Mushrooms have been served with grilled steak since … well, maybe forever. There’s definitely something about that earthy, meaty umami flavor found in truffles that really complement a good cut of beef.
We’ve recently seen extraordinary chefs at Chaval in Portland and at San Diego’s Fort Oak using the Bali Truffle Salt while basting and as a final touch. Here’s how Chef Wise is preparing his Wagyu.
Chef McKinney often talks about seasoning in layers during the cooking process, whether that’s with our Truffle Salt or any flavors. And always leaving the dish just under seasoned when plating so that a final touch of truffle salt finishes the job and still keeps its satisfying crunch.