It’s pretty, it’s delicious, and it makes everyone smile, yep, we’re talking about a loaf of our homemade braided bread. We’ll give you a step-by-step explanation all about how to make a beautiful braided loaf. Just use the recipe we spotlighted yesterday, you know the one, “One Bread Recipe for Endless Possibilities“, and let’s start braiding.
Learning how to sear a steak is a kitchen basic. Plus, it can help you throw a quick dinner together when you are running short on time, which is something we can all use a little more of.
Searing meat is all about building the flavor and juices. The moment the meat touches the scorching hot pan it begins to caramelize, creating that fabulous taste we all crave. After searing each side of the steak all that is left is cooking it for the appropriate time and allowing it to rest for 10-15 minutes for a fast, perfectly cooked dinner.
Parchment paper should be a staple in every kitchen, ranging from the gourmet to the ordinary. It works as a non-stick for baking, a bag for cooking, and a quick clean-up when you’re finished. So, we’ve decided, as part of the Gygi’s kitchen basics campaign, it was necessary to show how to cook in parchment paper. Watch our 1 minute video and go through our quick and easy 5-step process to become the pro of cooking in parchment bags.
We prefer using parchment bags when cooking because they allow you to skip the hassle of folding all the edges. They make it easier by allowing you to simply place your food in the bag, fold one edge, and have a mouth watering meal in a matter of minutes.
Let’s talk vegetables, they might not be your favorite, but when cooked right can add tremendous flavor, color, and nutrition to a meal. One of the most common ways to cook vegetables is to steam them with a little hot water in the bottom of a saucepan and a steamer basket. It’s easy to tell if your vegetables are done by the color and tenderness of the vegetable.
Here is a quick guide to steaming vegetables.
With the holidays right around the corner Orson H. Gygi figured our customers were gearing up to start making sweets and treats and cookies and cakes. We also know that there is nothing sweeter during the holidays than a treat made of smooth, melted, creamy, gooey, caramel goodness. However, obtaining the right consistency takes know-how. That is why here at Orson H. Gygi we thought we would create a post highlighting some simple tricks and tips to remember when dealing with caramel. Below is a simple, easy to understand, guide about how-to cook with caramel:
The number of creations constructed in the kitchen are endless. At Orson H. Gygi we think the gadgets should be endless as well. We’ve gathered 4 unique kitchen gadgets you probably didn’t know existed but are a must have.
Gadget 1: 3 Piece Fruit Scoopers
These tools can slice, dig, and scoop almost anything. They work great with melons, kiwis, and our favorite, potatoes. These scoopers help scoop out the inside of potatoes so well that it makes twice baked potatoes quick and easy.
Thanksgiving leftovers are one of the best parts of a Thanksgiving feast (if there are any!) So, what do you like to do with your leftover turkey? Regardless of how you like to eat it days after Thanksgiving, here are a few Thanksgiving leftover ideas and safety tips.
Every turkey needs great stuffing. Read our tips on how to stuff a turkey to delicious perfection!
- For more even cooking, cook your stuffing outside the bird in a casserole dish. Use a food thermometer to check the internal temperature of the stuffing. The center should reach 165 degrees F.
If you choose to stuff your turkey, keep wet and dry ingredients separate and combine just before stuffing.
- If preparing ahead of time, chill all of the wet ingredients (butter, cooked celery and onions, broth, etc..)
- Mix wet and dry ingredients just before filling the turkey cavities. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment. Fill the cavities loosely.
- Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches 165 degrees F.
Got Giblets? Remember to remove the giblets from the turkey cavities after thawing. Cook them separately.
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*All of this information has been taken from the USDA Food & Safety Inspection Services website.
Is Guittard Chocolate peanut free? We get this question a lot, so today I’m going to let Guittard answer: