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• 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

• Get started with fermentation, 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

• 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

• 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

• 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

• 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

• 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