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• 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

• 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