Blog

• The (mother) sauces that every cook should know

  16-12-2020 in Ingredients Techniques

  If you have spent more than a few weeks at a culinary school, you couldn’t ignore it: the classic sauces schedule, as prepared at the end of the 19th century by the French chef Escoffier. But is it still relevant today? Read more

• 5 golden tips for a tight mise en place planning

  10-11-2020 in Tips & trics

  Two possible scenarios for next Christmas: restaurants may be allowed to open again soon or the catering industry remains closed and for many, it will be their very first Christmas take-away service. So, how can you plan this far in advance? Read more

• Making deliveries whilst maintaining your style

  05-11-2020 in Tips & trics

  Once again, the hospitality industry is being seriously challenged by the coronavirus, with restaurants around the world at risk of being forced to close. Have you thought about providing deliveries or takeaways to compensate for lost revenue? Read more

• Playing with building blocks: varying with the classics

  21-10-2020

  At the heart of Gastronomixs is an enormous database of recipes presented in the form of building blocks that you can use to create new recipes in the blink of an eye. You can also use a building block to change one of your own recipes. Read more

• Fish sauce: a historic flavour enhancer

  17-09-2020 in Ingredients

  If you've ever made Asian-inspired dishes, you're bound to have come across the Thai fish sauce called Nam Pla or the Vietnamese version called Nuoc Mam. Time to take a closer look at this ancient, fragrant flavour enhancer. Read more

• 9 facts about the fuel that keeps chefs going: coffee

  19-08-2020 in Ingredients

  Most chefs prefer their cuppa Joe black... And in copious amounts. Coffee keeps you alert and keeps you going, and we can all use some of that. In this blog we share nine facts about the black gold! Read more

• Get started with fermentation, at home or in the kitchen

  15-07-2020 in Techniques Tips & trics

  If you've always wanted to try fermenting but just never found the right moment, then this blog is just for you! With only three simple components you can get started on fermenting straight away, whether you're at home or in the professional kitchen. Read more

• The top 5 most viewed vegan components

  18-06-2020 in Ingredients Tips & trics

  Guests' wishes are changing, and the demand for vegan dishes is increasing. Chefs are trying to meet this demand and are searching for solutions to prepare the classic dishes, but now with a vegan twist. Read more

• Everything you need to know about preparing steak

  20-05-2020 in Techniques Tips & trics

  A well-cooked steak remains a firm favourite and can still reveal a lot about a chef's skills. However simple it may seem, it's the details that make a difference. Read more

• Everything you have always wanted to know about meringue

  08-04-2020 in Techniques

  We receive a lot of questions about how to make and use meringue in the kitchen. Cooked meringue, dense meringue, raw meringue, Italian meringue, Swiss meringue, and French meringue: can you remember the differences and similarities? Read more