What Eric Made

The 2021 What-Jessie-Grew garden is coming to an end.  Eric and Jessie take a moment to review their townhome garden setup, what was grown, what yields they experienced, and offer some gardening tips that proved useful to them.  Link referred to in episode: https://whatericmade.com/journal/chickenguide

A pizza oven has been added to the WEM Kitchen arsenal, and we‘ve been very happy with the results.  Join us on our quest to make the perfect pizza at home.  In this episode, we take a deep dive into pizza dough and the variables we consider when chasing the perfect crust.  

When you live in the Northeast USA,  making sure you take advantage of as much of the growing season as possible is key to maximizing your garden's yield.  Jessie talks about the shoulder season (transitioning from winter to spring), how she prepared for it to get plants started as early as possible, and what the What-Jessie-Grew Garden yielded from these efforts.  Eric and Jessie also discuss some of the creative things they did with their harvest.  Show links:Baker Creek Seeds: https://www.rareseeds.com/Johnny's Selected Seeds: https://www.johnnyseeds.com/Podcast Episode 43- What is Vinegar, How do You Make it?: https://whatericmade.buzzsprout.com/327845/6500524-vinegar-101-what-is-it-how-do-you-make-itPodcast Episode 18- Vinaigrettes: https://whatericmade.buzzsprout.com/327845/2246108-vinaigrettes-building-blocks-and-alternative-uses

Whether you have immediate plans to raise your own animals for meat or just enjoy it as a consumer, becoming more connected to efforts and practices related to raising animals is important for all. In this episode, we were fortunate enough to interview homesteaders Erik and Cami of "Our Backyard Eden" who talk about not only their logistical considerations when it came to raising pigs, but more importantly how the experience shaped their current beliefs about topics such as sustainable agriculture and animal welfare standards. Links:Our Backyard Eden Instagram: https://www.instagram.com/ourbackyardeden/Justin Rhodes: https://www.youtube.com/channel/UCOSGEokQQcdAVFuL_Aq8dlgGeoff Lawton: https://www.youtube.com/channel/UCL_r1ELEvAuN0peKUxI0UmwPolyface Farm: https://www.instagram.com/polyfacefarm/

Chef and food writer Kenji Lopez-Alt makes the argument in one of his YouTube videos for using a molcajete/tejolote (aka the mortar and pestle) to make the most of your guacamole. We wanted to put this to the test to see if we could tell the difference between guacamole made with and without this kitchen tool.

Don't fall for the fake promises and buzzwords that most grocery-store flour tortillas throw your way. With simple ingredients, a memorable tortilla can be made at home. In this episode, Eric and Jessie talk about how they executed a few different batches of flour tortillas to come up with a recipe that they approve of. WEM Journal Flour Tortilla Recipe: https://whatericmade.com/journal/flourtortillas

What do you do when your mother-in-law drops off an unwanted melon? You experiment with several versions of pickling it and find out it's an awesome addition to your bibimbap rice bowl. Eric and Jessie discuss the several versions of pickling they tried and review what they learned from pickling something they wouldn't have typically tried.

We're all familiar with vinegar and there's a really good chance it's in your pantry right now. But do you know how it's made and of all the possibilities that exist when it comes to making vinegar with different nuances and flavor profiles? Eric and Jessie describe their own vinegar-making journey in order to shed some more light on this everyday ingredient.

The 2020 gardening season is coming to a close for us as the colder weather moves in. Jessie and I take this opportunity to look back at everything that was grown in the what-Jessie-Grew garden. We review what was planted, how we utilized the output in our dishes, and reflect on what will make another re-appearance in 2021. For a written synopsis of this podcast episode and related, helpful links, check out the link to the WEM journal post below:WEM journal post: https://whatericmade.com/journal/2020garden

'Tis the season for apple cider donuts. Eric and Jessie have been very busy over the past several weekends co-hosting cider donut pop-ups with local cafes and restaurants. Ever wonder what it takes to successfully prepare and execute a one-time pop-up? Eric and Jessie reflect on every aspect of getting ready for a pop-up from finding local businesses to partner with, preparing ingredients, to setting up shop on pop-up day.

Dashi (a family of Japanese stocks typically made with dried seaweed (komnbu) and dried fish flakes (katsuobushi)) has a reputation in the culinary world for facilitating the development of savory flavors and textures in a variety of dishes. Jessie and Eric take a stab at developing a simple dashi, taste test different iterations of it, and share their thoughts on how incorporating it into their current plant-based ramen recipe impacted the final dish.Jessie's plant-based ramen recipe: https://www.instagram.com/p/B_8gcWtFxWw/Podcast episode 33 (Ramen: What it Takes For the Perfect Bowl): https://whatericmade.buzzsprout.com/327845/3717809-ramen-what-it-takes-for-the-perfect-bowlPodcast episode 35 (Plant-Based Ramen Recipe: Jessie Shares Her Secrets): https://whatericmade.buzzsprout.com/327845/3935012-plant-based-ramen-recipe-jessie-shares-her-secrets

Eric and Jessie take you behind the scenes into the WEM kitchen as Eric tries to re-create a seafood dish he had years ago that still stands out to him today.

