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All Posts/ Gygi Team/ Holidays/ July 4th

Happy 4th of July!

From all of us at Orson Gygi!

holidaysindependence dayjuly 4mixed berries
July 4, 2012 By Gygi Staff
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FREE Printable Patriotic Cupcake Toppers What's the Difference Between Flossine and Flossugar?

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  • We have a love-hate relationship with one kitchen appliance - the dishwasher!! . . Mostly, it’s love!!! Using a dishwasher is the only way to clean all 95 cups used by our kids everyday! . . But, we HATE when we hear that your favorite kitchen tools have been ruined by the dishwasher. Has this happened to you?? . . Anything wooden! Anything cast iron. Anything nonstick. And all your Knives! - keep all of these out of the dishwasher!! . . Also, add anything aluminum to the list, including your cake pans and sheet pans. The combination of caustic soap and hot hot hot water will destroy the finish on your pans - as seen here!! The top pan has been ruined by the dishwasher. That dark film can not be washed off. It’s a sad deal. So, just say NO to the dishwasher. . . Do you have a favorite kitchen tool you refuse to wash in the dishwasher???
  • With the variety of cake pans on the market, we want to use the VERY BEST cake pans available. So.... we made a batch of @cakebycourtney ‘s classic white cake and tested four popular pan options to find the cake pan that would give reliable and professional results. Watch to learn more about @fatdaddios @wiltoncakes @amazon & @williamssonoma cake pans!
  • We don’t put our cake pans on sale very often, but when we do, it’s always @fatdaddios brand!!! . . Why??? Because they are THE best in the industry. Consistent, reliable, professional results time after time. Drop us a 👍🏻 if you’re on team @fatdaddios too! . . So, for a few days only, you can take 15% off the best cake pans! It’s time to replace your old pans! Or stock up on a few extras. . . Use code JANPANSALE in-store or online. Discount is good now through Saturday on alllll sizes and styles of @fatdaddios cake pans @orsongygi. . . We recommend starting with three 8”x2” round pans. Or four 6”x2” round pans! @cakebycourtney recommends these sizes, too!! . . Start shopping from the link in our profile @orsongygi On sale while supplies last, so don’t hesitate! . . . . . . . . . https://www.gygi.com/kitchen/new-arrivals/fat-daddios-cake-pans/
  • Baked up a batch of @cakebycourtney ‘s classic white cake. Mmmm! . . But, we used four different pans. And found ourselves with four very different cakes! . . Which cake would you pick??? . . Extra credit if you can match the cake to the pan - I’ll give you a little help - We used @wiltoncakes, @amazonbasic, @fatdaddios, and @williamssonoma pans.
  • Have you noticed more butter options at your grocery store??? It used to be salted. Or unsalted. End of story. . . But, consumers are getting smart. We know there are better-tasting options. And we want them at our finger tips!!! Hence, European Butter in the grocery dairy case! 🧈🧈🧈 . . So... European Butter. What is it? And can you use it in your favorite recipes?? . . First, European butter is defined as a butter containing 82-86 percent fat, as opposed to 80 percent in American style butters. European butter is preferred for its creamy texture, rich taste, saturated yellow color, faster melting time, and lower water content. . . All of these features are great, if you’re spreading it onto a piece of toast. But, these differences cause complications when baking. . . @bravetart says it best: “Friendly reminder: switching to European style butter in an American recipe isn’t an upgrade, it’s a fundamental alteration in the formula.” . . We know, it can be tempting to buy the fancy butter at the store (Kerrygold! I’m looking at you!). But be careful when you’re adding it to your favorite recipes!!!! We once made a 7x batch of buttercream for cake class with European butter. Whoops. That was an expensive mistake!!!! It was a goopy mess. . . @kingarthurflour found that their fluffy scones fell flat when they subbed in European butter. And their shortbread?? Greasy. . . So, save European butter for recipes formulated specifically for European butter. We would never use anything else when making Kouign Amann! And it’s great for other doughs, too! Or poured into your mashed potatoes. Or over a plate of pasta. With some fresh Parmesan. So good. . . Plus, it will make the best morning toast you’ve ever tasted. Its creamy texture and rich flavor are best be appreciated on a crusty piece of bread. . . So, should you by European butter?? For sure. It’s delish. . . Should you bake with it? Maybe.... If you like the results and you feel fancy, yay!! Go for it. . . Just know this - that butter substitution may be messing with your recipe. So, be careful. In the end, it’s your kitchen. And you decide what butter you’ll eat. Haha. . . Okay. Happy baking.
