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homemade butter in the mixer

How to Make Homemade Butter

February 24, 2025
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How Choosing the Right Cutting Boards Prolongs the Life of Your Chef’s Knife

February 3, 2025
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It’s Time for a New Chef’s Knife?

January 30, 2025

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Dropping in Store on March 11!!! We can't wait to Dropping in Store on March 11!!!We can't wait to show you the next thing coming from Gozney. Its insulation is engineered to heat up and cool down fast. Pack up and go in as little as 20 minutes with Tread. Truly the most portable pizza oven!
If you consider yourself a go with the flow type o If you consider yourself a go with the flow type of person but love to bake- just wait till one of your staple ingredients changes. You start to question everything and wonder if you’ll ever be able to bake again?Been there? We have. What’s your favorite baking mishap??
🥖🧈 Why settle for store-bought butter when y 🥖🧈 Why settle for store-bought butter when you can make your own at home? With just heavy cream, a pinch of salt, and your trusty mixer, you can create rich, creamy butter in no time!Swipe through our step-by-step guide to make the perfect batch. You are in full control and will get the exact results every time. Get ready to claim your butter bragging rights! 🙌Find all the details on Gygiblog.com.
Mastering the *Monkey Claw* 🐒🔪—the key to Mastering the *Monkey Claw* 🐒🔪—the key to safer, smoother chopping! Curl your fingers under and grip the food with your knuckles facing the blade. This keeps your fingertips safe while giving you control over the cut. A simple trick for pro-level knife skills!
Did you do your knife skills homework?? If you rem Did you do your knife skills homework?? If you remember we asked you to pull your knife out and practice your PINCH GRIP AND CLAW! Did you do it?? Today we whipped up some Asian favorites and practices cutting cucumber, carrot and green onions. Watching back- I need to work on my claw!! So I promise to keep practicing if you do too! Here’s a few things to remember: Step 1: Place your thumb and index finger on opposite sides of the blade, just above the handle.Step 2: Grip the handle lightly with your remaining three fingers. The pinch should feel secure but relaxed—this allows better control without excessive tension.2. The Claw Grip (For the Food)Step 1: Place your non-dominant hand on the food you’re cutting (e.g., a carrot, onion, or cucumber).Step 2: Curl your fingers inward, forming a claw shape. Your fingertips should be tucked under slightly, and your knuckles should be facing outward. This prevents the knife from accidentally cutting your fingers. (I’m bad at this!!) Step 3: Keep your thumb tucked behind your fingers to avoid injury.3. Cutting Step 1: Hold the knife firmly with your pinch grip and keep your non-dominant hand in the claw position.Step 2: As you cut, guide the knife down through the food using a rocking motion—starting with the tip of the knife and moving towards the heel, with your hand controlling the blade’s motion.Step 3: Always keep your knuckles close to the blade (without touching it), so the knife stays on track and you can easily guide each cut.4. Practice & SafetyStep 1: Start slow and steady. Focus on the position of your hands and maintain control, even if the cuts are slower at first.Step 2: Once you feel comfortable, speed up—Practice regularly to improve your comfort with both grips.With time, the pinch grip and claw grip will become second nature, making your kitchen tasks faster and safer! Keep practicing, and you’ll see the difference in both your cutting precision and knife control.
Making adjustments to holding your knife *like a c Making adjustments to holding your knife *like a chef* is easier than you’d think! The pinch grip is the foundation for holding a chef’s knife properly. It’s the go-to technique for almost every type of cutting, offering maximum control and stability while minimizing fatigue. It might feel a bit off and uncomfortable at first, but with practice, you can relearn how to hold your chef’s knife. Here’s how you do it:1. Hold the Blade, Not the Handle: With the pinch grip, you hold the knife by pinching the blade itself between your thumb and the index finger. Place your thumb on one side of the blade, and your index finger on the other, around the metal spine of the knife. Do NOT use your index finger on the knife’s spine for strength or support!2. Gently Wrap Your Remaining Fingers Around the Handle: Your remaining fingers (middle, ring, and pinky) should naturally curl around the handle of the knife. This gives you a secure hold and extra control when guiding the blade through cuts.3. Let the Knife Work for You: With your grip firm but relaxed, the knife should feel like an extension of your arm. This grip allows for more precise cutting, reduces hand strain, and improves your speed as you chop.More on gygiblog.com 🔪
Valentine Gummies Candy Mix We take our candy ve Valentine Gummies Candy Mix We take our candy very serious around here so you know when the Valentine’s Day candy comes out we’re mixing it all together and throwing a party. A few tips: 1-mix it before putting it in your jar. When you layer it little hands dig to their favorite and make a mess. Premix it before putting it in the jar. 2- keep those cinnamon lips out! I know we all love them but unless you want your other candy tasting like cinnamon keep it to just the fruity gummies. 3- same rule applies for the pretzels and chocolate. They just don’t mix well. 4-have fun with it and just close your eyes when you see all the kids hands in it. They love it! All candy and jars available at gygi.com
Knowing the anatomy of your kitchen knife will hel Knowing the anatomy of your kitchen knife will help you use it effectively, improve your technique, and extend the life of your knife. Understanding the parts of a knife—from the blade’s edge to the handle’s tang—can make a significant difference in both performance and safety.You probably already understand kitchen knives are made up of two main parts: the blade and the handle. But each of those is made up of different parts. And did you know, most of those parts can come in handy for different tasks. Understanding all of this is the first step in cooking like a professional chef. So here is a quick guide to help you get to know all the parts of your favorite chef’s knife.Full explanations of each part labeled are now up on gygiblog.com 🔪
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