@sarahgaviganSarah Gavigan

Cook & Founder @otakuramen_ Follow my OBSESSIONS in the kitchen while I teach you the why behind the recipes.

card updated Oct 28, 2026 · 10 clips parsed · following 864 · 581,300 likes total

Engagement8.86%above average

Account summary

@sarahgavigan has 63,000 followers and 476 videos. Across the 10 parsed clips the average is 6,927 views and 572 likes. Engagement to views is 8.86%, which is above average for TikTok. On the newer half of the feed the response is falling (−1.04 pp). Posts roughly 4.1 times a week. An average clip reaches 11% of the follower count.

Followers

63K

+2.8K in period

Engagement

8.86%

−1.04 pp newer half

Average views

6.9K

median 4.3K

Likes per clip

572

19 comments avg

Shares / saves

22 / 159

2.29% of viewers save

Posting rate

4.1 / wk

reach 11% of followers

Latest clips

10 collected

Finished chicken stock is a base. Kombu and ginger are how you steer i — @sarahgavigan

5.3K0:41Finished chicken stock is a base. Kombu and ginger are how you steer it. Kombu adds a clean savory depth without making 43411580

Asian stock and French stock are built for different jobs. French stoc — @sarahgavigan

8K0:30Asian stock and French stock are built for different jobs. French stock is about building flavor in the liquid. Chintan 469161678

Same bones, two pots, two completely different stocks. Half went in th — @sarahgavigan

17.1K2:03Same bones, two pots, two completely different stocks. Half went in the pressure cooker for 1.5 hours with a natural rel1.5K5876614

Lamb shanks and braised greens tonight, and neither one was planned. T — @sarahgavigan

2.4K1:05Lamb shanks and braised greens tonight, and neither one was planned. This is the method. If I see lamb shanks, I buy the2143321

This is what "cook what you have" looks like in practice. Today's pant — @sarahgavigan

3.8K1:38This is what "cook what you have" looks like in practice. Today's pantry soup starts with tomato paste, plus a tomato sa2344884

I shop differently than most people, and it's not a chef thing. It's a — @sarahgavigan

3.5K1:25I shop differently than most people, and it's not a chef thing. It's a systems thing. Almost nothing in this basket was 31811221

Five mistakes that are making your stock worse. #1 Writing off the pre — @sarahgavigan

16.5K1:06Five mistakes that are making your stock worse. #1 Writing off the pressure cooker #2 Roasting every bone #3 Leaving out1.7K6690560

Did you make the Salted Lime? 🍋‍🟩 Well guess what? It makes possibly t — @sarahgavigan

4K0:19Did you make the Salted Lime? 🍋‍🟩 Well guess what? It makes possibly the best margarita I have ever tasted. Time and pat2044630

One tomato, pulled apart. Skins get dehydrated, ground to powder and m — @sarahgavigan

4.2K1:38One tomato, pulled apart. Skins get dehydrated, ground to powder and mixed with togarashi. Pulp goes in the freezer, the371171366

Part two: I tasted my own mistake. Last time I told you that you could — @sarahgavigan

4.4K1:23Part two: I tasted my own mistake. Last time I told you that you could run a lighter 4% brine as long as it lived in the2104332

Engagement per clip

10 parsed clips · newest on the right · click a bar to open the clip peak: 11.5% ER

Sep 18Sep 27Oct 5

Date	Views	Likes	Comments	Shares	Saves	ER
Oct 5, 2026	5,349	434	11	5	80	8.41%
Oct 3, 2026	8,037	469	16	16	78	6.23%
Oct 1, 2026	17,100	1,524	58	76	614	9.70%
Sep 29, 2026	2,448	214	3	3	21	8.99%
Sep 27, 2026	3,788	234	4	8	84	6.49%
Sep 26, 2026	3,541	318	11	2	21	9.35%
Sep 24, 2026	16,500	1,744	66	90	560	11.52%
Sep 21, 2026	3,954	204	4	6	30	5.41%
Sep 19, 2026	4,193	371	17	13	66	9.56%
Sep 18, 2026	4,363	210	4	3	32	4.97%