Frozen Truffles

[Alana McGee]

I am still using frozen truffles for my hides. I plant the targets, have the dogs find them and the truffles go back into the freezer.

I am having a sheepdog workshop with my Border Collie coming up this weekend. I am familiar with the area as I drive there each week for lessons. I would like to bring the truffles with me so the boys (and Byuti) get a job during the seminar too. There are many fields there and no forrest setting.

Can I use my frozen truffle pieces after that day again? Or is it better to throw them away? Or use fresh ones and freeze them afterwards?

[Alana McGee]

Ah if you have access to fresh, I would use those! and then freeze them for training later after you’ve used a bit. If the truffles themselves don’t touch the soil they will stay in better shape (aka inside a tin or something)

Burgundy truffles hold up pretty well and are pretty hardy, but it will depend on the heat during the day when you are planting hides. The frozen pieces at the end of the day should still have that burgundy smell- nutty is ok. If they are too ‘mushroomy–(or gross!) i’d toss them.

Try when you are transporting them to have a mini cooler or freezer bag to keep them chilled with a cooling pack. It will keep them in better shape.

If it isn’t a hot day, you may be just fine.

If you have fresh though- they likely would be better idea. Do try to keep them in a cooler bag though so they stay happy, longer.

[Alana McGee]

Thank you Alana!

I just have to hit the local market for fresh (most likely Italian) truffles. Unfortunately I either work or then I am busy with trials or need a much deserved sleep in on Saturdays! But I will check for some more options to purchase fresh truffle.

As for the weather… sadly turned to colder temps now. But can certainly take a cooling bag with a cooling pack along.

[Alana McGee]

I would bring a cooling bag even if it is getting chillier. Will keep them happy!

[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.

truffle_old.jpg

[Alana McGee]

Ah the white stuff had me scared! It’s okay- as I have said Burgundies get that way- the white mold LOVES them.

The curved edges are loss of moisture, yes. The question is odor more than curved edges. That by itself wouldn’t actually bother me that much. Cut those edges off and then smell the truffle- doing that should release more of the those tasty smelling VOCs. Does it still smell like truffle? Does it smell like mushroom, does it smell sickly sweet?

That piece is certainly “tired” but if you do a bit a creative trimming it can still be very useful. but eventually it will have to be “retired” from service.

The marbling actually still looks pretty darn good on those! That is one way to tell how fast they are decaying. Burgundy truffles, are one of the hardier species out there so they can last a long while being abused and manhandled in a way you cannot do with other species. They retain their trace (still smell strong to me!) VOCs for a long while- but at some point you’ll need more, and the VOCs do change over time a bit- hence why it’s good to occasionally work with new ones!

Those look ok for a while yet- but odor is really going to be the determining factor. If they are starting to smell “off” then yes, time for new ones. For class 3 we would suggest you have some newer ones.

Try cutting into it and see if that “truffle smell” comes out a bit more.

[Alana McGee]

I DID buy some vodka and should probably dip all of them and dry them and switch to pieces of a cut-up white t-shirt. The paper towels fall apart fast and easily stick to the truffle pieces when we’re done working.

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