A truffle is the fruiting body of the underground Ascomycete fungus, especially one of the many species of the genus Tuber . Truffles are ectomycorrhizal fungi and are therefore usually found in close connection with tree roots. The dissolution of spores is done through the fungivores, the animals that feed on the fungus.
Some truffle species are very valuable as food. French Gourmet Jean Anthelme Brillat-Savarin is called truffle "diamond kitchen". Edible truffles are highly appreciated in French, Croatian, Georgian, Bulgarian, Greek, Italian, Middle Eastern and Spanish cuisines, as well as in international haute dishes .
Video Truffle
Histori
Antiquity
The first mention of truffles appears in neo-Sumerian inscriptions about their Amorite enemy's eating habits (The Third Dynasty Ur, 20th century BC) and later in Theophrastus's writing in the 4th century BC. In classical times, their origins are a mystery that challenges many people; Plutarch and others regard it as a result of lightning, warmth, and water in the ground, while Juvenal considers thunder and rain to be instrumental in its origin. Cicero considers them children of the earth, while Dioscorides thinks they are the root of the weeds.
Rome and Thracia in the Classical period produce three types of truffles: Tuber melanosporum , which Tuber magnificanus and Tuber magnatum Medieval
Truffles were rarely used during the Middle Ages. The truffle hunt was mentioned by Bartolomeo Platina, the papal historian, in 1481, when he noted that the mother pig of Notza is not the same in truffle hunting, but they must be muzzled to prevent them from eating gifts.
Renaissance and modern times
During the Renaissance, truffles again became popular in Europe and were honored in the palace of King Francis I of France. However, it was not until the seventeenth century that Western (and especially French) cuisine left the "heavy" oriental spices, and rediscovered the natural flavors of food. Truffles were very popular in the Paris market in the 1780s. They are seasonally imported from truffles, where farmers have long enjoyed their secrets. Brillat-Savarin (1825) notes that they are so expensive that they just show up at the table of the great nobles and look after the women. The tremendous delicacy is the truffled turkey.
Maps Truffle
Cultivation
Long-avoided engineering truffles of domestication, such as Jean-Anthelme Brillat-Savarin (1825) note:
The most learned man has tried to assure his secret, and thinks they have found the seed. Their promise, however, is futile, and there is no cropping followed by the harvest. This may be all right, because as one of the great truffle values ​​is their reluctance, they may be less appreciated if the price is cheaper.
However, truffles can be cultivated. In early 1808, there was a successful attempt to cultivate truffles, known in French as trufficulture . People have long observed that truffles grow between the roots of certain trees, and in 1808, Joseph Talon, of the Apt (dÃÆ' Â © partement of Vaucluse) in southern France, had the idea of ​​grafting some seeds which he collects at the foot of the oak trees known as the host of truffles in his root system.
To discover how to cultivate truffles, some sources now prioritize Pierre II MaulÃÆ'Â on (1744-1831) from Loudun (in western France), who began treating truffles around the year 1790. MaulÃÆ'Â © when viewing the "clear symbiosis" between oak trees , rocky ground and truffles, and attempt to reproduce such environments by taking the seeds of trees from trees known to have produced truffles, and sprinkled them on chalky soil. The experiment was successful, with truffles found on the ground around the newly grown oak a few years later. In 1847, Auguste Rousseau of Carpentras (in Vaucluse) planted 7 hectares (17 acres) of oaks (again from the seeds of a tree found on the ground around the oak trees producing truffles), and he then obtained a large harvest truffles. He received a prize at the 1855 World Expo in Paris.
These successful efforts are greeted with enthusiasm in southern France, which has sweet limestone soils and dry and hot weather that truffles need to grow. At the end of the 19th century, the phylloxera epidemic destroyed many vineyards in southern France. Another epidemic killed most silkworms there, too, making the mulberry field useless. Thus, a large amount of land is freed for truffle cultivation. Thousands of truffle-producing trees are planted, and production peaks hundreds of tons by the end of the 19th century. In 1890, there were 75,000 hectares (190,000 acres) of truffle-producing trees.
