Eric and Jessie review the 5 French mother sauces and the ingredients/technique behind them.  They wrap up their coverage of sauces by reviewing the techniques and ingredients discussed during their multi-episode sauce coverage.

Eric and Jessie discuss stock, broth, and jus in detail.  Eric makes the argument for why these should be made at home vs. purchased at the store.  The episode wraps up by taking a listener question about cheese sauces. 

What is garlic? How can you maximize or subdue its signature flavor? What are the proper ways to cook with it? Eric and Jessie take a deep dive into the world of garlic to answer these questions.  They end the episode by discussing a related ingredient (garlic powder) and how to get the most out of it.  Eric also discusses a garlic-centric dish he created: a micro-green salad with minced garlic stalk + honey goat cheese with garlic confit and thyme flowers.  

Eric and Jessie begin this 3 part sauce series by first defining and dissecting the elements of a good sauce. They focus the majority of the conversation on creating and fine-tuning a pan sauce, a type of sauce that can be easily made with what's left in your pan after you finish cooking. Eric also discusses in detail the various ways to thicken and season sauces.  They finish by taking a listener question about suggestions for great vegetarian sauces.  

Eric and Jessie discuss various brewing techniques, their impact on coffee flavor + body, and related best-practices.  Confused about what equipment you need to graduate from the traditional Mr. Coffee machine? Essential tools and gadgets are also discussed, including scales, grinders, and even water! 

Ever wonder why some beans are oily? Are light-roast beans not as flavorful as dark-roast beans? Should I take the roast date seriously? Eric and Jessie discuss what it takes to process fresh coffee cherries.  Then they spend time explaining the roasting process and how it plays a role in what bean you ultimately choose.

Eric and Jessie recap their tour of two Puerto Rican coffee plantations (a.k.a. haciendas).  They discuss what it takes to grow/harvest great coffee and distinguish the nuances of producing specialty coffee.  Using the two haciendas as an example, they describe raising and maintaining coffee plants, the implications of growing coffee at different altitudes, and techniques used for harvesting.  The impact of Hurricane Maria is also addressed.  

Eric and Jessie discuss the Maillard reaction, an important process that takes place when we cook food and why it’s so important for the reaction to take place if you want to elevate your food. They wrap up by taking a listener question about why meat can come out dry or chewy after cooking. 

Eric schools Jessie on determining the best cooking oil for each cooking situation. Eric speaks broadly to the various types of cooking oils available and explains how he bases his decision on two specific factors. Jessie quickfires a series of scenarios where Eric explains his rationale for choosing a specific oil. 

Jessie and Eric dive into Eric's culinary school experience at Ecole Ritz Escoffier.  They discuss the day in the life of a culinary school student and how the education pays dividends in the home kitchen.

Links:
l'Ecole Ritz Escoffier Culinary School Information
What Eric Made (WEM) Website
WEM Cooking Class Information