Giada De Laurentiis Is Sick of People Using ‘Too Much’ of This 1 ‘Overpowering’ Food
Giada De Laurentiis is over truffles. Not the chocolate ones but the edible fungi.
The celebrity chef, known for her Food Network programs such as Everyday Italian — the cooking show marked her TV debut when it launched in 2003 — confessed in 2017 she’s tired of the food trend of “truffles in everything.” These days fans see De Laurentiis regularly on Giada in Italy and Giada Entertains but what they won’t see is the 49-year-old chef making a dish that’s all about truffles.
Giada De Laurentiis says truffles ‘should be used delicately’
When asked by The Feast to name a food trend she’s sick of, De Laurentiis called out truffles but more specifically how people are going overboard with them when, in her opinion, they should be used sparingly.
“Truffles in everything: truffle oil, truffle butter. Truffles are something that should only be used when in-season,” she said. “They are a specific flavor, and they should be used delicately.”
For her, they shouldn’t be featured in every recipe simply because.
“I don’t think they should be added to everything under the sun,” De Laurentiis added. “ It doesn’t make you more of a gourmet cook to use truffle in everything. It’s very overpowering. Use in moderation! It’s been overused a little too much.”
Take it from De Laurentiis. For those who have been guilty of being too heavy-handed with truffles no matter what form they take, try letting up a little — or a lot — on the edible fungi.
Gordon Ramsey says truffle oil is ‘pungent’ and ‘ridiculous’
And if the opinion of one celebrity chef isn’t enough, maybe hearing similar advice from other celebrity chefs will convince truffle-lovers to be more choosy about how and when they use the unique food.
On a Season 2 episode of Master Chef, Gordon Ramsay tasted a contestant’s dish that included truffle oil. It proved to be the wrong move because the contestant got called out for using the ingredient.
Ramsay called truffle oil “one of the most pungent, ridiculous ingredients ever known to [a] chef.”
Restauranteur Joe Bastianich, who also appeared in the episode, revealed he felt the same.
“A sure sign of someone who doesn’t know what they’re doing,” he said to the contestant about using truffle oil in their dish. “Do you know that truffle oils are made by perfumists that have no white truffles in them?”
“Generally if you go to a restaurant and you see white truffle oil on the menu, it’s a good reason to run away,” he added.
Truffles are expensive
Another reason to ease up on truffles? They’re pricey. Like, really pricey. Sometimes they can sell for thousands of dollars per pound, according to USA Today. Why are they so expensive? “Because they’re hard to find, frustrating to grow, and impossible to store for any length of time.”
So, if the word of multiple celebrity chefs (and a restauranteur) isn’t enough, refrain from overusing truffles for your wallet’s sake.