Truffles White vs Black

The summer black truffle is not as spectacularly fragrant and aromatic as the white truffle, but it does have a very nice perfume, much more subtle, but still quite lovely. They are better utilized by being cooked, to bring out the most of that subtly earthy chocolaty flavor as possible. High quality Truffles can be found in Italy (regions like Abbruzzi, Marche, Piemont), Croatia (Istria region), France, US (Oregon) or even in Tasmania. The thread-like branches of truffles attach themselves to the root system of trees to form a symbiotic relationship with them. There are hundreds of varieties of truffles, and each gets their unique flavor from the type of tree it attaches to and the season. The winter varieties typically grow from November to March and the summer varieties from May to the end of August.

The main difference between White and Black truffles it that, although the White's aroma is intense, it tends to fade pretty quickly, as opposed to the Black, which are more subtle, but have a longer longevity.

We have to distinguish between the following categories of Truffles;

WHITE TRUFFLE
Lat. Tuber Magnatum Pico

The most highly valued among all types of truffles. During truffle season, this delicacy’s intense scent will draw any true truffle aficionado. It grows from September to January at 1 to 25 cm below ground and can be found at the roots of oak, beech and hazelnut trees. Its flesh is beige to ochre, interspersed with thin white veins. The white truffle is classified according to the weight of each piece, but whether you try just a small sample of a few grams or an extra-large specimen, the quality and aroma are always the same. It can also be eaten raw, without any thermal processing.

BLACK SUMMER TRUFFLE
Lat. Tuber aestivum

The black truffle that grows throughout summer until late fall is one of the most common black truffle types. It can be found at 1 to 10 cm below ground at the roots of hazelnut, poplar, oak, beech and pine trees. Its flesh is beige to light brown, interspersed with thin white veins. It has a milder, less intense aroma, but is still in high demand and adored by truffle lovers. It can be eaten raw or briefly cooked.

BLACK WINTER TRUFFLE
Lat. Tuber brumale

The most aroma-intensive tuber among black truffles has its season in winter, from September until January. Its flesh is dark brown, interspersed with thicker white veins. It can be found at 1 to 15 cm below ground at the roots of oak and hazelnut trees. It is recommended to cook it briefly before consumption.

PERIGORD BLACK TRUFFLE
Lat. Tuber melanosporum

The most highly valued among black truffles due to its distinctly intense flavor and aromatic scent. Its flesh is dark brown to black, interspersed with very thin white veins. It grows from January until spring at 1 – 20 cm below ground underneath hazelnut, oak and hop hornbeam trees. It is recommended to cook it briefly before consumption.

Honestly speaking, the flavour is also influenced by season, temperature and soil. Good soil brings up excellent Truffles! I think soil and climate is definitely on of the most important factor to consider.


Here are some interesting fun facts about the elusive black truffles as written by Sarah Knapton from theBritish Telegraph:

1.Truffles grow in harmony with a host tree, enabling the tree to take in phosphorus while in return the truffle receives sugars enabling it to grow.

2. The ancient Greeks thought truffles were made when lightning hit damp soil

3. Truffles are mushrooms which are believed to have started growing underground to beat forest fires, drought and severe cold

4. Italians consider the white truffle (tuber magnatum) to be superior in taste to the black truffle (tuber melonosporum)

5. Pigs, trained dogs and goats are used to sniff out truffles which produce a chemical almost identical to a sex pheromone found in male pig's saliva. Men secrete the same chemical in their underarm sweat

6. The truffle has been described variously as a diamond of cookery, fairy apple, black queen, gem of poor lands, fragrant nugget and the black pearl.

7. The Collins family of Wiltshire held the only Royal warrant to hunt for truffles in the UK until 1930 since when anyone has been allowed to seek them out

8. A rare Italian white truffle sold for £28,000 at a charity auction in 2004

9. France is the largest producer of truffles, harvesting up to 30 tonnes a year. At the end of the nineteenth century production was over 1,000 tonnes

10. A fabled aphrodisiac, the black truffle's penetrating aroma led the Epicureans to liken the scent to that of the tousled sheets of a brothel bed. In the Middle Ages, monks were prohibited from eating truffles for fear they would forget their calling.

The real Singapore chili crab

Who doesn't know the epic chili crab dish from Malaysia and Singapore ? I have never forgotten about this amazing dish! There are many good places to enjoy chili crab in Asia. There is another version of that I love to eat which is pepper crab. Although pepper crab is nice, many people prefer chili crab, simply because its more authentic and the preparation is slightly more complicated. Nevertheless, I love em' both! 

The crab is divine but the sauce is the star – sweet yet savory, incredibly spicy and supremely satisfying. You will get it all over your fingers as you crack open the crab shells, and it is simply impossible not to lick it all up. And you will go back for more, dipping fried or steamed buns, called mantou, to soak up the sauce – a delightful blend of tomatoes and chili paste, thickened with ribbons of beaten eggs.

