Blog

• Garlic's more subtle cousin

  04-07-2019 in Ingredients

  Everything you have always wanted to know about wild garlic: when it is available, where, whether you can pick it yourself, and more! Read more

• Mirin, sushi vinegar, and rice vinegar

  06-06-2019 in Ingredients

  You may already be familiar with mirin, sushi vinegar, and rice vinegar. They can be found in almost every kitchen these days. But what are the differences between them? Read more

• 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