Blog

• The 7 most common creative challenges

  03-10-2019 in Tips & trics

  Every chef at every level encounters creative challenges in the kitchen every day. We have compiled the seven most common ones for you! Read more

• Maillard reactions

  05-09-2019

  As a chef, you're always looking for rich savoury flavours. The so-called Maillard reaction has a great influence in this regard. In simple terms, this reaction results in the browning of food. So how do you bring about this reaction? Read more

• Niall Hill about his two-week trial

  15-08-2019 in Gastronauts

  Niall is a food consultant with many years of experience in the industry. Want to know what keeps Niall going and what his first impression on Gastronomixs was? Then do read this short blog! Read more

• Making your own miso in just 2 steps

  08-08-2019 in Ingredients

  Miso is a commonly used product in kitchens everywhere. It is a product that you want to keep using, but you also want to distinguish yourself from your colleagues. At Gastronomixs, we have the solution: make your own miso! Read more

• 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 Gastronauts

  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 Gastronauts

  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