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📃 RECIPE Link:
📚 Videos & Sources mentioned:
▪ Truffle Hound by Rowan Jacobsen ➡ https://amzn.to/3TteNpv
▪ Truffle Aroma Characteristics Research:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6767217/#:~:text=The most critical aroma compound,effective olfactory characteristics [12].
▪ Business Insider: Why are truffles so expensive ➡ https://youtu.be/RQ1nY51txoA?si=gyQYa_4DoGbaK0sV
▪ Made with Love – “Truffle Hunters” ➡ https://youtu.be/80n1h84b9r8?si=URow8YB1rVfjqM12
▪ Truffle farming in Australia ➡ https://www.youtube.com/watch?v=4EoIoADhc6E
▪ The Truffle Hunters (trailer) ➡ https://youtu.be/KFYhrc0AnVw?si=pjnCo-K6QjQe8ZLH
▪ On Food & Cooking by Harold McGee
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⏱ TIMESTAMPS:
0:00 Are Truffles actually worth it?
1:30 Check out my favorite cookware!
2:22 Why are truffles so expensive?
6:02 What is the flavor of truffles?
12:29 Pause & Digestion
14:20 Are truffles better shaved or grated?
19:55 Should you cook with truffles?
24:55 What’s the right amount of black truffles for pasta?
29:10 Fresh white truffle vs black truffle
30:27 What’s the best-tasting truffle substitute?
34:36 Does truffle oil taste like fresh white truffle?
37:25 Final answer
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Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro
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22 Comments
Notes & Corrections:
1. This is probably my last video for this year…what ingredients should we explore in 2024? 👀
2. Just realized, I misquoted a reference in the video:
9:42, 11:55, 12:12 – These quotes are from "Truffle Hound" by Rowan Jacobsen: https://amzn.to/3TteNpv (highly recommend btw)
"The Truffle Hunter" is the movie!
– Also as always the other references to articles and videos are in the description. The aroma overview is really good extra reading.
3. I pronounced Dithiapentane incorrectly throughout the whole video (☠). It's supposed to be "dye-thigh-a-pentane".
4. Correction around the 2:30 mark -> Similar to mushrooms, truffles are the fruiting body of the fungus, except they grow underground, in symbiosis with a tree. Other types mushrooms also can live in symbiosis with it’s surrounds.
4. Also thank you again to Made In for sponsoring the videos this year, if you are looking for some last minute gifts you know where to look ➡ https://madein.cc/1223-ethan
It's on my bucket list to try a real truffle.
Until then
On a plate for freshly toasted quality bread:
1 teaspoon of white truffle oil
2 Tablespoons of extra virgin olive oil
a pinch of salt and rock that italian herb grinder on fine for 20 seconds.
Mix up the herbs salt and oils, and it will be your new favorite way to eat bread (real bread).
I died a little inside everytime Ethan said "Dithya pentane"
I just ordered my winter black truffle. Fingers crosses for my first experience.
Love this video Ethan! Just wanted mention that you may be using the word penultimate wrong. Penultimate means second to last.
Been watching Ethan for years and it’s insane how he just keeps putting out exactly the kind of content I want to sit back and watch for 40+ minutes (or hours at a time)
alfredo with cream is better, typical NA take hahaha. No culture
@jaimefrench – I heard you mention that you love truffle flavor and I thought you might enjoy this video from Ethan. 💗😊🤙
Fire
I really appreciate how you approached this video. Great job!
this was twice as long as it needed to be. holy fuck bro you literally repeated everything you said multiple times.
Tnx, now i hav to go and buy truffles
"the version with cream is better than the original alfredo sauce…" it's fine since you already lost most Italians with the alfredo sauce already🤣🤣… for us there is no alfredo sauce! That is "pasta in bianco" and is what you eat when you are sick or don't have food in your fridge… Moreover, you are adding cream to the butter? you should have place a section "what's the right amount of fats to add for pasta", like if a Parmigiano cream with butter hadn't been already fat enough… on top of the pasta you could add some iconic butterball made with aromatized truffles-butter, breaded and deep-fried in truffle oil.😆
Now if truffles, (or truffle flavored products,) ever appear at the food pantry, I'll know what to do with them!
i dont care i will never be able to afford this
Ethan, I bought some black truffles in my live, and the ones that are stored in a little container with olive oil almost always completely lack taste, why is that? Also, what's the flavor difference between winter and summer ones?
This was so helpful. I make beef Wellington every year for Christmas. The recipe I use calls for pate de foi gras with truffles. I’ve always wondered if it might be even better to get a fresh truffle and make it with that. Now I have the info to decide.
Truffles also grow in the Pacific Northwest and Oregon has 4 different truffle species. I’d be interested to know how they stack up against imported truffles from France or Italy. Things I’ve read range from they aren’t anywhere near as good to they are wonderful and taste great.
nice one man , great info , will hold me in good stead , thanks Ethan , merry Christmas , see you in the new year
hey there is some disturbing sound in the background on the audio track. a bit like White noise
Very interesting and informative
That black truffle that you bought wasn't ripe enough tho. The white stuff has to almost disappear for the truffle to be REALLY ready to be harvested, and that usually happens between mid january and first of february. However the christmas market demands a lot of black truffle so a lot of farmers take the truffles before they should to be able to sell it at a higher price. The difference between buying a black truffle between 9-10 of december (normal truffle show dates of Sarrión, Spain) and 9-10 of january can be so big as almost 80% less price between the first and second date. Is mindblowing.
And by the way, Tuber melanosporum is vastly superior to Tuber magnatum. But I'm spanish, sooo I might be biased.