What You Need to Know
The technique involves heating the truffle oil and cream to a high temperature, then slowly cooling it while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins.
This technique is unique to Italian haute cuisine and is used to create a variety of dishes, such as truffle oil-infused sauces and soups.
Key Parameters
Equipment
immersion blenderdouble boilerfine mesh strainer
Steps
- 1.
Tajarin al Tartufo (Piedmont): emulsified sauce base
- 2.
Uovo in Raviolo (Tuscany): filling stabilization
- 3.
Fonduta Valdostana (Aosta Valley): aromatic enhancement
The Science
Primary Reaction
Lipid oxidation