But in the twentieth century, with the growth of French industrialization and the rural exodus, much of this truffle field (truffle Champs or truffiÃÆ'¨res ) back to the desert. The First World War also gave a serious blow to the French countryside, killing 20% ​​or more of the male labor force. As a result, the new technique obtained from trufficulture is missing. Also, between two world wars, truffles grown in the nineteenth century ceased to be productive. (The average life cycle of a truffle tree is 30 years.) As a result, after 1945, truffle production falls, and prices increase dramatically. In 1900, truffles were used by most people, and on many occasions. Today, they are rare food provided to the rich, or used on special occasions.
In the last 30 years, new efforts for mass production of truffles have begun. Eighty percent of the truffles produced in France come from specially planted truffles. Nevertheless, production has not recovered to its 1900 peak. Local farmers sometimes oppose the return of mass production, which may lower truffle prices (although it is generally stated that demand is 10 times higher than supply). Instead, there is a huge investment in plantations cultivated in many parts of the world. Thanks to controlled irrigation, regular and tough production is possible. Now there are growing areas in the UK, USA, Spain, Italy, Sweden, New Zealand, Australia, Chile and South Africa.
The critical phase of cultivation is the quality control of mycorrhizal plants. It takes between 7 and 10 years for truffles to develop their mycorrhizal tissue, and only after that the host plant begins to produce. Both complete soil analyzes to avoid contamination by other dominant fungi and very strict control of mycorrhizal formation are necessary to ensure successful plantation. Total investment per hectare for irrigated plantations and reefs (against wild pigs) can cost up to EUR10,000. Considering the level of initial investment and late maturity, farmers who have not maintained both soil conditions and seed conditions are at a high risk of failure.
In New Zealand and Australia
The first black truffle ( Tuban melanosporum ) to be produced in the southern hemisphere was harvested in Gisborne, New Zealand, in 1993.
In 1999, Australia's first truffle was harvested in Tasmania, a result of eight years of work. The trees are inoculated with truffle mushrooms in the hope of creating a local truffle industry. Their success and the value of truffles produced have encouraged small industries to flourish. A Western Australian company, The Truffle and Wine Company, experienced its first harvest in 2004, and in 2005 they managed to find a 1 kg (2.2-lb) truffle. In 2008, an estimated 600 kilograms (1,300 pounds) of truffles were removed from the rich soil Manjimup. Each year, the company has expanded its production, moving to cooler areas in Victoria and New South Wales.
In June 2010, Tasmanian farmers harvested Australia's largest truffle from their property in Myrtle Bank, near Launceston. It weighs in at 1,084 kilograms (2 Â £ 6.2 oz) and is worth about A $ 1,500 per kg.
New Zealand's first burgundy truffle was discovered in July 2012 on the Waipara truffle farm. It weighs 330 g and is found by the beagle of the farm owner.
Etymology
The origin of the truffle seems to be the Latin term t? Ber , meaning "swelling" or "bump", which becomes tufer - and brings up various European terms: [Greek (???????) (? ?????)]]. Croatian Serbo-Croatian ?????? , Danish trÃÆ'¸ffel , Dutch truffel , English truffle , French truffe , German TrÃÆ'¼ffel , Italian tartufo , Polish trufla , Romanian trump? , Spanish trufa and Swedish tryffel .
The German word Kartoffel ("potato") comes from the Italian term for truffles due to superficial similarity. In Portuguese, the words trufa and tÃÆ'ºbera is a synonym, the latter closer to the Latin term.
Biology
Miselia truffle forms a symbiotic, mycorrhizal relationship with the roots of several tree species including beech, birch, hazel, hornbeam, oak, pine, and poplar. They prefer an argillaceous or calcareous soil well-drained and neutral or alkaline. Fruit truffles throughout the year, depending on the species, and can be found buried between leaf litter and soil.
Phylogeny
Truffle phylogeny and biogeography were investigated in 2008 using an internal transcription sponge (ITS) core DNA with five main clades (Aestivum, Excavatum, Rufum, Melanosporum and Puberulum); this was later upgraded and expanded in 2010 into nine major clades using a large subunit (LSU) of mitochondrial DNA. The Magnatum and Macrosporum clades are distinguished as distinct from the Aestivum clade. The Gibbosum clade is completed as distinct from all other clades, and the Spinoreticulatum clade is separated from the Rufum clade.
