February 9, 2022A behind-the-scenes look at our office and Test KitchenOur team has been working hard on Gastronomixs every day for almost ten years. If you want to know more about what goes on in our office and our Test Kitchen, we invite you for a unique peek behind the scenes!
January 19, 2022'Conscious fine dining' with guest chef Bas van KranenBe inspired by the sustainable and pure cooking style of Bas van Kranen of Flore restaurant. He shares 50 components that you too can use to get started cooking more sustainably.
January 12, 2022Looking back at your trends and data from 2021With now over 32,000 (!) users, dozens of dishes, and 4,000+ components, there was a huge amount of data last year. We’d like to share some interesting insights from 2021 with you!
January 6, 2022A tsunami of umami with guest chef Gareth Ward's componentsGet ready for a tsunami of umami! Guest chef Gareth Ward of Ynyshir restaurant shares 30 components with flavours heavily influenced by Japanese techniques.
November 25, 2021The 10 most spectacular crispy bitesThey are so popular that chefs fondly refer to them as: ‘the crispy bites’. They come in all kinds and forms, and on Gastronomixs, there are so many to be found that we have compiled a handy list for you here of some of the most spectacular creations.
November 11, 2021Gel and jelly, which gelling agents do you use?Gelling agents determine the structure and properties of a gel or jelly. But which gelling agent should you use for what? Discover the differences and uses of gelatine, agar agar, gellan, kappa and iota.
September 23, 2021The difference between rice vinegar, sushi vinegar and mirinRice vinegar is a mild vinegar made from rice, sushi vinegar is rice vinegar with added sugar and salt, and mirin is a sweet Japanese rice wine. They may seem similar, but they are clearly different in flavour, composition and use.
August 25, 2021Corn, grain or vegetable?We eat it like a vegetable but it doesn't come under any one vegetable family. In puffed form, as popcorn, people can't seem to get enough of it. But what is corn, actually? What can you do with it and do you know when it is in season?
July 29, 2021Finally! Everything you’ve always wanted to know about hollandaise sauceThis egg-based sauce is unmissable from every chef's repertoire. The principle is simple, the hard part is that you have to keep a constant eye on it. Just enough heat to bind it, but not too much that it curdles. You need to literally, play with fire.
June 24, 2021What you need to know about binding saucesThe texture of sauces is an essential part of the final result. Binding can be done in various ways and each method has its pros and cons. But do you actually know what happens if you, for example, start using starch? We sum it up for you here.
