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OXO Smooth Edge Can Opener

This video explains why we love the OXO Smooth Edge Can Opener. Enjoy!

can openerfeatured productoxovideo
November 29, 2012 By Gygi Staff
0
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  • Don’t you know about the bird? Well, everybody’s talking about the bird! B-b-bird is the word!! . . Raise your hand if you’re cooking a turkey this Thanksgiving! 🙋‍♀️🙋‍♂️ . . It’s the food lover’s holiday and you better believe we have a week full of tips and tricks and recipes to make sure your bird is the talk of the town! . . If you’re not in charge of the turkey, stay tuned, too! You’ll want our tips for perfect pie crust, lump-free gravy, fluffy mashed potatoes, irresistible stuffing, and reliable rolls!! . . Tell me - what are you in charge of this year??? The full meal?? Just the turkey?? A few sides?? Or PIE???? Find my answer in the comments!
  • The Gygi Chocolate Extravaganza means so much to this three-generational crew. Yes, we love the chocolate, but we love the special moments with our Gygi Family even more! A few things we will always remember: 1 - So many kind interactions with all of you!! The cute mom brought to tears when she thanked us for teaching her about the potential of cookie scoops. The group of friends who have attended the extravaganza for alll ten years! And so many more wonderful hugs with our “virtual” friends! Yes, that’s you! We are absolutely friends. 2 - The kitchen crew, who helped us hold 27 classes in two days!! And somehow, amidst all the crazy, they grew to love each other. At one point, two new friends wiped chocolate from each others faces. That was so sweet! 3 - Our crew of employees who hustled to keep the store going!! Stocking shelves! Sampling chocolate! Answering questions! Giving discounts! They worked so hard. 4 - The passionate chefs and instructors who taught people about chocolate. But, more importantly, they reminded us to cook with our hearts! They reminded us that food is love and that we all have the power to share that love - regardless of whether or not we can temper chocolate! Haha. After 48 hours of chocolate fun, we feel like the luckiest people to be able to experience this kind of magic. Ten Years of Chocolate Extravaganza Magic!!! We couldn’t do this without alllll of these lovely people - and that includes you!!! You’re a part of this Gygi Family! (If only we could figure out a way to take a family photo with allll of you!) 📷: @modbooth
  • I’m dreaming of Maria’s Triple Chocolate Cookies! Wishing I had one for breakfast! With Guittard Chocolate Chips in milk, semi, and white, they are certainly part of a well balanced diet. . . If you’re having chocolate withdrawals too, don’t fear!! Our chocolate sale continues online! Take 15% off allllll chocolate on www.Gygi.com! . . Plus! 10% off everything else on the website! Yay!!!! . . Sale ends tonight (11/17) @ 11:59 MST. Use the code “CHOCLOVE” for 15% off chocolate. Use code “GYGILOVE” for 10% off everything else. Combine the codes for maximum savings. . . Tap the link in our bio to start shopping: @orsongygi . . How many of these @twopeasandpod cookies could you eat????
  • Because there’s just never enough chocolate... . . ...we’re not ready for the chocolate party to end. Ever. . . So, I’ll be wearing my new favorite pins. All day. Every day. Good thing they have rubber backs!! Haha. . . These Gygi-exclusive, cutest enamel pins were designed by the talented Adrienne Cook from @doubleblindsurprise. . . With these cutie pins, you and all your chocolate loving friends can have your chocolate and eat it, too!! . . Because they are on sale now!!!! Link to shop in our bio: @orsongygi Hurry! When they’re gone, they’re gone for good!!!! . . Which one is your favorite?? Let us know and we will pick a few lucky commenters to receive their favorite pin in the mail!! Yay!! . . Do you love (a) “Chocolate Bar” (b) “More Chocolate” or (c) “Chocolate Bon Bons”???