Prima Taste La Mian Chilli Crab from Singapore

Chilli crab is among Singapore’s greatest culinary inventions, the king of all crab dishes. It is easily available in most seafood restaurants, which typically serve it with mud crabs that have deliciously sweet and juicy flesh.
Wash the crabs, removing the shells and claws. Then cut the bodies in half and remove all the spongy bits. Crack open the claws with a pestle and mortar or a nut cracker and wash well. Set aside.

Heat 3 tbsp oil in a wok (or large heavy-bottomed non-stick pan) and stirfry the garlic and chillies for about 3-4 mins until fragrant (and you start to sneeze).

Add the crabs and fry until the shells start to turn red, stirring now and again.
Then add the hot water and ketchup with sugar to taste, the salt, miso, soy and cornflour mixture. Stir well, cover and simmer until the shells turn vibrant red. Taste the sauce for seasoning.

Break open the egg and streak in the mixture with a fork to form gold and silver threads. Then squeeze lime juice over and stir in the spring onions.

Serve with good crusty bread on the side.
nb. Soft-shelled crabs can be used. Cut each crab into 4, coat well in plain flour and deep fry until golden brown and crispy. Then make the sauce as above and toss in the soft-shelled crabs just before serving.

 

Ingredients

1-2 mud crabs
vegetable oil
8 garlic cloves, roughly chopped
8-12 small red chillies, roughly chopped
1 cup hot water
5 tbsp tomato ketchup
3 tbsp shaved palm (or soft brown) sugar
¼ tspn sea salt
1 tspn pounded brown preserved soya beans or dark miso (optional)
1 tbsp dark soy sauce
1½ tspn cornflour mixed with a little water
1 egg
1 lime (or lemon)
2 spring (green) onions, cut into lengths
1 small bunch coriander

Swiss Fondue Old Recipe

Traditional Style with Cherry (Kirsch) and Cheese

This is one of my favorite winter dishes of all time. The optimal choice of pots is a steel or cast iron medium sized pot with an enameled interior. In a medium sized bowl, combine the three cheeses and toss with the flour. Rub the inside of the fondue pot with the garlic halves.Add the wine and heat over medium heat until hot, but not boiling.

Stir in lemon juice and kirsch. Add a handful of cheese at a time to the wine mixture, stirring constantly and not adding more cheese until the previous has melted, bubbling gently and has the appearance of a light creamy sauce season with pepper and nutmeg. To those that don't know what is Kirsch, it's simply a colorless fruit brandy that is added to Fondue. It's not a must but if you wish to prepare an authentic fondue, then that's the way to go! Remove the pot from the heat and place over an alcohol safety burner on the table. Adjust the burner flame so the fondue continues to bubble gently. Serve with plenty of crusty bread cubes.

How to make it happen!

1 1⁄2cups shredded Gruyere (6 ounces, 180 g)
1 1⁄2cups shredded Emmenthaler cheese (6 ounces, 180 g)
1⁄2cup shredded Appenzeller cheese (2 ounces, 60 g)
2 -3tablespoons all-purpose flour
1 garlic clove, halved
1 cup dry white wine
1 teaspoon fresh lemon juice
1 dash kirsch, a swiss liquor (optional)
fresh ground pepper, to taste
1 pinch nutmeg
Lastly, crusty bread, cut into large cubes

Traditional set of Fondue Cheese's from Appenzeller to Gruyere

The story 

The earliest known recipe for cheese fondue as we know it today comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen", "to cook cheese with wine". It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.

However, the name "cheese fondue", until the late 19th century, referred to a preparation including eggs and cheese, as in la Chapelle's 1735 Fonduë de Fromage, aux Truffes Fraiches it was something between scrambled eggs with cheese and a cheesesoufflé.

The first known recipe for the modern cheese fondue under that name, with cheese and wine but no eggs, was published in 1875, and was already presented as a Swiss national dish.

The introduction of cornstarch ("Maïzena") to Switzerland in 1905 made it easier to make a smooth and stable emulsion of the wine and cheese, and probably contributed to the success of fondue.

Fondue was popularized as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s as a way of increasing cheese consumption. The Swiss Cheese Union also created pseudo-regional recipes as part of the "spiritual defense of Switzerland". After World War II rationing ended, the Swiss Cheese Union continued its marketing campaign, sending fondue sets to military regiments and event organizers across Switzerland. Fondue is now a symbol of Swiss unity.

In the meantime, fondue continued to be promoted aggressively in Switzerland, with slogans like "La fondue crée la bonne humeur" "fondue creates a good mood" and (1981) "Fondue isch guet und git e gueti Luune" "fondue is good and creates a good mood" – abbreviated as "figugegl".

The extension of the name "fondue" to other dishes served in a communal hot pot dates to 1950s New York. Konrad Egli, a Swiss restaurateur, introduced fondue bourguignonne at his Chalet Suisse restaurant in 1956. In the mid 1960s, he invented chocolate fondue as part of a promotion for Toblerone chocolate. A sort of chocolate mousse or chocolate cake had also sometimes been called "chocolate fondue" starting in the 1930s.