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Sweet Potato Skins

sweet-potato-skins-

Sweet Potato Skins are a healthy version of a game day appetizer that mixes sweet, savory, and salty in a delicious combination. Plus, the recipe helps you utilize your leftover skins from making mashed sweet potatoes. We call that a “win-win.”

sweet-potato-skins

Cauliflower Tater Tots Zucchini Fries

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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 🔪
The painter has their favorite brush. The carpente The painter has their favorite brush. The carpenter has their favorite hammer. And the chef has their favorite chef’s knife.If you’ve ever set foot in a kitchen, then you’ve probably seen a chef’s knife in action. Whether you’re watching a professional chef at work or a home cook in their domain, a high-quality chef’s knife is commonplace and often considered the go-to tool for many kitchen tasks. But what is it that makes a chef’s knife so special? And how can you tell it apart from other knives?1. Size & Shape2. Versatility3. Weight & BalanceA high-quality chef’s knife can make your cooking easier, faster, and more precise—helping you save time and reduce prep fatigue. A chef’s knife is not just a tool—it’s the backbone of your kitchen arsenal. And by understanding how it compares to other knives, you’ll be able to confidently choose the right knife. When shopping for a chef’s knife, look for one with a sturdy, comfortable handle, a sharp, well-maintained blade, and a balanced weight that suits your cutting style. It’s all in the palm of the beholder.Stay tuned—we’ll be diving deep into chef’s knives! Figuratively speaking 😊
Annnnnd that’s a wrap on 2024! 🥳 We are closi Annnnnd that’s a wrap on 2024! 🥳 We are closing our doors to give our amazing Gygi crew a much deserved holiday respite. We’ll be open for regular hours again on January 2nd, which is also when shipping will resume for all orders placed til then. Happy holidays from our Gygi family to you—see you in 2025!
If you’re looking for some stocking stuffers for If you’re looking for some stocking stuffers for your favorite home cook—we’ve got you covered! Send this to someone who needs to see it… IYKYK
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