Thursday, 20 November 2014

Must-read: Momofuko Milkbar

A recurring item on the Gastronomixs blog: the must-reads in culinary literature!

Books on culinary themes and cookery books are a source of inspiration, whether culinary literary classics or new books hot off the press. The recipes printed in cookery books can be used to master a technique, try out a flavour combination, or discover a new way to prepare a familiar ingredient. But above all, the most enjoyable aspect is coming up with new takes on existing recipes.

The book 'Momofuku Milk Bar' follows on from the 'Momofuku Cookbook' and reveals recipes for the most scrumptious cookies, pies, cakes, and ice cream, and all sorts of other innovative treats. Momofuku is the name of several restaurants in Australia, the USA, and Canada founded by renowned chef David Chang.

When the Momofuku cookbook was published, the question everyone was asking was why didn't it contain the fantastic desserts and sweet treats from chef Christina Tosi? Christina Tosi is responsible for the desserts in three of the Momofuku restaurants. It was subsequently decided to publish the Momofuku Milk Bar book. The book starts with chapters on basic ingredients, basic equipment, and useful tips, and is then divided into clear chapters on topics such as fudge, cheesecake, ganache, crunchy desserts, non-crunchy desserts, and pastry. The recipes are accompanied by beautiful photographs and clear explanatory texts.

If you're looking for inspiration for desserts or sweet treats, this book is certainly worth every penny!

Thursday, 13 November 2014


You'll often see vanilla used as an ingredient in various components and compositions. A standard ingredient in our kitchen, we'll give you more background information about vanilla in this blog.

Vanilla orchid
The vanilla pod comes from the vanilla orchid. Vanilla pods are spices used for tobacco, perfume, and food. Although the vanilla orchid originates from Mexico, it is now grown in many other areas in the world. Madagascar is currently one of the largest producers of vanilla. 

The well-known vanilla pod is the fruit of the vanilla orchid. Although it looks like a bean, it is actually a berry. Vanilla pods are harvested unripe before being 'fermented'. This means they are first heated in water and then gradually dried. The familiar taste and aroma of vanilla develops during this process.

Bourbon vanilla
Bourbon vanilla is something you'll often come across. It is a more exclusive type of vanilla of a very high quality and originates from the island of Réunion (formerly called Bourbon). You may be interested to know that the largest buyer of natural vanilla (not necessarily Bourbon) is Coca Cola. In 1985, Coca Cola decided to use a synthetic substitute for vanilla, which led to the collapse of the Madagascar economy. Once it was decided to revert back to the previous recipe, the economy started to recover.

Thursday, 6 November 2014


Have you taken a look at the Gastronomixs archive? In our ever-growing archive, you'll find compositions such as ‘Tuna tataki with avocado and crab spring rolls’. Ever heard of tataki? Today our blog addresses this very special Japanese component.

Tataki, also called tosa-mi, refers to a Japanese method of preparing meat or fish. The meat or fish is seared very briefly over a flame or in an extremely hot pan, cooled quickly by briefly marinating in vinegar, and then cut into slices and rubbed with finely chopped spring onions and ginger.

The sudden interruption of the cooking process results in an unusual reaction: the meat or fish contracts, as it were, producing a particularly succulent texture. Tataki originates from the area around Nagasaki and the existence of a port here ensured the dish quickly spread to the rest of the world in the 19th century.

Take a look at Gastronomixs where you'll also find the component Tuna tataki. Combine this component in MyGSX with other components to create your own composition!