Maybe this is obvious, however I’ve seen eating places having truffles sitting around on show in a heat dining room, or next to a really heat move, and then being stunned after they don’t last lengthy. Set your machine appropriately, or manually cease the air being sucked when almost all of it is removed. Thirdly you have to open the vac packs each two days, allow the truffles to air for a second and change their paper towels, then repack them. Truffles give off gases that may change their surroundings, so it’s vital to open the container on daily basis and permit contemporary air into it - even if you’re not using the truffles. I might suggest utilizing any truffles which have shown traces of white mould on them first, as it’s usually an indicator of a shorter shelf life.
Welcome!
