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Recipe For White Chocolate Malt Truffles

It’s the last Monday of the month so we’re bringing you the last truffle recipe for February.…

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Have you ever made a tangzhong? We are so excite

Have you ever made a tangzhong? We are so excited to announce our newest member to our thanksgiving line up. For decades we have made our crescent rolls for Thanksgiving but we have been experimenting and think we have found a new favorite. Let us introduce to you the fluffiest, yummiest and truly the easiest rolls ever. These rolls do not require a rolling pin to roll out, or special times to add the ingredients. But what they do have is a tangzhong- a Japanese method of making a flour paste on the stove. This incredibly easy method is the secret for the BEST ROLLS YOU WILL EVER HAVE. I know. It’s a bold statement but it’s true. Recipe and details coming but we’re curious have you made Japanese milk bread doughs before? Familiar with a tangzhong? Are you willing to try this new roll recipe??

Do you want to know THE secret to perfect mashed p

Do you want to know THE secret to perfect mashed potatoes? It’s not about the cream versus milk versus sour cream, or salted versus unsalted butter, or which seasonings you use… it’s all about HOW they’re mashed. We’ve said it for years and we’ll continue shouting it from the rooftops: USE A POTATO RICER. This one might be a bit controversial—potatoes can be polarizing.Boil your potatoes, bake them, smoke them, use gold or russet or even red… but whatever combination you choose, RICE THEM. Whether you like ‘em perfectly smooth or a little lumpy, a ricer will do the heavy lifting (er—mashing) for you and your potatoes will be the star of Thanksgiving! Friends don’t let friends eat gummy potatoes. IYKYKGet your ricer in-store or at gygi.com for 20% off now through Thanksgiving with code “TURKEYTALK”

If you’ve never seen one in action, consider thi

If you’ve never seen one in action, consider this a nudge to get a fat separator for your Thanksgiving gravy!! This magic little guy makes it easy to get all the flavor-filled drippings from your pan, while leaving the fat behind to use for your roux. 👏 Get yours for 20% off now through Thanksgiving in-store or at gygi.com!

Get your butter fingers ready! Now that we’ve dr

Get your butter fingers ready! Now that we’ve dry brined our turkey (you’ll notice at home how dry and taught the skin has become! The salt did its job!), it’s time to rub-a-dub-dub some butter all over and start roasting!A couple tips:Do NOT rinse or wipe off your brine. You’d be rinsing away all the flavor!Remember how we loosened the skin from the meat before brining? That makes it easy peasy to separate again to get some butter inside.Use whatever butter you’d like—make some flavorful compound butter ahead of time, or use plain salted or unsalted—it all works!After buttering, your turkey is ready to go straight into the oven (or roaster, or smoker). Because you’ve salt brined and buttered the entire surface, there’s no need to baste while baking, but you’re welcome to do so if you really want.Add aromatics on top of the veggies in your pan as well as above the butter layer—we used whole sprigs of rosemary!

There’s always a concern for flavoring your grav

There’s always a concern for flavoring your gravy when it comes to spatchcocking… if you’re not stuffing your bird with all the good veggies and aromatics to give the drippings their best shot at bold flavor, then how the heck do you make the best gravy??Well, all you’re doing is moving those veggies and herbs to the bottom of your baking sheet, UNDER the turkey. Admittedly, you’re not going to get a TON of drippings from a spatchcocked turkey, but what you do get is such amazing, compounded flavor, you won’t miss doing it the other way. We owe this technique to all we’ve learned from @chefmartinearlUse this as a chance to clean out your fridge, flavor your turkey drippings for the best gravy, help create humidity in your oven, or what we like to call it: chef’s treat. Good luck trying not to pick at all those veggies once the turkey is done roasting. 🤌 stay tuned, we’ll walk you through the gravy-making process!

Dry brining your turkey is easy as 1, 2, 3! Pat yo

Dry brining your turkey is easy as 1, 2, 3! Pat your turkey dry, then add your salt & seasonings ALL OVER—the top, sides, underside, between the wings & thighs, under the skin directly on the meat—EVERYWHERE. Then arrange your bird onto a baking sheet, tucking the wings and turning the legs outward, then refrigerate UNCOVERED for 1-3 days before roasting. Easy 👏 peasy 👏

We could chat all day every day about our love for

We could chat all day every day about our love for Diamond Crystal Kosher Salt. And about the world changing turkey technique that is dry brining. But you truly won’t know how amazing it is until you try it! Year after year we receive messages of thanks for teaching this process, and not to toot our horn but, dry brining your turkey just might save Thanksgiving. There, we said it!Get everything you need for dry brining success (except the turkey) for 20% off now through Thanksgiving in-store and at gygi.com!

We may have sped things up a bit for show, but spa

We may have sped things up a bit for show, but spatchcocking your turkey won’t take longer than about 5 minutes—promise!! Remember, this allows for a quicker cook time, even cooking surface area, crispier skin, and juicier meat 👌👌👌We promise—it’s well worth doing!

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