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Happy 4th of July!

From all of us at Orson Gygi!

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July 4, 2012
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Measuring Flour – which method is most accurate?

February 24, 2020

Types of Flour – which type should I use?

February 18, 2020

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  • Weighing ingredients on a scale is not a new concept. I’m sure you’ve heard this suggestion before! BUT! Maybe you haven’t seen the proof for the scale. Maybe you don’t believe it could actually make a difference. Or maybe you just like the way you do things. Well, we’d love to present this information to you, either way: 1. One cup of all-purpose flour weighs 120-130g depending on brand. 2. Weighing flour on a scale is the most accurate way to measure. 3. Other methods may weigh as much as 25% more! Swipe to see!! The SCOOP & SHAKE method measured 173 grams!!! We were shocked. 4. This extra flour will ruin any bake. 5. Using a scale is a game changer!! Accurate, reliable results. You will LOVE it. Still not ready for a scale, use the FLUFF, SPOON, & LEVEL method for best results. This method prevents overpacking in the measuring cup. It takes a few extra seconds, but it’s worth it. Are you ready for a scale yet??? I’ll link our favorite brand in our bio: @orsongygi Can you even believe the difference in the measuring methods??! 😱 we were shocked! . . . . . http://gygi.com/brand/Escali?display=table&keywords=Escali
  • How do you measure flour?? Pick from below or add your own method!! (1) scoop with the measuring cup - level off with a knife (2) scoop with the measuring cup - shake until leveled (3) spoon into the measuring cup - level off with a knife (4) fluff flour first - spoon into a measuring cup - level off with a knife (5) use a scale to weigh the flour We’d love to know which method is most popular among the Gygi community of bakers & chefs & eaters. Haha. We will share our method in the comments. Join us!!
  • Topped off with half a gallon of chocolate milk. Do you eat raw cookie dough??? We for sure do. We like cookie dough more than cookies!!! Unless it’s ginger snap dough. That’s way better as a baked cookie. How about you??? Cookie? Or Dough? 📷: @letterfolk
  • Now that we’re talking flour, many of you want more info about ancient grains - specifically KAMUT!!! Have you been wondering what’s up with Kamut flour??? Other ancient grains include barley, spelt, & millet. Pictured above are pancakes made with quinoa, teff, & Kamut. Testing done by @kingarthurflour ! Here are a few things to know about ancient grains: 1. they predate modern wheat 2. they have additional nutrients not found in commercial wheat 3. they add a variety of flavors and textures to baked goods 4. they may be more digestible for people with gluten intolerances Want to give them a try?? Try subbing 25% of the all-purpose flour with an ancient grain flour. This should vary the flavor without compromising the texture. Subbing 100% might result in a dry, crumbly texture. So, start small and adjust as you go. Baking with ancient grains, like Kamut, is fun! The flavor of Kamut is rich and sweet. It has higher protein (14%) and therefore better gluten development than other ancient grains. This makes it a great option for breads!! But it’s also delicious in quick breads, muffins, scones, and pancakes. If you want more Kamut recipes, visit Lizi @thefoodnanny. Her bread & roll recipes are amazing. If you want more info about baking with ancient grains, @kingarthurflour has an extensive article with great info. You can find the link in our bio! Have you tried Kamut or other ancient grains?? What do you think about them? . . . . . . https://www.kingarthurflour.com/learn/guides/baking-with-ancient-grains
  • When it comes to flour.... it’s ALL about the protein! 💪🏻 More protein = Stronger flour = more gluten development = chewier texture. Bread flour has 12-15% protein, which makes it ideal for making.... bread! Less protein = softer flour = less gluten development = tender texture. Cake flour has 6-8% protein which makes it ideal for cake!!! And All-Purpose flour?? 10-12% protein making it versatile and usable in many applications. While allllll of these cookies were delicious, (thanks to the great recipe from @blysscookies & the @lorannoils almond emulsion!), the texture was different. We for sure preferred the cookie made with AP flour! We use all these types of flour on a weekly basis @orsongygi and we’re guilty of subbing a time or two when we run out, always wondering how the end result would be affected. Now we know - it will be different!! Even the brand of flour you use can make a difference! Crazy. We will prob still sub out flour in the future - won’t let flour hold us back - but we will remember how it affects our bakes. This baking business is fickle stuff - every ingredient working together! Flour is just another piece of the puzzle.
