier 77 restaurant back in Maine on special occasions using Oregon truffles.” Tyler says. It wasn’t until he was cooking in New York City that he encountered fresh black truffles from Perigord, France. He fell in love with the product and its allure. It is rare, he says, that a product so lauded is cloaked in mystery. "Everyone has heard of them, but few have seen or had them,” says Tyler. As a cook, Tyler loves to share the mysterious tuber with guests; “They create an experience in and of themselves,” he says.
WHITE WINTER “ALBA” TRUFFLE
Sarah McKinney is the Director of Communications and co-founder at Truffle Shuffle. Before founding the company, she was part of the team at The French Laundry, where it was considered an honor to shave truffles over dishes, and only top dining room brass were permitted the privilege--exclusively sommeliers, captains, and matri’ds could shave them. Sarah now delights in the opportunity to share truffles with thousands of guests in her role at Truffle Shuffle.
No matter a diner’s experience with truffles, “size matters” she says; “Size or quantity. They look at a box of truffles and think ‘wow, that must be millions of dollars.” Truffles can fetch hefty prices. Quality white truffles can cost thousands of dollars per pound.
THE SUMMER OR “BURGUNDY” TRUFFLE
Jason McKinney is the CEO of Truffle Shuffle. He has been working with truffles for nine years. Six of those years were spent cooking at The French Laundry, and three of them have been spent selling truffles directly to restaurants.
Chef Jason’s interest in truffles began at the age of 17, where he was working with a chef who cooked a dish of corn, scallops, and black truffles.
“He was one of those chefs that let other people clean up his station,” Jason says.
The chef left a nub of black truffle on his cutting board before he left the kitchen. Jason swiped it and put it in his pocket for safe-keeping. Later, in his room, he held the sliver in his hand.
“The songs of angels came out of the truffle and I thought I was about to enjoy one of the most delicious things in my whole life,” he says. “It literally tasted like dirt, and I was like ‘how does that work?’’ And that is where Jason’s curiosity about truffles began.
Summer truffles (Tuber Aestivum) are found in two varieties: the summer truffle and the Burgundy truffle.. The two are the same species of tuber, but summer truffles grow in summer months and transition into Burgundies for the colder months, continuing to grow in the fall.