  • Do you prefer: (a)milk (b)semisweet (c)bittersweet or (d)white chocolate?? . . I prefer semisweet, but I’m thinking milk will win. Will you help us out and vote in a comment below!! . . We are feeling pretty obsessed with all the types of chocolate. So, we decided to have a big sale!!! ALLLLL CHOCOLATE is 15% with code “CHOCLOVE” . . Plus, EVERYTHING else online and in the store is 10% off with code “GYGILOVE” . . Sale goes through Saturday in the store. But, the party continues online through Sunday! Yay. More time to buy more chocolate!!! . . If you’re shopping online, you can use both codes for maximum savings!! Just make sure you enter both at check out. . . Link to start shopping is in our bio: @orsongygi . . Okay!! Which favorite chocolate will you be stocking up on? (A)milk? (B)semisweet (C)bittersweet or (D)white???? . . . . . www.gygi.com
  • 100% excited about life, because my diet for the next two days will be entirely chocolate-based. . . Why? Because It’s our annual Chocolate Extravaganza!!! Two days full of chocolate. Can you imagine anything better??? . . I’ll keep you posted on how it all goes - cause I’m planning to share as many behind-the-scenes as possible. . . Will you be attending??? If you’re registered for a class, look forward to some fantastic chocolate instruction. Our line up is AMAZING. . . If you’re not attending a class, you should absolutely still come!!! The store will be full of fun too!! Demos! Samples of chocolate! And giveaways!! (Saturday only: A free photo with @modbooth!! And samples from @snelgroveicecream) So. Much. Goodness. . . Plus!!! The ENTIRE store will be on sale + a little extra off all chocolate!!! Ahhh!!! . . I can’t wait!!! I hope to see your there - either in person or virtually!!! Will you be joining us????
  • Let’s address another chocolate FAQ!! . . “Why is my chocolate grainy??” . . Grainy chocolate is so frustrating. One second, things are fine, and the next? It feels like you’re stirring paste. An no amount of heat will make it smooth again. . . This can happen for two reasons: . . SEIZED CHOCOLATE occurs when any moisture is introduced. Chocolate is oil-based. Oil and water do not mix!!! So, adding any drops of water will cause the fat in the chocolate to separate. The result is grainy chocolate. . . Keep your chocolate flowing by keeping your hands and tools completely dry. Also, do not use water-based colors or flavors with chocolate - only oil-based!!! And use caution when dipping fresh fruits - even their juices can seize the chocolate! Yikes. . . Now, the good news about seized chocolate is that it can be saved!!!! Hooray!!! Add warm cream to seized chocolate and you have a ganache!!! Leave it thin to drip on a cake. Or keep it thick and it makes a great truffle center! . . BURNED CHOCOLATE is not as forgiving. This commonly occurs when melting your chocolate in the microwave. Suddenly your kitchen is filled with a noticeable toasty cocoa smell!! You stir your chocolate and discover a pasty texture in the center of the mass of chocolate. . . Chocolate shouldn’t be heated above 120 degrees, so we always recommend heating slowly and gently!! Don’t forget it in the micro!!!! Even if the smell is subtle, heating above 120 degrees can cause small amounts of burning and compromise your chocolate. . . Unfortunately, there is no way to reuse burnt chocolate. Usually the entire batch is tainted by the burnt taste. So sad. So so sad. Just use caution. . . And know this - we have alllllll ruined a bowl of chocolate!!!! It happens to everyone. Just keep trying and you’ll figure out alllll the fun chocolate quirks!!! . . Want more troubleshooting tips?? You’ll find them on the blog. Linked in our bio: @orsongygi . . . . . . . http://blog.gygi.com/blog/2019/11/05/troubleshooting-chocolate/
