Blog

• Highlights from Food on the Edge 2018

  22-11-2018

  During this symposium, chefs and foodies from across the world come together to talk about the future of food and gastronomy. Feel like you missed out? Well, you definitely have! But don't worry, we'll tell you all about it in this blog. Read more

• Dave Newman about his two-week trial

  13-11-2018 in News

  For chefs working in a fast-paced varied environment like Dave – being able to use a platform to check endless culinary combinations is extremely useful. Dave is one of the many chefs who has tested out Gastronomixs. We asked him about his opinion! Read more

• Cooking meat at low temperatures: good things take time

  01-11-2018

  In this blog you can read all about the low temperature cooking of meat. With juicy meat as an end result. Read more

• Carlos Martinez about his two-week trial

  11-10-2018 in News

  Carlos Martinez is the former head chef at Maze by Gordon Ramsay and group head chef at Chucs Italian restaurants in London. He is one of the many chefs who has tested out Gastronomixs. We asked him about his opinion! Read more

• The siphon: handy, quick, and versatile

  04-10-2018 in Techniques

  The siphon is a tool that can be used in all types of kitchens. But where does the gas come from and how does the end product actually hold this gas? Read more

• Brining: from necessity to luxury

  06-09-2018 in Techniques

  In this blog we discuss the brining of the past and of the present. Read more

• The many types and uses of pine nuts

  02-08-2018 in Ingredients

  Pine nuts have become a popular ingredient in kitchens all around the world. Yet, not many people know where the pine nut comes from or where it grows. That is why today’s short blog will help you to expand your knowledge of commodities! Read more

• Stock: letting time do all the work

  26-07-2018 in Techniques

  Making your own stock seems to have become a thing of the past. A lack of time and too little space in the kitchen are all reasons to rather use those stock cubes or pastes. Home-made stock is the foundation of your kitchen and the signature of the chef! Read more

• Sponge cake: a modern classic

  19-07-2018 in Techniques

  Sponge cake making is a method which has already become a classic preparation technique. This comes as no surprise, as you can use this technique to create an extremely airy cake that can be used in both sweet and savoury dishes in no time. Read more

• He couldn’t even boil an egg!

  05-07-2018 in Techniques

  We can hear you wondering: ‘Boiling an egg? Who can’t do that?’ Yet, have you ever thought about what happens during the cooking process? Read more