Black truffles are extremely hard to find and thus the search for the black truffle sea salt was born. The salt works best for the black truffles when they are fresh as they become extremely salty in the bottle.
It is important to note that the first method of preparation of the black truffle sea salt should not be the main one. There is a great debate as to what method of preparation actually works best.
The key to success is the use of the correct combination of equipment to work with when using the black truffle salt. This should be handled by a professional, as there is an abundance of books on the subject and a lot of websites available for study. These can be found in many places, but are often hard to come by.
The Internet is one place that a number of companies can be found that make and sell the black truffle salt, but it is a great place to begin the research process. If someone has the right equipment, like a salt press, it will make the process much easier.
The black truffle salt should not be mixed with any other ingredient. This is due to the fact that there are many items that could end up damaging the black truffles in the process. The time and effort spent mixing an additional ingredient could be better spent on the black truffles.
A great variety of recipes exist, but all are generally high in acidity. This can easily ruin the effects of the black truffles, thus preventing them from forming properly. The best recipes have a very neutral pH and thus allow the truffles to form easily.
The best way to prepare the black truffles is to let them remain in the bottle until they begin to slowly oxidize. This can take anywhere from a few days to a few weeks. It depends on the temperature and time of year that the black truffles are harvested.
The truffles are then strained through cheesecloth, however, they are not strained enough and retain some of the salt in the salt. Once the salt is used, it is important to take measures to be sure the truffles are not consumed until the next harvest. This is due to the fact that the truffles can become so concentrated that it will cause illness to some individuals.
Prior to eating the black truffles, ensure that they are dry. After the salt has been removed from the bottle, the mixture should be scraped into a bowl to remove any excess salt and ensure even drying.
If you were to use the truffles immediately, they would simply not taste good. This is because the truffles absorb the flavor of the salt at once. To prepare, just open the bottle and place the salt in a shallow dish.
The black truffles will last for months or even years if they are not stored in an open bottle. At this point, any excess salt will have disappeared.
When preparing the black truffles, it is essential to use salt that is high in acidity. However, any salt should be avoided as these tend to be a bit high in sodium. By using the black truffle salt, the wine and vinegar effect can be preserved, but it must be used within a few days of harvesting.