How should we use/store our truffle salt?
March 8, 2010 7:00 AM   Subscribe

How do you store your truffle salt to prevent your whole kitchen from smelling of it. Also, what are your favorite uses for the stuff?

We are the proud owners of a new jar of truffle salt. So far we've only sprinkled it onto some goat cheese on toast. It was delicious! We've got plenty of other ideas (popcorn, potatoes, eggs, steak, licking it off our fingers, etc.), but I'd love to hear any inspired suggestions beyond the obvious.

My main question is about storage, though. I noticed this morning that the truffle smell had just about conquered the kitchen. The salt is in a jar in a closed cabinet, but the smell is strong! Even though it's a nice smell, I'd like to turn it down a few notches. Any suggestions?
posted by Xalf to Food & Drink (12 answers total) 8 users marked this as a favorite
 
This cauliflower and onion tart looked tasty, but I have not tried it yet.

What kind of container is the truffle salt stored in? Could you find a glass jar with a tight-fitting lid? Or try slipping the entire container into a plastic freezer bag?
posted by sararah at 7:06 AM on March 8, 2010


It's in the glass jar it came in (looks like this). I will try putting the jar in a freezer bag.

And that tart does look amazing.
posted by Xalf at 7:10 AM on March 8, 2010


You could even try a layer of plastic wrap in between the lid and jar, creating a tighter seal. That should help a great deal.
posted by Hiker at 7:23 AM on March 8, 2010


I didn't have issues with it stinking up my cabinet, but I'd try a traditional canning jar with a good seal on it. That's what I use for my regular salt anyway.

As for what to use it on? Steak. Or with the mushrooms you cook in the pan while the steak is resting.
posted by plinth at 7:28 AM on March 8, 2010


Oh, and if you're looking for something great to use it in, perfect a mushroom ragout using truffle salt for a variety of meats and you will be the talk of the town.
posted by Hiker at 7:30 AM on March 8, 2010


I just took a class yesterday about Black Perigord truffles and one thing that was mentioned by the speaker was that salts and rices that have been imbued with truffle essence, while smelling quite nice before cooking, the flavor really dissipates during cooking. I imagine for a condiment like salt that you would use very little cooking with, the flavor would be all but lost. So rather than telling you what to do with it, all I'm telling you is that whatever you DO do with it, don't cook it too much.
posted by FairlyFarley at 7:47 AM on March 8, 2010 [1 favorite]


So rather than telling you what to do with it, all I'm telling you is that whatever you DO do with it, don't cook it too much.

This is a really important point. In my ragout suggestion, season at the end to ensure you do not lose the flavor.
posted by Hiker at 7:58 AM on March 8, 2010


Sprinkle it on fior di latte mozzarella. Have a caprese salad or just eat it plain. Mmmmm.
posted by elsietheeel at 8:15 AM on March 8, 2010


I store my truffle salt jars inside of a Gladware container. Any sort of container like that (freezer bag, tupperware, etc) should do the trick.

I use mine to season the water for cooking pasta, but it barely imparts any flavor into the final dish. I like to sprinkle it over dishes to get good flavor, particularly eggs - I just sprinkle a little into scrambled eggs at the end of cooking, and it tastes fantastic.
posted by bedhead at 8:26 AM on March 8, 2010


I use mine (which is more salt and less truffle than yours) to season popcorn as well as pasta.
posted by immlass at 9:47 AM on March 8, 2010


glass jar inside a small tupperware container and stored in a cabinet. the extra container really helps.
posted by rr at 11:55 AM on March 8, 2010


Chowhound knows
posted by lalochezia at 1:15 PM on March 8, 2010


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