Chefs out there- I'm looking for some advice:
We have a number of small bottles of white truffle oil left at the store. While I love the stuff, I'd like to keep it as long possible (kinda my secret stash for special recipes ). I know it can be very perishable, (I keep my opened bottle in the refrig). So what's my best way to keep it: unopened at room temperature, or can /should I freeze them? Refrigerate them unopened?
Also, I was eyeing the recipe for Roasted Yellow Pepper with Goat Cheese crouton soup that Anthony (Lamas) so generously allowed to be printed by the unnamed paper. It sounds incredible and I was thinking of making a large batch (once I can find yellow peppers at a good price). I would think it would freeze well, don't you? And if it would freeze well, would you freeze it with the truffle oil in it, or add the truffle oil after re-warming?
Thanks,
Deb