Blog

• What you need to know about binding sauces

  24-06-2021

  The texture of sauces is an essential part of the final result. Binding can be done in various ways and each method has its pros and cons. But do you actually know what happens if you, for example, start using starch? We sum it up for you here. Read more

• 5 steps for the perfect risotto

  27-05-2021 in Techniques Tips & trics

  A well prepared risotto is incredibly delicious, but sadly, sometimes things go slightly awry. Yet it's not rocket science and most especially, time is of the essence. But what do you actually know about this Italian classic? Read more

• Moving up to the next level together

  26-05-2021 in News

  To keep on providing you with the best of inspiration, our new platform will go live in June, along with a new pricing system. The monthly subscription fee will rise from €7 to €9 per month, with the annual fees rising from €70 to €90 per year. Read more

• 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