Thursday, 29 January 2015

Raisins / currants

The components chart for grapes has been put together with the help of a number of enthusiastic Gastronomixs users. One of the components you'll find, for example, is a purée of raisins and capers. But what is actually the difference between a raisin and a currant?

Both raisins and currants are dried grapes. The difference, however, is that currants are made from a seedless variety of grape with a very small fruit, while raisins are made from a variety of grape with larger fruits. The production process is the same for both, with bunches of grapes left to dry in the sun among vine branches. Moisture levels in the grapes drop and the fruit falls off the stalk. The darker the colour of a currant or raisin, the sweeter it will be. You can also get light coloured currants, of course, which have been immersed in a saline solution, known as potash, before undergoing the drying process. The USA, in particular, is well-known for its currants and raisins and is where the technique was originally developed to be able to keep grapes for longer.


You'll find a variety of components containing raisins on Gastronomixs. How about a tangy redcabbage, ginger, and raisin salad for example? What will you use them for?

Thursday, 22 January 2015

Gelatin

In this blog we'll be giving you a refresher on gelatin! Gelatin is incorporated in many products in which it cannot easily be substituted. It is usually made from proteins from the bones and skins of pigs and is sold in two forms: gelatin leaves and powdered gelatin. Although both produce the same result, there are some differences between them. 

Powdered gelatin
Powdered gelatin is often used to make sweets as it is more resistant to heat than gelatin leaves. Powdered gelatin needs to be dissolved in the liquid you eventually use. This liquid is initially at room temperature or cooler, is allowed to stand for 15 minutes after you add the gelatin, and can be heated up to a maximum of 50 degrees. 

Gelatin leaves
Gelatin leaves can absorb ten times their actual weight in moisture. It is therefore important for the gelatin to be soaked in cold water at a temperature of 7 degrees. This will make it easier for the gelatin to dissolve afterwards in a warm liquid. Due to the small surface area of gelatin leaves, less air gets into the liquid, making the leaves suitable for making clear jellies, for example.

Gelatin is used in cooking not only as a gelling agent, but also as a binding agent, emulsifying agent, and stabiliser. Gelatin must never be allowed to boil. This is because it is a protein that will coagulate at high temperatures and lose its gelling ability. If you want to substitute gelatin leaves with powdered gelatin, remember that one gelatin leaf is equivalent to 1.5 grams of powdered gelatin.

Want to know how you could use gelatin in the kitchen? At Gastronomixs you'll find various components containing gelatin!

Thursday, 15 January 2015

Must-read: Quique Dacosta

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.

Through his self-titled book, this month's guest chef, Quique Dacosta***, gives us a glimpse into his world and evolution, based on the three pillars of knowledge, culinary ecosystems, and research. He looks back at his cuisine over a period from 2000 to 2006, and reflects on his developments and discoveries. The book contains more than 90 dishes from this period, accompanied by beautiful photography.

It is part of a multimedia project, which also includes a website called Quique Dacosta's Universe. By purchasing the book, you will also be able to access the site. Although you can also visit the site without purchasing the book, you will only be able to see a selection of previews.


This book is a definite must-have for your bookcase; not only does it look good, you can also learn a lot from it! Click here to see the three compositions he shares with us this month.

Thursday, 8 January 2015

Update: Components & basic recipes

It won't have escaped your attention that Gastronomixs recently added a wide choice of basic recipes! We've also made it extra easier for you to find them.

If you now go to the components section in Gastronomixs.com, you'll see two tabs: Ingredients and Basic recipes. Just click on the Basic recipes to see various categories containing basic recipes. These categories will be expanded considerably in the coming year. 

Go to components and click on the Basic recipes tab.














You'll always have the basic recipes at hand!

























You can also save basic recipes you often use as favourites in MyGSX of combine them with other components to create your own composition!