  • I used to turn my nose up at chocolate dipped potato chips. . . Seemed like a weird combo. . . Until I tried them!!!!!! Hello! Perfect combo of sweet and salty. . . Have you tried chocolate potato chips??? What do you think??? . . We made this batch for @pinnersconf. Connie had the brilliant idea to add a touch of heat with some cayenne pepper and chili flakes. Ummmmm. Amazing. . . Even if you’re not keen on spicy foods - the heat was gentle and paired sooooo well with the dark chocolate. . . You should make these!!! They are delish - with or with out the heat!!! . . But definitely use ruffle chips!! The crunch can’t be beat!!! . . Tutorial + Recipe linked in our bio: @orsongygi . . Where do you stand on chocolate potato chips??? . . . . . . . http://blog.gygi.com/blog/2019/11/05/chili-chocolate-chips/
  • Caramel Twist Pretzel Rods are the prefect beginning chocolate adventure. Have you made them before?? . . They are visually interesting, especially if you add toppings!Which means you don’t have to stress about perfection. Yay. . . They are the perfect combo of sweet + salty, chewy + crunchy!! People can not resist them! . . These are great for beginners because taste great with easy-to-use compound (oil-based) chocolate. With all the texture and flavors at play, every bite will be satisfying and delicious. . . I often think of all the components in the food when I’m deciding whether or not I want to use the easy chocolate or the gourmet couverture (cocoa butter) chocolate. . . This is an application that will be delicious with either type of chocolate, because of the multitude of flavors and textures. . . How about you??? Do you choose: . . (A) Always the easy route - compound chocolate (B) Mix it up - sometimes easy, sometimes tricky gourmet (C) Nothing but the best - Couverture + tempering. (D) Ummm neither. New to chocolate! . . Let us know!!!
  • When Orson Gygi wore his cap, you knew he meant business. . . Everyday he donned that cap as he hustled through all the tasks required to keep his business thriving. . . And when he arrived home, he set his cap on the table and placed the contents of his pockets inside (which always included his keys and a few quarters). . . Then every morning, Mr. Gygi would place his hat on his head and hustle off to “the company” - his company! . . The store was his pride and joy. Having been raised in poverty, Grandpa quit school after 8th grade to start working. Everything he made, he contributed back to his parents and siblings. . . Grandpa Gygi knew what it meant to work, because he knew what it meant to go without. And that is his greatest legacy - to hustle! To work! To show up every day! . . Orson Gygi’s legacy lives on in the walls of his company. We are forever grateful for the hardships he endured, preserving “the company” for us today! . . We don’t take it for granted. And we think of him daily. With his picture on our wall, he still oversees the future of The Orson Gygi Company. It’s such a privilege and honor to carry on, in his name.
  • I’m obsessed with the comments from our post yesterday!!! They are alllll over the place. Haha. . . Many of you have had GREAT experiences with melting chocolate chips. . . And many if you had TERRIBLE experiences. Fires. Clumps. Burnt chocolate. Seizing chocolate. Swear words. . . And some of you seem to have figured out the secret- you might need to add more fat to make them work!!!! (Veg oil, coconut oil, shortening, etc). . . Why??? Because baking chips are made with a lower ratio of fat to other ingredients so they will keep their cute little chip shape!!! They are not intended to be melted into a nice puddle of chocolate. So, they don’t!!! . . Check out our stories to see how the chocolate chips compared to our favorite easy-to-use chocolate!!! It’s a huge difference!!! . . Our goal with this is to give you the tools and skills to have success in the kitchen. Do we care if you use chocolate chips for dipping?? No way. But we most definitely care if you’re frustrated by it! we hope to alleviate any frustrations you have experienced with chocolate!! . . Which topic should we cover next for #gygichocolate101 ??
  • Time for a confessional!! Purely for scientific purposes!! And mostly to satisfy my own curiosity. So, actually not scientific at all. But definitely, non-judgmental.... . . Have you tried melting chocolate chips to use for dipping, molding, coating, etc???? . . Tell me- yes! or no!!! . . And if it was a memorable experience, how did it go??? Good? Bad? Ugly?????
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