Species
Black truffle
Black truffles or black sidewalks PAC © pavement ( Tuban melanosporum ), the second most commercially valuable species, is named according to the rigord region PÃ © b in in France and grows with oaks and hazelnuts. Black truffles are harvested in the late fall and winter. The genome sequence of black truffles was published in March 2010.
Summer truffle or burgundy
Black summer truffles ( Tuber aestivum ) are found throughout Europe and appreciated for their culinary value. Burgundy truffle (designated uncinatum tuber, but the same species) is harvested in autumn until December and has aromatic meat with darker color.
White truffle
White truffles or Trifola d'Alba Madonna ("Truffle of the White Madonna" in Italian) ( Tuber magnatum ) are found mainly in the Langhe and Montferrat regions of the Piedmont region in Northern Italy and, most famously, in the countryside around the cities of Alba and Asti. Acqualagna, in the northern part of the Marche near Urbino, is another center for the production and commercialization of white truffles, and its annual festival is one of the most important in Italy.
White truffles can also be found in Molise, Abruzzo and in the hills around San Miniato, in Tuscany. It is also found on the Istria peninsula, in Croatia in the Motovun forest along the Mirna river, and in Slovenia along the river Dragonja and Rizana, as well as in the Drome area of ​​France.
Growing symbiotic with oaks, hazel, poplar and beech and fruiting in the fall, they can reach 12 cm (5 inches) and 500 g, though usually much smaller. The meat is pale or brown cream with white marbling. Italian white truffles are highly valued and are the most valuable in the market: The white truffle market in Alba is busiest in October and November when Fiera del Tartufo (truffle fair) takes place. In 2001, the truffle magnetium tube sold between $ 1000- $ 2200 per pound ($ 2000- $ 4500 per kg); as of December 2009 they are sold for $ 14,203.50 per kilogram.
In 1999, one of the largest truffles in the world was found near Buje, Croatia. Truffle weighs 1.31 kilograms (2 Â £ 14 oz) and has entered the Guinness Book of Records .
The record price paid for a white truffle was set in December 2007, when Macau casino owner Stanley Ho paid $ 330,000 (£ 165,000) for a specimen weighing 1.5 kilograms (3.3 pounds). One of the largest truffles found in decades, found near Pisa, Italy, and sold at simultaneous auctions in Macau, Hong Kong and Florence. The record was then matched on 27 November 2010, when Ho again paid $ 330,000 for a pair of white truffles, including one that weighed almost a kilogram.
In December 2014, white truffles weighing 4.16 pounds or 1.89 kilos were excavated in the Umbrian region of Italy. It was auctioned at Sotheby in New York. While some expect it to sell for $ 1 million, it sells for $ 61,000 to Taiwanese buyers.
Various white truffles ( Tuber magnatum pico ) are found in other parts of northern and central Italy, but not as beautiful as those of Piedmont.
Truffle whiteness
The "whitish truffle" ( Tuber borchii ) is a similar species found in Tuscany, Abruzzo, Romagna, Umbria, Marche, and Molise. It's not as aromatic as that of the Piedmont, though those of CittÃÆ' di Castello come pretty close.
Other species
The less common truffles are "garlic truffles" ( Tuber macrosporum ).
In the US Pacific Northwest, some truffle species are harvested on a recreational and commercial basis, especially, Leucangium carthusianum , "Truffle Oregon Black", Tuber gibbosum , "white Oregon spring," and Tuber oregonense , "Oregon winter white truffles". Kalapooya Brunea , "Oregon Brown Truffle", has also been commercially harvested and is a culinary record.
The pecan truffle ( Tuber lyonii ) syn. texense is found in the southern United States, usually associated with pecan trees. The chef who has experimented with them agrees "they are very good and have potential as a food commodity". Even though pecan farmers usually find it along with pecan and throw it away, considering them as a bully, they sell for about $ 160 per pound and have been used in some gourmet restaurants.
Species like truffle
The term "truffle" has been applied to several other genera of similar underground fungi. Genera Terfezia and Tirmania from the Terfeziaceae family are known as "desert truffles" from Africa and the Middle East. "Truffle Hart" is the name for Elaphomycetaceae . Pisolithus tinctorius , which has been historically eaten in some parts of Germany, is sometimes called "Truffle Bohemian".
