Essence

       

The essence of an ingredient is the basic flavor concentrated.  It adds stronger flavor to the dish and is usually used with the main ingredient or sauce.  It is an easy way to bring out better flavor.  There are two parts to the process extraction and reduction.

 

            Extraction involves removing some of the natural water in an ingredient, like berries or mushrooms.  If it is a sweet ingredient, like strawberries, sugar can be used to extract the water.  If the ingredient is savory, like mushrooms, salt can be used.  Sometime salt is used to extract the bitterness in an ingredient along with excess water as with cucumbers or eggplant. 

            The process involves chopping or cutting the ingredient, placing it is a sieve over a bowl to catch the liquid.  Sprinkle the ingredient with sugar or salt, lightly and gentle toss to coat and allow at least 30 minutes for the liquid to drain.

            Don’t discard the chopped ingredient.  If the recipe does not call for the extracted ingredient, it usually can be used for something.  Fruit can be added to yogurt and vegetables can be added to soups.

 

Reduction involves removing some of the water from the extracted juices.  This concentrates the flavor and intensifies the flavor of the whole dish.  It can have a surprisingly pleasant result.   

The excess water is removed by gently simmering the liquid.  This will thicken the remaining liquid.  It is important to use low heat to slowly simmer the liquid.  Secondly, watch the reduction carefully, stirring to release the steam and prevent scorching. The water is removed in the steam.  

 

Simple sauces can be made using these methods.  I use this method to make turkey gravy at Thanksgiving.  I simmer the drippings from the turkey to reduce the amount and remove some of the water from the drippings.  Then I proceed with making the gravy.

Simple and light sauces can be made from reducing cooking juices, wine or fruit juices.  Sometimes these reduction sauces do not need thickening with flour or roux.  Flavor can be added with butter, herbs and seasonings, vegetables, wine and liquor.

 

This Week’s Challenge – Reduction Sauce

            Reduction is to reduce the amount of liquid by removing some of the water content.  This is accomplished by gently simmering and stirring the liquid to release the steam.  It is important to watch it closely so that the liquid does not scorch.  By removing the water the essence is reserved.  This week’s challenge is to choose a liquid to make into a reduction sauce.  It can be sweet sauce for dessert or a savory sauce for meat or vegetables.  Choose a liquid that will go with a planned meal.  The liquid can be fruit juice, broth, wine, or a combination.  You can invent your own sauce, or if you feel more comfortable with a recipe, find a recipe for reduction sauce using your liquid.

 

Tip for this Week – Macerating berries

 

            Macerating is allowing a food, like berries, to soften in liquid.  Usually this is accomplished by releasing the liquid in the food by adding sugar or salt to the chopped food.  In the following recipe, strawberries are macerated, drained and the liquid reduced.

Clean, hull and chop the berries
and place in a colander or strainer
over a bowl to catch the juice.

Add 2 tablespoons sugar and
toss to coat.  Allow to set and
drain for 30 minutes.

Mash a little and the juice drain
another few minutes.

Macerated berries



Strain the juice and gently simmer
to reduce the liquid by half

Save the drained juice to make
a reduction of the juice for
essence of strawberry.

 

 

This Week in Punkin’s Kitchen

 

            Strawberry Mousse

 

 

1 pt.     Strawberries

2 T       Sugar

 

¼ C     Water

1 t        Gelatin, unflavored

1 C      Heavy whipping cream, whipped

            Sugar (optional)

The ingredients

 

1.    Wash and hull the strawberries, reserving two perfect strawberries for garnish.

2.    Slice most of the strawberries and place in a sieve or colander and place over a bowl to catch the liquid. Sprinkle with the first sugar and toss gently to coat.

 



Add caption



Macerated berries

 

 



 

 

 

 

 

3.    Allow to set for 30 minutes so that the strawberries can macerate.

4.    Place the water in a medium bowl and sprinkle the gelatin over the water.  Allow the gelatin to soften for five minutes.



I like to use less water

 

5.    Place the strawberry liquid in a small sauce pan.  And place the over medium heat.  Reduce to half. 

Simmer to reduce by half



Stir the liquid to release steam.  It will
not take long to reduce.

Add hot reduce juice to the softened
gelatin mixture.  Stir to dissolve the gelatin.












 

6.    Add the warm strawberry reduction to the gelatin and stir to dissolve the gelatin.  Allow to cool.

7.    Puree the macerated strawberries.

Puree the berries.

Whip the cream.  A table spoon of
sugar may be added if desired.

 

8.    Whip the cream, additional sugar can be added if desired.

9.    Add the strawberry puree to the whipped cream and gently fold to blend.





Fold in the puree.

Add the strawberry puree.





 

10. Fold in the gelatin mixture.

Add the gelatin mixture and continue
 to gently fold into the mousse.

 

11. Pour in to serving dishes or a mold and chill for three hours before serving.

12. Garnish with a dollop of whipped cream and a strawberry.

 

 

            Wine Reduction Sauce for Chicken

 

Chicken breast on the wine reduction
sauce served with steamed
broccoli with roasted bell peppers

4          Chicken breast, baked or sautéed.

            Drippings from the chicken           

½ C     Chicken broth or water      

¼ C     White wine

            Salt and pepper to taste

2 T       Unsalted butter

 

The ingredients

1.    Cook the chicken breasts the desired method with the desired seasonings in a pan that is safe on the stove.

I sautéed the breast is butter.



Pat dr the breast before sauteeing so
 that the breasts with brown



Sautee both sides

I finished the breast in the oven at 350
degrees for 12-16 minutes



I turned off the oven, removed the breasts from the pan
to an oven proof dish and placed the dish in the warm
oven while I made the sauce.

 

2.    When the breasts are done, remove them from the pan and keep them warm while the sauce is made.

3.    Place the pan on the stove and add the chicken broth and bring to a simmer.  Scrape the bottom of the pan to incorporate the drippings from the chicken into the sauce.

Pan with chicken drippings.

Add the broth and deglaze the pan
by whisking and blending

When the sauce is reduced by half add
the wine and other seasons.

Continue to reduce and stir to
release the steam.

 

4.    Add the wine and seasonings and continue to simmer the broth until reduced to the desire thickness.

5.    Finish the sauce with the butter and serve with the chicken breasts.  The sauce may be place under the chicken breast or over the breast.



I  finished the sauce with butter and a
little Pick-a-Peppa Sauce

 

Happy Cooking!