Blog

• Every advantage has a disadvantage

  06-05-2021 in News

  June is almost here! That is when we are launching a new and improved Gastronomixs website. We are going to ensure that it will be even more user-friendly than before. The majority of changes will be to your direct advantage. Read more

• Delving into: pasta dough

  29-04-2021 in Techniques Tips & trics

  Pasta is immensely popular worldwide and used at different levels in every kitchen. This beloved flour dish is available in all shapes and sizes, and is satisfying to make from scratch. In this blog, you can read everything you’ve always wanted to know. Read more

• You can't argue about taste… Or can you?

  25-03-2021 in Tips & trics

  For a chef, everything revolves around taste and experience. Thanks to the sense of taste and smell, your guests can enjoy your well-thought out creations. But how does taste work? We will fill you in Read more

• Delving into: sourdough

  25-02-2021

  With sourdough bread, we use so-called "sourdough" instead of yeast to make the bread rise. This takes time, love and attention. Have you always been too busy to dive in? If so, then now’s your chance! Read more

• Invest time in your knowledge? This is your chance!

  28-01-2021

  Are you the kind of person who always has your nose in a book or are you just happy to switch off after a long day of hard work? We all know that maintaining your knowledge is essential, but the hectic time spent in the kitchen often doesn't allow you to. Read more

• 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