  • Does brand matter when it comes to butter?? . . Of course it does!! Butter is not created equally!! . . But you may be surprised to learn that MORE EXPENSIVE does not mean BETTER!! Especially when it comes to baking. . . For this taste-test, five UNSALTED butter brands were used to make five different pie crusts. (No european butters were included - more on that in our next post!) Then voters picked their favorites. . . Can you guess the winner of this @food52 taste-test?? Tell us your guess, then swipe through to find the winner!!! . . So many factors contribute to the flavor when used for baking - fat content, water content, type of cow the milk comes from, method for churning!! . . The BEST way to decide which butter is best for you, is to try them!! I think everyone needs to do a lil taste test of their own. You in???
  • Butter!!! Makes everything better! . . But! Are some butters better than others???? . . Do you have a favorite butter?? Share below!! . . I probably don’t need to tell you that unsalted butter is best for baking. The baking experts have been recommending this for decades. But here’s a little reminder - the reasons WHY unsalted butter provides better results. . . First, the amount of salt in salted butters varies from brand to brand. When you use unsalted butter, you’re in control of the taste. . . Second, salt is a preservative. So, manufacturers can keep salted butter on the shelf longer before it tastes funky. We prefer FRESH butter. So, unsalted butter it is! . . What if you find yourself in a predicament? - you only have salted butter but neeeeeed cookies ASAP - just reduce the amount of salt you add and adjust to taste. It will work. The cookies will be delicious. . . Now, when it comes to toast pass me a butter dish with salted butter!!! Nothing better! For this reason alone, I try to keep a bit of salted butter on hand. . . How about you??? What butter to you buy?? 1. Salted 2. Unsalted 3. Both . . And if you’re feeling generous with your thoughts, do you have a favorite brand???.
  • Guilty!!!! . . What’s your favorite thing to sneak a little taste of?? . . Me?? Cookie dough!!! Or white cake mix from a box. Or brownie batter. . . I can’t choose just one!! Can you??? . . . . . . Image via: @feltletterboards
  • We know you love a good comparison photo, so check this out! The same pound cake, made with varying amounts of baking powder: none, 1 tsp, 2 tsp, & 3 tsp. I’ll take a bite of each, you know, for research. 📷: @eileen.bakingsense We discovered this yesterday as we scoured the internet and cookbooks for more info on chemical leavening agents. Here’s what we learned: (Is any of this info new to you???) 1. When baking, the goal is to have enough Baking Soda (BS) or Baking Powder (BP) to neutralize the acid plus enough leftover to lift the batter. 2. BS is 4x stronger than BP. As a general rule, you need 1/4 tsp (BS) or 1 tsp (BP) to lift 1 cup of flour. 3. 1/2 tsp of BS is needed to neutralize 1 cup of acid in a recipe. 4. Too much BS or BP can lead to a soapy aftertaste. 5. Too much BS or BP can turn chocolate red (devil’s food cake!) and berries green. 6. Too much BS or BP causes baked goods to rise too fast while baking. The batter can’t hold the bubbles and the cake may collapse. 7. Cookies are more forgiving than cakes, when it comes to leavening. Low moisture content prevents the reaction from occurring until they are baked and the butter melts. This is why cookie dough can be refrigerated before being baked. 8. BS slows protein coagulation which gives more time for the batter to spread before setting, producing even thickness in cakes and cookies. 9. BS speeds up browning, so deeper flavors and colors develop more quickly. If cookies brown too quickly, they may need less BS. Our take-away is this: When making a new recipe, use the type and amount of leavening agent the recipe recommends. It is contributing to much more than the rise of the cookie or cake. It affects the taste, texture, thickness, and browning. Once you’re comfortable with the recipe, play around with the ingredients to make it your own - knowing how all the ingredients work together is the science of baking. But adjusting it to your preferences turns it into an art!! Is this info new to you???? #8 and #9 are inspiring us to play in the kitchen. If you want to learn more, you’ll find links to the articles we found most helpful in our stories!
