Blog

• Get started with fermenting, 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

• Top 10 crumbles

  16-03-2020 in Ingredients Tips & trics

  Crumbles are incredibly versatile! When you think of crumbles, you might immediately think about sweet preparations. However, in recent years you will have seen more and more savoury crumbles. In this blog we'll tell you about the 10 most viewed crumbles. Read more

• Freddie Innes about his two-week trial

  12-03-2020 in Gastronauts

  Freddie would definetely recommend Gastronomixs, because: "It’s a recipe guru that gives you every recipe you could probably think of." He is one of the many chefs who has tested out Gastronomixs. We asked him about his experience! Read more

• Dish presentation: here are some trends and tips

  19-02-2020 in Tips & trics

  If you aspire to be the Rembrandt of the culinary world but struggle to make your dishes look like works of art, then read this blog for trends and tips on dish presentation. Read more

• Tempering chocolate 2.0

  15-01-2020 in Ingredients Tips & trics

  Tempering chocolate in a restaurant kitchen is often difficult because conditions are often not optimal. In this blog we tell you all you need to know about chocolate and how to work with it with the help of master patissier Hidde de Brabander! Read more

• Sambai vinegar: the Japanese condiment

  05-12-2019 in Ingredients

  Have you ever heard of sambai vinegar? Today we'll tell you more about this very popular Japanese condiment. Read more

• 5 Top tips for the perfect menu for Christmas (or other occasions)

  07-11-2019 in Tips & trics

  Every chef has covered menu design during their training. The essence of a good menu lies in its structure and arrangement, its variety, and its balance. In this blog, we share a few tips on how to perfect your Christmas menu... Read more