Although blanching is a relatively simple technique to set-up and execute, it can be used in a variety of ways.  Eric and Jessie take some time to review its uses.  

Different types of meats require different types of cooking techniques. Jessie and Eric discuss what types of proteins are best-suited for braising, what typical steps are involved, and how to create a full-flavored braising liquid. 

Vinaigrettes are a familiar type of salad dressing.  In this episode, Jessie and Eric discuss the everyday ingredients we have in our kitchens that serve as the foundation of vinaigrettes, how to customize them + add complexity, and also ways to use vinaigrettes other than to dress salads.  

What does it take to make the perfect french fry? Eric and Jessie review french-frying technique and what the differences are between different types of potatoes.  Armed with this information, they set off in pursuit of the perfect burger side dish.  

Eric and Jessie recap their recent experience making apple cider donuts and highlight what they learned from the process such as how to pack as much apple flavor into their donuts and the ideal donut frying temperature. Topics discussed include the concept of reduction, frying 101, adjusting sugar in baking and much more. 

Eric and Jessie recap their recent visit to the NYC Coffee Festival.  During their visit, the two of them attended several presentations discussing how to make coffee a truly sustainable crop and satisfy the criteria of the sustainability triangle: social, economic, and environmental.  

Lots of egg yolks or none at all? Semolina flour or all-purpose flour? Jessie and Eric re-live their recent pasta-making experiences and discuss variables to keep in mind + how they impact the final product.

Eric and Jessie interview Nycole, who’s currently studying agriculture’s impact on the environment.  In part 2 of the interview, Nycole dives into the details of the organic certification, touches on the concept of food fads/trends, and reviews the concept of the sustainability tripod.  

Eric and Jessie discuss the carbon steel pan, a piece of kitchen equipment primarily seen in commercial kitchens.  They review how its ability to capture the best quality of both the cast iron skillet and teflon-coated, non-stick skillet make it a universal, go-to tool that can serve many purposes.

Eric and Jessie interview Nycole, who’s currently studying agriculture’s impact on the environment.  In part 1 of the interview, Nycole talks about the complexity around defining food, clarifies some common food labels, and assesses the trade-offs we make based on our food values (such as animal welfare, sustainability, health, and financial/yield).  Is buying organic milk better for both you and the animal? Is organic farming actually worse for fighting climate change vs. conventional farming? Questions like this any many more are answered in part 1 of the interview.