Impulse Buy of the Week: Truffle Salt

Impulse Buy: Truffle Salt
Store: Far West Fungi (In San Francisco’s Ferry Building)
Cost: $12.50

As I strolled through the Ferry Building I fet like a kid in a candy shop, pasting myself up against the windows of various shops and squealing with delight. I stopped suddenly at a little storefront selling various mushroom things. Because I happen to be a huge¬†truffle fan (no seriously, I was probably a truffle pig in my previous life), I veered into the store, ooh-ing and ahh-ing at all the truffle-tastic things. Because I’m also a umamimaniac (say that 5 times fast!), I love anything mushroom related, for that full bodied savory taste they impart. Since I already have plenty of truffle oil and some dried porcinis, I decided to go for the truffle salt, which is used as a finishing salt.

And now everything I eat gets an Emeril-sized “Bam!” of truffle salt after it’s been plated. This salt elevates every dish I make from yummy, to an umami party in my mouth! In case you don’t know, umami is the fifth taste (besides sweet, sour, bitter, and salty), it’s what makes food seem savory and meaty or full.

**How to get through a jar of Truffle Salt**

1.Umami-fy. Add a dash of the salt onto a finished omelet, to make the omelet even more buttery and delicious.

2. Elevate. Sprinkle on top of a tomatoes and mozzarella or on top of a grilled piece of meat or fish.

3. Substitute. Sub in the truffle salt in place of regular salt when you make a simple salad vinaigrette (1 tablespoon balsamic vinegar, 1 tablespoon olive oil, 1 pinch of truffle salt, 1 pinch of ground pepper, 1/2 teaspoon mustard). Or use truffle salt on top of your popcorn- seriously SOGOOD.

4. Get cuh-razy. Throw a pinch of truffle salt on top of some dark chocolate. Are you salivating at this point? No? Oh, um, me neither…

Kelsey Krasnigor is currently infatuated with the word umami and now wants to open a little food truck called “The Umami Mami” where she can get her daily fix of truffle.

Originally posted on Friday, August 17th, 2012

Leave a Reply