  • Buying flour seems like an easy task, until you’re staring at shelves full of flour, decoding the labels. Who’s been there??? 🙋‍♀️🙋‍♂️ Bleached. Unbleached. Enriched. Bread. Cake. All-Purpose. Whole wheat. White whole wheat. Pastry. Spelt. Gluten-free!! Before you settle for the “close-your-eyes-grab-a-bag-and-hope-for-the-best” approach, we’d love to teach you a few tricks for figuring out what those labels mean. Join us in the stories today. Or on our blog (link in bio: @orsongygi) for info about three commonly used flours. We’ll share our favorite flours & brands in the comments below! We’d LOVE to hear your favorite, too!! Let us know your go-to flour!!! . . . . . . http://blog.gygi.com/blog/2020/02/18/types-of-flour-which-type-should-i-use/
  • Another #panlinershowdown picture for you today!! This one comes from @mmmdessert ! Batches of macarons baked on silicone pan liners and sheets of parchment paper. Notice the bottoms of the macs. Flat & even from the silicone. And a lil wonky from the parchment. What do you think?? Which do you prefer??
  • Where do you stand on homemade vs store-bought chicken stock?? Which do you use? And does it really make a difference in terms of flavor?? We’d love to know what you use most! In a perfect world, we’d allllll have a few extra hours per week to devote to homemade stock. We would also make time to floss everyday. And we alllll know that’s not happening. Ha. So, does it actually make a difference? And is it worth those extra hours of effort? We’d love to hear your personal philosophy!!! If you’re still undecided, join us this Thursday at 6:30pm for a Bone Broth Demo with @lkcooking ! You’ll learn how to make chicken & beef stock and a delicious, healthy, healing soup! Plus! You know there will be a store-bought vs homemade taste-test! We need your opinions to determine if the flavor is worth the effort! Link to sign up is in our bio: @orsongygi Now, cast your votes - Homemade stock? Store-bought? Or some of each??? . . . . . 📷: @kitchensanctuary https://www.gygi.com/Cooking-Class-Bone-Broth-Demonstration-with-Chef-Lindsey-Feb-20th-6.30pm
  • Hey there, Valentine!! We’d LOVE to know a little more about you!! If you would, tell us your kitchen identity: ❤️Are you a home cook who loves feeding friends and family? ❤️Are you running a side hustle - making treats and perfecting your craft? What’s your speciality?? ❤️Or maybe cooking/baking is your main gig!! We’d love to hear about that! ❤️And I’m sure there a few who just love eating. If that’s you- yay!! We love feeding people! This has become such a lovely community of foodies - we’d love to know more about you and what YOU do! (prettiest pastry from @lesmadeleinesslc & heart sprinkles from @orsongygi)
  • Behold the power of freeze dried fruit!!! These choc bars are colored + flavored with freeze dried strawberries and the taste is out this woforld. We just smashed them in a bag with a rolling pin. But if you want them finely ground, run through a food processor. And if you want the seeds out of the way, push through a mesh strainer for a natural flavor and color that won’t affect the texture of your food. We’ve used this for chocolates, frostings, fillings, and macaron shells. And new this week- fondant candy centers!! Have you used freeze dried fruit?? What did you think?? We love the beautiful color and fresh fruit flavor it imparts. I’m going to mix some into our Valentine’s Day pancakes tomorrow!! Pick some up at @orsongygi if you want to make some, too. We sell freeze dried strawberries & raspberries in the store.
  • Do you doorbell ditch treats and presents for Valentine’s Day? Yay 👍🏻 or Nay👎🏻? Surprise treats at the doorstep?? We’re ALL for it!! Our kids love to help and we love spreading love in the form of chocolate. When we were kids, our neighbor would drop off brown paper sacks filled with chocolates. They own a chocolate shop in town (@rebeccaschocolatesutah) so they’d share when they had leftovers. We loved all the treats of course, but chocolate raspberries were always eaten first. Rich, creamy chocolate and tart, juicy raspberries are a match made in heaven. And they are soooo easy to make. We recommend using the good stuff - couverture (cocoa butter) chocolate, because the smooth texture and taste really stand out here! But you could also melt some easy-to-use compound chocolate, if you want! Learn how to use both types in our IGTV. (And if you don’t want to make them, visit @rebeccaschocolatesutah in Sandy, UT!) Either way, your neighbors and friends will love a little chocolate surprise this Valentine’s Day!! I’ll be ditching some for my neighbors tonight! Do you do the same?? Yay or Nay for doorbell ditching???
  • All chocolate is good. But some chocolate is GREAT! Learning how to melt & use couverture chocolate will take your candy making from good to great - all you need is few extra minutes and some patience. The extra effort is definitely worth it when you’re dipping and molding delicious treats! The taste and texture are far better than quick & easy compound chocolate. So, watch this video - learn how to temper chocolate so you can make GREAT treats, too!! Shop GREAT chocolate at gygi.com. Find more tips, tricks, and a printable tempering guide at blog.gygi.com! Let us know if you have any questions!! We believe everyone should learn how to temper chocolate, so we’d love to help anyway we can.
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