A truffle is the outer fruiting body of a buried ascomycium fungus, most notably one of the numerous species of the genus Tuber which are found worldwide. In addition to Tuber, several other genera of fungus are also classified as truffle seeds or truffle fungi including Geopora, Peziza, Choiromyces, and more than a hundred other fungi. The name "truffle" derives from the Italian word "trattam" meaning "wild mushroom". Today, the most well-known species in the world are the black truffle, which is available fresh or dried and are often used in making salted pasta, desserts, candied deserts, and confections.
Today, most people understand that truffles are not actually mushrooms at all, but the fruit of a different family. This difference is reflected in the names of black truffle sea salt and truffle meat, as well as other related terms such as "baked truffle" or "truffle-stuffed truffle". The fungi that produce the delicious truffles are, in fact, members of the fungi classified beneath this family.
The most commonly harvested variety of truffle salt is actually a derivative of the fungi themselves, Cistanche. Cistanche is a type of mold that grows on dead trees and branches, which has been traditionally used to season meals with a delicious flavor often found in cheese, bread, crackers, salami, and mushrooms. Today, Cistanche is harvested mostly for use in salted treats and cured products, which are popular worldwide.
Salting is a process whereby a liquid, such as butter or cream is poured into molds and then allowed to solidify. Once solidifies, it is covered with salt. In order to make a properly salted product, several factors must be taken into consideration. First, the thickness of the salt should match the thickness of the product being salted. Ideally, a thin brine solution will produce the best results, but this is more expensive and can be difficult to achieve.
Another factor in determining the optimum truffle salt recipe is ensuring that the moisture level is appropriate. If the salt is too thin, the flavor of the salt will be much less than desired. Likewise, if it's too thick, the mushrooms will be drowned in their own saltwater flavor. On the other hand, too little salt can lead to an underdeveloped flavor. When in doubt, experiment with a small amount of salt until you find the right balance for your taste buds.
The next step is to choose the type of mushrooms that you are going to salute. It is best to select those that have a rich and creamy flavor. A popular selection is chocolate truffle salt, which includes pieces of unsalted chocolate as well as a small amount of caramel sauce. Both these flavors compliment each other perfectly, and the small drizzle of caramel makes the sauce both enticing and delicious. Pairing great salted with great chocolate is a match made in heaven.
One of the keys to making great truffle salt is to remember that you need to let the mushrooms soak in the saltwater for at least two hours prior to using them. This allows the soaking water to permeate the roots as well as the interior of the mushrooms, releasing their flavor into the mix. Once this process is complete, allow the mushrooms to dry completely before any other seasoning is added. This will ensure that the salt will coat all of the mushrooms, ensuring an even pallet of rich flavor for all of your dishes. Once this process has been completed, it's simply a matter of seasoning to your taste.
In many areas, truffle salt is considered to be a traditional Christmas treat. There are a variety of different recipes available for cooking truffle salt. When purchasing this particular product, it is a good idea to buy in bulk to ensure that you always have some on hand. Although this may seem like a large amount, the amount you will use will be small considering how much each individual piece of truffle can be used. Another important reminder to follow when using this type of salt is to be sure to use the back of a spoon to gently pick up the seeds from the truffle. This ensures that the seeds do not fall out onto your food.