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• Making your own miso in just two 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

• 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

• 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

• Lardo di Colonnata

  04-05-2018 in Ingredients

  You can never have too much knowledge about products, which is why today's blog item talks about Lardo di Colonnata. Read more

• Quinoa, a flowering plant

  25-04-2018 in Ingredients

  Since a couple of years, quinoa has become very popular. Wondering about where quinoa comes from and how to cook it? We've got the answers! Read more

• Sumac, the subtropical herb

  15-12-2017 in Ingredients

  Do you ever use sumac in the kitchen? In this blog we'll tell you a bit more about this ingredient. Read more

• Tuna spine marrow

  06-12-2017 in Guest chefs Ingredients

  For this component, Joachim Wissler was inspired by Japanese cuisine. We show you the precise location of the marrow and how you can remove it from the spine. Read more