4 Ways We Used A $160 Truffle

We tried cooking with a truffle for the first time!

Recipe Adam made:
Distribution Notes: please add to the description of the video:

Recipe Adam made:

0:00 Intro
0:45 Shaving the truffle
1:12 Tasting the truffle
1:41 Scrambled eggs
2:58 Chawanmushi
5:39 Chicken and dumplings
8:36 Pasta alla gricia
11:47 Final thoughts

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[waywardmind]

Adam spoke more in this episode than he has in every episode of Worth It combined. . . . and multiplied by five.

[novachronus]

Seeing Adam in the thumbnail of a “tell us what you made” episode got me more excited than ever

[anbhind]

I have to say this, their colour grading is top notch, it's so soothing and cinematic

[goSTYL]

What a nice surprise, seeing adam in a "tell us what you made"

[Melty]

This is the most I feel like I have ever heard Adam talk and I'm extremely happy!

[johnnytsunami]

Honestly, if you just splurge on a single truffle and then break off chunks to infuse in oil to make truffle oil to finish dishes with, you can stretch that expensive truffle far while maintaining good flavor every time. Then you can always add a punch of earthy umami to dishes on the fly.

[ndisfoshiz]

Andrew: “…me and my wife”
Me: YAY ANDREW!

[lukamerlet]

Hi Adam Andrew Rie, please read this, it's about truffle magic!
Andrew, when you say that the flavour is transfered by grease you are right, BUT it's not the only thing, EGG itself is insanely powerful.
Scrambled eggs made like this are a waste, because you DONT actually NEED to put truffle in it to make it work ! it allows you to make more of it.

One of the best way to use a perigord truffle (black truffle or MElanosporum) to make scrambled eggs is the following : by that I mean that you can cook with a truffle WITHOUT USING IT
French chef Paul Bocuse used the truffles that way,

Have a dozen eggs and put the truffle with them for a few days days in a tupperware, perfectly hermetic
The perfume of the truffle will go into the eggs through the shells (I know this sounds crazy)

Once the truffle spent that much time with the eggs, you DONT NEED TO ADD TRUFFLE BITS, you make your scrambled eggs with salt pepper and cream and that's it !
The taste with this method will be deeper and stronger, infused and more generous.

I've done it couple of times with perigord truffles (it's where I am from, south west of France) and it's really worth trying.

the cool thing is that now you can use the truffle for something else, because it is totally untouched. if you add bits it will look luxurious but will ad nothing else than fancy looks.

Another thing with the truffle ant it's relation to heat, low to mid temperature is better, if you heat it too much you will kill a lot of taste.
works with grease and oil, helps gently fix the taste and expand it : making your own truffle oil will go further than using slices because it will enhance the flavor of it

Thank you for reading and for your great videos and spirit.
cheers!

[stephaniemcdonald]

I just can't believe that was Andrew's first time having chicken and dumplings. I remember the first time I had it as a child. It's just one of those food memories that stuck with me. It is so good and such a comforting food.

[Demasx]

The most words I've ever heard Adam speak continuously and he's well spoken! :)

[feliciav.ramnanandavidson]

Seeing Adam in the thumbnail made me excited, never expected he would’ve been this involved in participating! Would love to see him more!

[mollyscozykitchen]

Andrew and Rie are a great duo! They both really love food, and they're very respectful and sweet and ask intelligent questions. I can't wait to see more in-person content as the world opens up again!

[basically_ramen]

Ok, I don’t watch Tasty, so this is news to me. “What the heck?! Andrew is married and he just nonchalantly drops the fact he went to Rome with his wife 🤭?!” I’m happy for you sir and it makes sense now. Anyway, hearing Adam talk was also huge for some of us I’m sure. You all always, do the best to do what you all are showcasing justice. This was super cool, thank you @A.T.E.

[tshphrd_]

Adam is so good at his job, some of the shots are just perfect like the camera will change angle and you don't even notice. Everything just flows so well

[sr_echo]

I *love* the dinner club feel in this video! It always has been in this series, but having everything and everyone together is lovely

[mygirlg]

@1:38 the shot of the truffle - wow - that texture is unlike anything i've ever seen - fascinating - great vid! love this series

[mitchellbrusseau]

Wow Adam cooking haven't seen that in years since he did some of the earlier tasty videos

[juliane]

So, about the flavour intensity being slightly underwhelming - I find that when I spend the whole day cooking something very powerful, whether it be curry, truffle or a sauce with herbs, when I eat it at the end of the day, my senses are kind of overloaded and almost "numbed" by the taste and smell. On the contrary, other people who eat the same dishes and weren't in the kitchen with me are not affected by that, and taste 100% of the flavours. So maybe that happened here? (But I completely agree, sourcing is so important for truffles!)

[monty]

This channel has to be one of my favourite ones on YouTube. The production quality is through the roof and you people seem to have very good friendly relationship.

[Wanderingacrossoceans]

It’s nice to see and hear Adam have more of a voice and spotlight. Definitely want to make all of those recipes