We started with an ad libbed and impromotu workshop. In it we brought two of our old ideas together to see if we could make a more intense truffle oil. The truffles were first frozen and thawed, cryo-blanched. We pureed the truffles with sunflower seed oil, vacuum sealed them and put the bag into an isi canister to apply an intense amount of pressure, an idea we explored to expedite brining years ago in the pressure chamber.
The initial results produced an intense and elevated truffle infusion in the oil. While the aroma does not come close to the synthetic enhancements of most truffle oil, the idea lends itself to further pursuit in the truffle arena as well as other flavored oils.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
