who /truffleoil/ here?
I know opinions can be pretty polarizing on this stuff, but I honestly can't get enough of it. it's fucking amazing on pizza, or really anything with cheese for that matter
people are super snobby about it but yeah it's ok. obviously there's a stigma against synthetic aromas but also i think there's a general 'if you can't afford the real thing you don't get to taste it' sentiment which is totally bullshit.
i'll use it in a couple salad dressings or in soup sometimes. don't generally have it on hand though.
yeah. i'm sure i've had plenty of stuff with the artificial oil in it, but i don't know because i literally can't tell the difference, if there is one. my overall experience with truffle oil of any kind has been positive anyway
it isn't placebo. Think of it like umami. Bacon has 6 different compounds that stimulate umami receptors but MSG only does it one way. Real truffle oil tastes better but if you don't want to deal with the expense the synthetic stuff is just fine
truffle is like foie gras in that, there is literally nothing special about it
its status as a luxury ingredient is based solely on how traditionally available it was to the masses, not how it tastes
I would be perfectly content to never eat either of them again, that's how low tier they are
once again classic french cuisine is on the wrong side of history
again it's a perfectly reasonable idea but there's a difference between the complex amino acid profile of cured pork and 'truffliness', or at least there might be. just think it's a bit dangerous to make that comparison in abstract
From what I can tell the only people that actually dislike it are snoody chefs and people who just parrot the opinions of said chefs.
The only reason the chefs don't like it is because its basically a cheat code for food that makes pretty much everything delicious no matter how badly done the food was prepared and I guess they got pissy because "inferior" chefs were making food that was good.
The only way to fuck up with it is to simply add too much
yeah i can definitely see how it could be used as a perceived "crutch" by chefs, but at the end of the day, it's really just a condiment.
also yeah, too much truffle oil is ugh. i'm surprised how little you have to use to make an impact in your food though.