|
Truffle oil
"Christine Dabney" > ha scritto nel messaggio > I know there are quite a few varieties of truffle oil out there, but > most aren't worth much...they have no truffle flavor or aroma at all, > and they have gotten a bad review. > > However I remember there being one or two brands that were actually > considered fairly good. Does anyone know what they are? I am here in > the bay area and would like to get some before I head back to New > Mexico in about a week. I doubt I would be able to find them in > Albuquerque, and maybe not even Santa Fe. I can't give you a brand name and I suspect that oils with a brand name are the product of big factories and might be the bad kind. Look at the label. It should say truffles and probably even what type. (estive, etc.) The ones that say flavors or whatever are using artificial truffle flavor. We have a small company here that makes truffle oil. I don't know where it goes, but they don't make enough for it to hit the shelves of our big supermarket. That's the story on truffle oil... you have to find a shop or a person who connects you to a small manufacturer. There are just not so many truffles that have flavor. You can leave Chinese truffles for a year in oil and it will never taste of anything. You need French or Italian truffles, I believe. That's why a big factory can't take a couple of tons of them and make gallons and gallons of truffle oil for the world market, so they fake it. Once you get it, between uses keep it in the box in the fridge. Yes, that much datk and cool. It will last a long time that way. |
Truffle oil
Giusi > wrote:
>I can't give you a brand name and I suspect that oils with a brand name are >the product of big factories and might be the bad kind. Look at the label. >It should say truffles and probably even what type. (estive, etc.) The ones >that say flavors or whatever are using artificial truffle flavor. > >We have a small company here that makes truffle oil. I don't know where it >goes, but they don't make enough for it to hit the shelves of our big >supermarket. That's the story on truffle oil... you have to find a shop or >a person who connects you to a small manufacturer. If even high-end chefs in the U.S. are unable to reliably obtain genuine truffle oil, then for all intents and purposes it does not exist in the U.S. This is the sort of thing the poses real problems for importers, since even if they taste an authentic truffle oil in Italy, it is difficult to ensure that what subsequently gets shipped to them is the same quality. Labeling laws do not require disclosure of added chemicals. And yes, the local importers of Italian products have very good connections in Italy, so it's not as if they are operating blindly. It's just a difficult proposition to search for an almost-nonexistent product when there are lots of fakes and no laws preventing the fakes from being sold as the real thing. I find it telling that A.G. Ferrari only sells an "oil with white truffle slice", and doesn't sell a "truffle oil". This can only mean they concluded the latter product can't be procured in a reasonable quality level. Finally, I can't think of a situation where a truffle oil is actually preferred to physical truffles. Steve Steve |
Truffle oil
"Steve Pope" > wrote in message ... > Giusi > wrote: > >>I can't give you a brand name and I suspect that oils with a brand name >>are >>the product of big factories and might be the bad kind. Look at the >>label. >>It should say truffles and probably even what type. (estive, etc.) The >>ones >>that say flavors or whatever are using artificial truffle flavor. >> >>We have a small company here that makes truffle oil. I don't know where >>it >>goes, but they don't make enough for it to hit the shelves of our big >>supermarket. That's the story on truffle oil... you have to find a shop >>or >>a person who connects you to a small manufacturer. > > If even high-end chefs in the U.S. are unable to reliably obtain > genuine truffle oil, then for all intents and purposes it does not > exist in the U.S. > > This is the sort of thing the poses real problems for importers, since > even if they taste an authentic truffle oil in Italy, it is difficult > to ensure that what subsequently gets shipped to them is the same > quality. Labeling laws do not require disclosure of added chemicals. > > And yes, the local importers of Italian products have very good > connections > in Italy, so it's not as if they are operating blindly. It's just a > difficult proposition to search for an almost-nonexistent product when > there are lots of fakes and no laws preventing the fakes from being > sold as the real thing. > > I find it telling that A.G. Ferrari only sells an "oil with white truffle > slice", and doesn't sell a "truffle oil". This can only mean they > concluded the latter product can't be procured in a reasonable quality > level. > > Finally, I can't think of a situation where a truffle oil is actually > preferred to physical truffles. > > > Steve A.G. Ferrari recently filed for bankruptcy. Kent |
Truffle oil
Kent > wrote:
>"Steve Pope" > wrote in message ... >> Giusi > wrote: >> >>>I can't give you a brand name and I suspect that oils with a brand name >>>are >>>the product of big factories and might be the bad kind. Look at the >>>label. >>>It should say truffles and probably even what type. (estive, etc.) The >>>ones >>>that say flavors or whatever are using artificial truffle flavor. >>> >>>We have a small company here that makes truffle oil. I don't know where >>>it >>>goes, but they don't make enough for it to hit the shelves of our big >>>supermarket. That's the story on truffle oil... you have to find a shop >>>or >>>a person who connects you to a small manufacturer. >> >> If even high-end chefs in the U.S. are unable to reliably obtain >> genuine truffle oil, then for all intents and purposes it does not >> exist in the U.S. >> >> This is the sort of thing the poses real problems for importers, since >> even if they taste an authentic truffle oil in Italy, it is difficult >> to ensure that what subsequently gets shipped to them is the same >> quality. Labeling laws do not require disclosure of added chemicals. >> >> And yes, the local importers of Italian products have very good >> connections >> in Italy, so it's not as if they are operating blindly. It's just a >> difficult proposition to search for an almost-nonexistent product when >> there are lots of fakes and no laws preventing the fakes from being >> sold as the real thing. >> >> I find it telling that A.G. Ferrari only sells an "oil with white truffle >> slice", and doesn't sell a "truffle oil". This can only mean they >> concluded the latter product can't be procured in a reasonable quality >> level. >> >> Finally, I can't think of a situation where a truffle oil is actually >> preferred to physical truffles. >A.G. Ferrari recently filed for bankruptcy. This is not significant. They readily found more financing, and the new owners are expanding the product line, including the importing arm. Steve |
Truffle oil
On Sat, 3 Dec 2011 13:09:46 -0800, "Kent" >
wrote: > A.G. Ferrari recently filed for bankruptcy. Oh, no! :( -- Food is an important part of a balanced diet. |
Truffle oil
sf > wrote:
>On Sat, 3 Dec 2011 13:09:46 -0800, "Kent" > >> A.G. Ferrari recently filed for bankruptcy. >Oh, no! :( Fortunately there's no need to panic. The new owners bought both Ferrari and Andronico's out of bankruptcy, and are shuttering Andronico's while increasing procurment through Ferrari. They have actually expanded the range of A.G. Ferrari-branded products recently (I mentioned seeing some up in a swankish grocery store in Portland). There is for example Ferrari-brand pastrami now, which they call "manzo Tirolese". I have no idea if that's authentic nomenclature or not. It is good, but it is an un-fatty pastrami so not what a lot of people want. Steve |
Truffle oil
|
Truffle oil
sf > wrote:
>On Sat, 3 Dec 2011 21:25:08 +0000 (UTC), (Steve >> There is for example Ferrari-brand pastrami now, >> which they call "manzo Tirolese". I have no idea if that's >> authentic nomenclature or not. It is good, but it is an un-fatty >> pastrami so not what a lot of people want. >Nonfatty would put it in the plus column at my house. It only has to >be tender and tasty. Then check it out. Ferrari also has very good porchetta. Steve |
| All times are GMT +1. The time now is 04:53 AM. |
Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
FoodBanter