Reply To: Rachel & Vidoc FE520

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Alana McGee

I mean fresh truffles. We will still use the tin. Transitioning to truffles with no tin happens later when everything else is solid. If done too soon, it can get very expensive between lost, eaten and damaged truffles 😉

Ideally you would buy fresh, train on them fresh for a few sessions, freeze them before the go bad and then buy another round of fresh. Buying every two weeks would be great if you can buy small quantities at a good price and just keep the rotation going. That way you get training on fresh, continue with frozen during the time between buying fresh and will also have variety in your source.