File under 'Happy Surprises', eh.
I was preparing scallops for dindin on Sunday night, hoping to recreate something I did in March when I was able to get my perfumey mitts on a black truffle. The truffle is long gone, but I did have a stack of crimini mushrooms, some good butter, and tinctured black truffle (in grain etoh) from 2006, bwahaha. *eagerly rubs hands together*
You can do a couple droppers of truffle tincture into melted butter, let it steam and stew, and have a very good truffle aroma and flavor left behind.
And here I thought I was limited to futzing with the tincture in earthy blends and accords...
1 comment:
Sounds delicious! I use some of my perfuming tinctures in cooking as well ~ Balinese long pepper, fig, vanilla (of course!). It's great fun.
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