Extraction
Both the search for natural truffles of pigs, as well as their usual intention to eat truffles, are due to compounds in truffles similar to androstenol, the pig salivary sex pheromone, sown by the mother.
In Italy, the use of pigs for truffle hunting has been banned since 1985 due to animal-induced damage to truffle mycelia during excavations that dropped the area's production levels for several years.
Volatile Constituents
The volatile constituents responsible for the truffle's natural scent are released by mycelia, the fruit body or from truffle-related microbes. The chemical ecology of volatile truffles is complex, interacting with plants, insects and mammals, which contribute to the spores spreading. Depending on the truffle species, life cycle or location, this is most obvious:
- Volatile sulfur, which occurs in all truffle species, such as dimethyl mono- (DMS), di- (DMDS) and tri- (DMTS) sulphides, and 2-methyl-4,5-dihydrothiophene, characteristic of white truffle T. borchii and methylthio (methylthio) methane occur in all species but most characteristic of white truffle T. magnatum . Some highly aromatic white truffles especially sting, even irritate the eyes when cut or sliced.
- Metabolites from non-sulfur amino acid constituents (simple and branched chain hydrocarbons) such as ethylene (produced by white mycelia truffles affecting the root architecture of the host tree), as well as 2-methylbutanal, 2-methylpropanal and 2-phenylethanol (Also common in bread yeast).
- Derived fatty acids (C8-alcohols and aldehydes with distinctive mushroom odor, such as 1-octin-3-ol and 2-octal). The first comes from linoleic acid, and is produced by mature white truffles T. borchii .
A number of species and truffle varieties are differentiated based on their relative content or absence of sulfide, ether or alcohol, respectively. The hoarseness of the truffles is similar to the pheromone androstenol pheromones that occur in humans. In 2010, the volatile profile of the seven species of black and six white truffles was studied.
Culinary use
Because of its high price and the stinging aroma, truffles are used sparingly. Inventories can be found commercially as pure fresh or preserved products, usually in light brine.
White truffles are generally served raw and shaved over a steaming butter paste, salad, or fried egg. White or black truffle sheets of paper can be put into the meat, under the skin of a roasted chicken, in the foie gras, at the
pà © Â| tà © s , or in the field. Some special cheeses contain truffles as well.
The taste of the black truffle is much less sharp and more subtle than the white truffle. Their strong flavors are often described as sweet sweet. Black truffles are also used to produce truffle salts and truffle honey.
While in the past the chefs usually peeled truffles, in modern times, most restaurants brush the truffles carefully and shave them or carve them with their skin so they can take advantage of this precious material. Some restaurants in Switzerland are still crossing out the round truffle discs and using leather for sauce.
Truffle oil
Truffle oil is used as a cheaper and convenient substitute for truffles, to provide flavor, or to enhance the taste and smell of truffles in cooking. Most "truffle oils", however, do not contain truffles. Most are olive oil that has been artificially flavored using synthetic agents such as 2,4-dithiapentane.
Truffle vodka
Most of the truffle oils on the market are made with synthetic ingredients, like many other truffle products. However, alcohol can be used to carry truffle flavor without the need for a synthetic flavoring. The first vodka truffle, Black Moth Vodka, is a natural vodka impregnated with trordles rigord PÃ © Â © black ( Tuber melanosporum ). Although mainly used as a spirit in itself and mixed in various cocktails, truffle vodka is also used by various chefs to flavor dishes by evaporating alcohol through cooking while maintaining the aroma of truffles.
See also
- List of Tuber species
- Special food
References
Bibliography
- Morcillo, M. & amp; Sanchez, M. & amp; Vilanova, X (2015). Truffle Farming Today, Comprehensive World Guide . ISBN: 978-84-617-1307-3. CS1 maint: Using the author parameters (link)
- Trappe, Matt; Evans, Frank; Trappe, James M. (2007). Field Guide for North American Truffles: Hunting, Identifying, and Enjoying World's Most Expensive Mushrooms . Natural History Series. Ten Press Speed. ISBN: 9781580088626. Nowak, Zachary (2015). Truffle: Global History . Edible series. Reaktion. ISBN: 978-1780234366.
External links
- Website of the North American Truffling Society
- Website of the Australian Truffle Planter
Source of the article : Wikipedia
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