truffle salt

to the connoisseur, this will be old news. but i believe many people have yet to discover the wonderful flavour of truffles, or truffle salt – not to mention truffle oil. first and foremost, you have to love truffles to even appreciate its extended family. no, we’re not talking chocolate truffles here, but the little ugly mushrooms-like truffles that grow on the roots of certain trees.

if you are unfamiliar with truffles, this is what i’d first ask you: do you like mushrooms? if your answer is yes, then i’d say: it’s a very potent, earthy flavoured mushroom. now remember, i’m no fancy gourmet person with vocabulary that most don’t understand. i like to explain things the way i like them explained to me. simple. if the answer is no, then there are two possible routes: if you don’t like the taste of mushrooms, forget it. i can almost guaranty you will hate truffles. however, if the texture is what you dislike, then we have an in! unless you bite into a whole truffle (positively unlikely) you most probably will enjoy truffles.

if you want to venture into this new territory, the best and easiest way to acquaint yourself inexpensively is to buy a little bottle of truffle oil and drip it onto potatoes, french fries, steak or chicken, or on simple pasta (without tomato sauce). if you are enjoying that, then you’re likely to be hooked! the next step is salt and the actual truffles themselves. (one must know that most truffles lose a lot of their flavour in the process of being packaged. therefore, the oil and salt are a great way to infuse the flavour without expensive disappointments)*

 

this is a very fine salt, and the little black nuggets you see are actual dried truffle bits. it is the first one i ever tasted and i was instantly addicted. i didn’t even wince when i paid $25 for this tiny jar of 100g. i guaranty it, if you like truffles you will love this salt!

this second one is a fleur de sel with larger bits of dried truffles. i got it in paris and was complitely delighted with the quality and flavour. as you can see, the salt is much more coarse so you must account for that (ie. you’d want to give it time to 'melt' on your food a little).

truffle & salt

from selection favuzzi, casina rossa

about $25 ($23 at the gourmet warehouse)

100g

fleur de sel à la truffe

from terre exotique

about 9.50€  |  price unknown in canada

60g

having said all this, please enjoy it! if you haven’t yet tried it on your fries, it’s heaven! and on yam fries, double-heaven! there are so many things it can enhance! please don’t forget to share your favourite experience!

*a note on fresh truffles: unfortunately they are almost impossible to find in north america. possibly the grand chefs have an in on them, but for the rest of us we must resort to processed and packaged ones. as a food manager once admitted, those are mostly decorative; meaning that they have little flavour left, if any. so the infused oils and special salts are the way to go to re-infuse the truffles with their rich flavour. some salsas and purees are also very good for that same reason. however if you have the chance to be in france or italy at the time of their picking, try and get your hands on a fresh one. they are fairly expensive so if you don’t intend to buy, at least ask for a sniff... it’ll make your head spin!

black organic sea salt

not so long ago i found myself at a small epicurean store on granville island, standing in front of this whole collection of salts. i am a huge fan of salts. it’s something i recently discovered, and i am wild about the difference a salt can make to even the simplest of dishes. i will share more on that subject in another blog post.

as i was examining this package of black salt, a type i had never seen before, a conversation struck up between the woman standing next to me and the store manager. the woman was sharing that this was apparently the best salt for us health-wise, and that following a heart surgery her father had been instructed to use only this type of salt, and nothing else. that caught my attention. i bought a couple of packs, one for me and one as a gift.

so what exactly is black organic sea salt?

first of all, it is black because it is covered with activated charcoal powder. now at first hand that didn’t sound too healthy to me, so i then did some research to find out what exactly is activated charcoal. here’s the best description i found, and i quote: “simply burnt wood that has had all its oxygen removed. it is a non-toxic universal antidote that can be taken internally or applied topically. in powdered form, activated charcoal is one of nature’s most efficient adsorbents, a powerful aid in eliminating toxins, gas and many poisons from the human system. and it also provides relief for gas, diarrhea, swollen skin and more.”-- so now we know!

what does it taste like?

its taste is not much different than a regular sea salt. at least, not the one i have. there is no fragrance added to it either, such as a smoked or truffled salt for example. it is simply rich in minerals and good for you; that’s about it. and that’s plenty for me!

because of its colour, it can be used as a decorative salt to rim margarita glasses for example, or to rim the edge of scallops, halibut or chicken breast. anything the creative mind can think of.

where can you find black sea salt?

i did a quick search on the web and it seems many epicurean online stores offer some. there might be variations to what is available out there, such as different types or different forms (still being green on the subject). here in vancouver, you can find it on granville island in a little store called edible british columbia (who also sells online), or directly from the maison côté website.

information source