Truffle Storage Tips
People have different storage preferences for truffles, but most of them have the following things in common. Keeping them cool, relatively dry by absorbing excess moisture, and checking them daily.
The tips provided here are what we currently believe to be the best way to store truffles, however remember it is generally accepted that truffles are best used within 10 days of harvest. Although they "may" last up to 3 weeks, with poor care it can be only a few days.
A ripe truffle is generating a lot of volatile aromas that we want to keep inside the truffle until we use it. An airtight container is preferred, although you will likely discover they aren't as well sealed as you thought when the smell permeates the surroundings anyhow.
- Containers: We prefer to use a plastic, airtight container, with a firmly clipped lid. Some people use a glass jar with a clip lid and seal, these are also good and leak less aroma. The reason we prefer plastic is it is less heat conductive than glass, so less condensation forms on the walls, drying out the truffle less.
- Place your truffle in the container with a fresh piece of non-perfumed kitchen towel or facial tissue. This is to absorb a little of the moisture escaping the truffle, and should be checked/changed daily. If it's noticeably damp to the touch, wipe the container drier with it and replace with a dry one.
- Burying in rice is often done, but we don't recommend it, it simply dries out the truffle faster.
- Place the container in a cool location, I use the vegetable crisper portion of the fridge, rather than the main shelves, the further insulation from the rest of the fridge definitely helps. -This observation has proven popular and is now also recommended by a number of truffle sellers.
Daily inspection is important. A ripe, refrigerated truffle is still respiring, and requires the small amount of fresh air provided by opening the container (twice) daily.
If your truffle gets too moist in the container a fine white "fur" will often develop on the outer skin. This most often happens when the truffle is not inspected daily, releasing moisture and admitting fresh air.
If this happens to your truffle and it's slight, you can try gently washing it, (a fine brush helps) pat dry with paper, and allow to air dry for a while. Alternatively, you could trim/peel off the affected surface and discard (or use in truffle vinaigrette). Too moist & too long will likely result in a slimey truffle, you could see if the inside is still usable.
A solution to white furred truffles used in France is to then brush the truffle with cognac (or vodka) This sterilises the truffle surface to a certain extent, but it will also alter the aroma's generated. Flavours should remain when cooked appropriately.