Category Archives: Gastrokid Glossary

Global Glossary: Nutmeg

Posted on April 6, 2011 by Matthew

Pungent, powerful, nutmeg is one of the world’s most sought-after spices but did you realise how important a role it played in shaping American history? First let’s understand a little about where this magical fruit comes from.

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Gastrokid Global Glossary – The Potato

Posted on December 23, 2009 by Matthew

Here at Gastrokid we’re always fascinated by the history and origin of our favorite foods so we’ve decided to embark on a global adventure (via the Internet at least) to build a glossary that will explain the history of food … Continue reading →

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Gastrokid Glossary: The Maillard Reaction

Posted on August 11, 2009 by Matthew

Named after the scientist Louis-Camille Maillard, this chemical reaction is what’s responsible for so much of the deliciousness in this dish (and any other dish that gets brown under heat; brown is the color of caremilization and flavor). Under high … Continue reading →

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Gastrokid Glossary – Keep it Dry

Posted on August 1, 2009 by Matthew

We’re always on the lookout for things to keep the kids occupied while we’re trying to throw together the family meal. And that’s why it helps to get them involved in some of the prep work. Why not have the … Continue reading →

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Gastrokid Glossary – Emulsify

Posted on July 28, 2009 by Matthew

Emulsify is a fancy word for mixing two liquids that don’t want to combine, such as oil and vinegar. While you’ll never get them to blend into each other, you can break them down into tiny bubbles that will approach … Continue reading →

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Gastrokid Glossary – Burrata

Posted on July 26, 2009 by Matthew

This specialty cheese ball takes its name from “burro” which means butter in Italian. Its outside skin is made from stretched mozzarella and its center is filled with fresh cream and unspun mozzarella curds. – Matthew Find more Gastrotips like … Continue reading →

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