What was wrong with using White Truffle Oil?
On the show "Chopped", a contestant was running out of time to finish his entrée (using the mystery ingredients: gingersnaps, sweet potatoes, farina and turbot), and his dish did not have a sauce, so without any time to make one, the chef got a bottle of white truffle oil and dribbled a little amount on the plate.
The judges were horrified and screamed out "Noooo!" when he did this.
He got chopped.
What was so wrong with what he did with the white truffle oil?
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A similar thing happened during the audition phase of season 2 of Master Chef. The contestant gave a little drop of the White Truffle oil on her dish and the judges flipped. Their explanation was that it contains no real truffle (as cptloop states) and further that the flavor is so over-powering, it masks all other flavors in the dish.
It most likely contained artificial truffle flavoring (a synthetic agent such as 2,4-dithiapentane), and the judges were purists. Little to no real truffle flavor is used in truffle oils.
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