THE BUTTERFLY WEED KITCHEN

18. A CHUCK REDUCTION

This is chicken stock from (essay 9) –  about 6 cups. I like doing reductions in old cast iron pots.

In case you were wondering, I am not crazy about beef liquids (stocks, reductions etc.). For me, they always seem to be a little overpowering which is why I typically use chicken based stocks.

Too simple. Get it in the pot and put heat to it – thoughtfully. If you observe this stock pouring into the pot you can see how gelatinous it is. This is the real deal.

Don’t let it boil. It just wants to be of a temperature where it’s hot enough to gradually evaporate. Scum and crud will float around. This needs to be skimmed or ladled off periodically.

I use this chop stick with a paper clip to measure the depth of the liquid and keep track of how fast and how much is evaporating.

Like this.

I did this when the chuck came out of the SOUS VIDE (essay 17). I cut the tip and let the wonderful juices from its 24 hour bath at 136º drain out. Now we’re going to reduce this one too – we’ll add them together when both have completed their evaporation cycle.

This is pure magic.

We’re done here with the chicken stock. Now its’s time for the chuck juice.

Once some of the scum comes to the surface and is screened away, I can add a few things to the reduction.  We can start with a hunk of red onion (any color will do) or shallot.

I would have used goat butter but this Euro high fat butter was closer at hand.

A little thyme. Remember – no salt! The chuck itself had a little salt on it and I just hope I was not too heavy handed with it. Should be okay.

This is what’s left of the 6 cups of chicken stock. Looks like the La Brea Tar Pits. Really gooey and rich.

Scrape every lick off of the cast iron into the fine mesh strainer.

The beef stock was not reduced as much as the chicken although you can see that it’s pretty thick.

Pushing it through the strainer to get every last bit.

I prepared a baking pan with a parchment paper liner.  I’m going to pour this in and freeze it. Then I’ll cut it up into eight (8) equal portions for packaging along with the eight portions of chuck (essay 17).

I let it roll around a little to even out and then stick it in the freezer.

Doesn’t take very long to freeze up.

As you recall, I divided up the chuck (essay 17) into eight portions. I have sliced up this reduction into eighths and am wrapping each individually.

Like this.

Now I am laying a reduction package onto the top of each individually wrapped chuck serving (which have already begun to freeze). When I open to use, I’ve got the meat and the sauce all ready to go. A million dollar meal in about 10 minutes. Come on over!

Here I am placing a reduction package over the top of a chuck piece and wrapping them together.

Into the freezer it goes.

This is a single portion of reduction being spooned on this wonderful chuck from essay 17.

MORE BUTTERFLY WEED ESSAYS

15. crispy eggs and beans

16. faux polenta

17. a very special chuck

18. a chuck reduction

19. goat cheese & arugula

20. everyday romaine & radicchio

21. nuts!

22. some dry pantry essentials

Thanks for visiting with me.

Paul V’Soske

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