They say that time is real luxury. Working with truffles and caviar means living on borrowed time. From import to delivery, every drop is a race against the clock.
Truffles start losing their potency and perfume the moment they are unearthed from the ground by dogs (pigs are so 1985). Caviar begins to shift as soon as it leaves its icy bed.
These ingredients definitely don’t age gracefully; their magic is in their immediacy.
How to store truffles: wrap each truffle loosely in a paper towel and change it daily to keep moisture balanced. Place them in an airtight container in the coldest part of your refrigerator — never the freezer. If you want to get creative, store eggs, butter, or rice alongside them. They’ll absorb the aroma beautifully, turning simple ingredients into something extraordinary. Fresh truffles typically last five to seven days at peak quality.
How to store caviar: treat it like a living thing that loves the cold. Keep it sealed, untouched, and stored between 28–32°F. Place the tin on a bed of crushed ice or in the coldest zone of your fridge. Once opened, caviar should be enjoyed within a week unopened, or 2 days once opened — after that, the texture softens and the flavor fades.
Working with truffles and caviar is a constant reminder that luxury has an expiration date. It’s fleeting, demanding, and worth every bit of care. Handle them with respect, serve them cold, and always — always — smell them first.