Blog

• Perfectly cooked fish without breaking a sweat

  16-05-2019 in Ingredients

  Cooking your products to perfection is an art! It's the Holy Grail for chefs, as the perfect preparation is what makes a dish. In this blog, we tell you everything you need to know about cooking fish at a low temperature. Read more

• Tom Everard-Fairburn Brooks about his two-week trial

  18-04-2019 in News

  As head pastry chef at Thornbury Castle, Tom spends a lot of his time creating new dishes and petit gateaux for his menu at the castle. His initial impression of Gastronomixs was one of astoundment! Read more

• Clarified butter, do more with less

  11-04-2019 in Techniques

  Clarified butter is an extremely useful ingredient in the kitchen and you can create new ways to use it by simply extracting certain components. But what exactly can you remove from the butter, and more importantly, how do you make it? Read more

• Andy Brooks about his two-week trial

  03-04-2019 in News

  When asked to trial Gastronomixs for the first time, Andy jumped at the chance given his experimental approach to menu-building and development. Read more

• Stephen Holland about his two-week trial

  20-03-2019 in News

  Stephen is big on first impressions, he makes his mind up pretty quickly and sticks with it... Want to know about his first impression on Gastronomixs? Then you should definitely read this short blog! Read more

• All about air

  28-02-2019 in Techniques

  What every cook should know about making a really stable foam. Read more

• Fermented flavour enhancers: soya sauce, miso, and fish sauce

  17-01-2019 in Techniques

  Fermentation is all the rage at the moment. But where do all the different fermented flavour-enhancers come from and what do they all contain? In this blog we’ll explain it all. Read more

• Gel and jelly: which gelling agents should you use?

  20-12-2018 in Ingredients

  Making a jelly might seem simple but what actually happens when you make a gel or jelly? In this blog we give an overview of the most commonly used gelling agents in the kitchen and how to use them. Read more

• Amy Nancollis about her two-week trial

  27-11-2018 in News

  Amy’s first impressions of Gastronomixs was that “it’s a great tool for writing menus and dish planning.” She is one of the many chefs who has tested out Gastronomixs. We asked her about her experience! Read more

• Highlights from Food on the Edge 2018

  22-11-2018

  During this symposium, chefs and foodies from across the world come together to talk about the future of food and gastronomy. Feel like you missed out? Well, you definitely have! But don't worry, we'll tell you all about it in this blog. Read more