Reply To: Frozen Truffles

Alana McGee

This is sort of related. I quartered and froze the fresh summer truffles as soon I received them at the beginning of Truffle class #1. here is what some of the pieces are starting to look like. Note that the white stuff is not mold, it is fuzz from the paper towel.

It may be hard to tell but the one on the lower right is a good example of a piece that’s been used a lot. It’s getting concave/shriveled and the tips are curling. Do I stop using those? I assume the concave/shrivel look is loss of moisture content.