Before Eric dives into how to turn home-grown tomatoes into a jam, Jessie recaps what is going on in their garden of tomato containers and recaps a couple things to keep in mind when trying to grow your own tomatoes at home.

Lemon squash is a fruit currently growing in the WEM/What-Jessie-Grew Garden. Gardener Jessie gives some insight into this plant (how it grows, purpose of male and female flowers) in the first half of the episode while Eric offers his perspectives on how he recently cooked with it in the second half.

Jessie provides an update on how the what-Jessie-grew garden is doing and shares the knowledge she has accumulated so far to help you achieve better results with starting and growing tomatoes.

In episode 33, Jessie and Eric laid the groundwork for ramen with the 101s of this Japanese noodle dish. As a follow-up to this episode, Jessie reviews the plant-based recipe she's been chasing to make it compete with animal-based bowls. Jessie's ramen recipe: https://www.instagram.com/p/B_8gcWtFxWw/?igshid=12e8sbd3o2ofd

Eric re-lives tomato confit, a recipe he used on a regular basis in culinary school. Eric and Jessie discuss how this easy-to-do recipe opens up a whole new set of possibilities when it comes to cooking with tomatoes in a new way. Tomato confit recipe journal post: https://whatericmade.com/journal/tomatoconfit"Tomatoes: the fruit of the summer" journal post: https://whatericmade.com/journal/tomatoes-fruit-of-summer

In upcoming podcast episode 34, Jessie and Eric will review the ingredients, technique, and thought process behind Jessie's attempt to create the perfect bowl of vegan ramen. To lay the groundwork for this episode, Jessie and Eric first discuss in this episode the history and fundamental concepts behind this Japanese dish.

What are three kitchen organization tools that every home cook and kitchen should implement? Eric and Jessie review these items and talk about how they come into play in their own kitchen. For a video demonstrating these items plus a few other kitchen suggestions, check out the video link here: https://youtu.be/SmvnnKYC9yYPodcast episode 27 (knife care tips and tricks): http://whatericmade.buzzsprout.com/327845/3176644-knife-care-and-use-tips-and-tricksPodcast episode 13 (carbon steel pan): http://whatericmade.buzzsprout.com/327845/1534189-the-carbon-steel-pan-dutch-oven-durability-and-non-stick-performanceKnife care tips and tricks journal post: https://whatericmade.com/journal/5knifetipsHoning steel journal post: https://whatericmade.com/journal/honingsteel

Making well-executed tempura at home is within reach! Eric and Jessie recap this Japanese technique of battering and deep-frying, its typical steps, and some suggested ways to vary the technique/ingredients to produce different outcomes.

Eric and Jessie are in the middle of brewing a batch of maple syrup kombucha. They check in with it and do a taste test to assess how it is progressing.

Did you know that you can apply the traditional way of making risotto to other grains? Eric and Jessie discuss how they substituted a whole grain (farro) in for the usual arborio rice and achieved similar results. They overview what the difference is between whole and refined grains and some additional steps you need to take when working with whole grains to produce the signature creaminess of risotto.

Eric and Jessie provide a quick update on the SCOBY (symbiotic culture of bacteria and yeast) that is used to make kombucha.

Questions about how to shop for and take care of a knife is a theme of questions Eric frequently receives. Jessie and Eric first discuss some information to keep in mind when it comes to choosing a new knife. Later Eric reviews 5 tips and tricks that will keep your chef's knife in tip-top shape and also make using it a safe and enjoyable experience.5 Knife Care and Use Tips and Tricks WEM Article: https://whatericmade.com/2020/03/30/5knifetips/

Yes, kombucha is a viral food trend that you will find in many stores, but it is a beverage that is complex in composition and can be a versatile ingredient in the kitchen. Eric and Jessie discuss what exactly kombucha is, its key ingredients and the steps involved in preparation, and finally recap what they are doing to prepare for a house-made batch of their own.

Butter is a very versatile cooking tool and widely-known ingredient in almost all kitchens. Given its importance, Eric and Jessie review some fundamental knowledge about butter, how to use it, and also discussing culturing (a method used to transform and elevate butter using friendly bacteria).

Have you avoided trying fermentation because you think it's complicated, dangerous, requires expensive equipment, or doesn't taste great? In this episode, Eric tries to sell Jessie on what fermentation is, how easy it can be to get started, what the technique does to elevate flavor, and how it can be a safe technique when basic instructions are followed.

What is pickling and how do you execute it in the kitchen? Eric shares with Jessie his recent deep-dive into the world of pickling and fermentation. In what will become a multi-part series covering the details of each, Eric and Jessie review the basic steps involved with pickling in an acidic solution and do a live taste test with pickled red onions.

Planning for and growing a successful garden doesn't happen overnight. Eric interviews Jessie in this episode to discuss how they are preparing for success in the upcoming growing season by managing a crop calendar and learning from last season's mistakes.

Eric and Jessie reflect back on topics and ingredients covered in 2019 and compile their favorites to start off 2020. Topics include the importance of knife sharpening and learning how to break down a whole chicken.

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.

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 InformationWhat Eric Made (WEM) WebsiteWEM Cooking Class Information