Tuber Μacrosporum
The fruit body of the smooth black truffle is characterized by a reddish-black color, often to black. The flesh of the mushrooms is dark brown in color and white streaks are almost always visible. The main characteristic of the black smooth truffle (Tuber macrosporum) is the perfectly smooth surface. Odor: Intense, pleasant that resembles a little gas smell.
Description
Description
The fruit body of the smooth black truffle is characterized by a reddish-black color, often to black. The flesh of the mushrooms is dark brown in color and white streaks are almost always visible. The main characteristic of the black smooth truffle (Tuber macrosporum) is the perfectly smooth surface. Odor: Intense, pleasant that resembles a little gas smell.
Preservation of fresh truffle
The cleaned truffle is kept as well as the one we keep in the ground, under the following conditions:
Truffles should never be kept in water.
They should not remain in water before cleaning.
Brushing should be done under drinking water.
Wiping after washing (very important) should be done in a cool place so that the temperature difference between drying and storage is as small as possible.
Storing the truffle
Truffles absorb oxygen and exhale carbon dioxide along with aromatic substances. At a temperature of about 0 degrees Celsius, not much lower, respiration and oxidation are minimized. However, the longer they remain in such conditions, the more aroma they lose. For the proper storage and preservation of the truffle after collection, the largest amount of soil is cleaned and a thin layer is left for better preservation. They are washed and brushed only when they are to be used to avoid the risk of deterioration.
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Additional information
Weight | 0,0000000 kg |
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