  • Baking Soda vs. Baking Powder! How are they different and can they be used interchangeably??? . . We are going to talk science for a minute to help explain this - but the bottom line is this: BAKING SODA AND BAKING POWDER ARE DIFFERENT PRODUCTS WITH THE SAME OBJECTIVE - to make baked goods light and fluffy. They do that in different ways and sometimes they work together. But they can not replace each other. . . Both products work on the principle that (base + acid + water = CO2). The gas released makes bubbles that lift and rise the food. . . So, baking soda (sodium bicarbonate) is a base. When combined with an acid (lemon juice, buttermilk, sour cream, yogurt) and water, it begins to immediately react. No heat necessary! But! This is the only reaction that will occur, so the batter or dough must be baked right away, or the results will fall flat. . . Baking Powder combines baking soda + an acid (usually cream of tartar). No need to add another acid. All you need is water and the reaction will occur. Now, most baking powders are DOUBLE-ACTING. They contain sodium aluminum sulfate, which doesn’t react until it reaches 140 degrees. This is a good thing because the initial reaction will prime the dough with small bubbles, but it will also rise again when baked! This means the batter can sit for a bit before being placed in the oven. . . For this reason baking soda + baking powder are found working together in many recipes. They combine to provide more lift to food, but also contribute to the flavor, browning, and spread during baking. . . Basically - you need both products in your pantry! Good thing they are small little boxes! . . If you’re a DIY kinda gal, you should note that mixing up your own baking powder will produce a single-acting reaction. Recipes that call for baking powder rely on the double reaction, so using homemade, single-acting powder will affect your bake. . . Okay. If you’ve read all this, pat yourself on the back and go make yourself a cookie - using the appropriate chemical leavening agent, of course! . . If you want more science and info, you can find some articles linked in our stories!! . . Okay. Now, go bake!! . . 📷: @jessica_gavin
  • If your favorite recipes are falling flat, it could be your baking soda and baking powder!! Why?? Well, freshness matters!! . . The top muffin was made with fresh baking soda and baking powder. . . The bottom muffin was made with old baking soda and baking powder. . . Can you seeeee the difference???? The top muffin was light and fluffy. The bottom muffin was dense and dry. Here’s why: . . Once your leavening agents have been opened, the expiration clock starts ticking. The baking soda begins to absorb moisture in the air, which reduces its potency. This results in flat baked goods, especially when it comes to cakes, muffins, cupcakes. . . Keep things fresh! 1 - replace your leavening agents every six months. Only buy as much as you’ll use in that amount of time. . . 2 - Write the date on the box when you open it, eliminating mystery boxes of baking soda in your cupboard! . . 3 - test the potency of your existing baking soda. Head to our stories to learn how! . . 4 - keep it fresh by storing in a cool, dry place! Out of the fridge or freezer! And away from heat - like your stove! A cupboard or pantry are perfect. . . If you have an old box, don’t throw it out! You can use it to absorb odors in the fridge or to clean around the house. . . Now, go check your baking soda! How old is it??? Share the expiration date here!! We will pick one lucky commenter to receive a $5 gift card @orsongygi !!
  • Same recipe. But one ingredient is different.... . . Any guesses what it could be??? . . Working on a blog post with all the details. But I can’t wait any longer to share these pics!!! . . What do you think is different???
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