Black truffle is the edible fruiting body of an ascomycete, a fungi organism, mostly one of the families of the same name, called Tuberculata. Besides Tuberculata, several other genera of truffles include Geopora, Tubercula, Choeromyces, Geolycosa, Leucatinium, and several others. This fungus is often found in North and South America.

Tuberculata and Ascomycete Fungi are usually distinguished by the absence of mycelium (mycelium refers to the thin, shiny material that grows above the surface of a soil or plant), the presence of a large dark spot on the cap surface and by the fact that they grow slowly rather than rapidly. They can range from being dark brown to green or red. These fungi tend to have a bitter taste. The majority of them belong to the Cladosporium species.

The black truffle, as it is known by the scientific name, contains several varieties of these fungi which are not contained in any ordinary truffle. The black truffle can contain up to thirty-five different species, whereas a truffle containing only five species will have no black truffles whatsoever.

Black truffles can be eaten raw, but when prepared for cooking, they are often added to salads, pizzas and various other dishes. Because they are high in calories, some individuals also prefer to cook them in cream. The ingredients used for cooking black truffles vary from place to place, depending on individual preferences.

The best way to cook black truffles is to allow them to dry, rather than keeping them in water to keep them moist. This is because they dry out very quickly, and because if left wet, the ascomycetes release their aroma compounds into the air.

There are several techniques which can be used to dry the ascometes. These include air drying, sun drying and microwave drying. Although each method has its pros and cons, there is no one method that has been confirmed as the best by scientists.

When using the sun drying method, black truffles are placed under the sun for a period of time and then the temperature set on the truffle salt is increased gradually so that the fungi decay. After about three hours, the truffle salt can then be removed from the heat and the truffles are ready to use.

On the other hand, black truffles are dried using an air drying machine. These machines are available from a local drugstore, but for optimum results, you can buy a commercial air drier, which is specially designed to use with black truffles.

Air drying black truffles take around half an hour per truffle, while the sun drying method takes around fifteen minutes per truffle. After the truffles are fully dry, they are then placed back into their original packages and sealed. To prevent the truffles from losing their colour, they are then placed in a plastic bag.

Some people prefer to make their own black truffle salt, by mixing a teaspoon of dried ascomycetes with two tablespoons of white wine, a quarter cup of water and half a cup of sugar in a bottle. This mixture is then poured into a pot and kept at room temperature. The resulting salt can then be used to season pasta, such as pizza, sandwiches and other types of dishes.

You can also make the salt by placing a teaspoon of dried ascomycetes in a bowl and mixing it with two teaspoons of white wine and one tablespoon of salt. Once the mixture is at room temperature, it is ready to use.

Cooking black truffle salt is a little trickier than making ordinary salt. In order to prepare them properly, they need to be cooked at a low temperature and kept out of direct sunlight.

In order to preserve their colour, black truffles should not be heated above 160 degrees Fahrenheit. The moisture from the sun should not be allowed to affect them, since the ascomycetes release their flavour compounds into the air.

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