New food forum with a focus on techniques and raw materials in strong growth

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The forum is called GastroFun.DK and the three founders’ strong interests in the food preparation method sous vide, the meat maturation process dry aging (hook maturation / dry maturation of meat), molecular cooking, baking, and desserts.

However, the new forum is for everyone. “We do not believe in the polished image of dishes that are perfectly prepared and cooked without problems. We also see the picture of the huge dishes and the failed attempts,” says Per, who is editor and co-founder. “We want to show how we play in the kitchen and that cooking becomes a fun and entertaining activity with us.”

New methods are added and old techniques are brought forward so that you can get an understanding of how to cook, both today and traditionally. Our friends and family participate and we exchange experiences – both the good and the bad.

Therefore, the founders also hope that the Danes will take the forum to heart and help to share the experiences from the kitchen.

The vision is to achieve a site that buzzes with activity from both writers and users. Where everyone can participate and get inspiration from the many attempts that have either failed or succeeded.

The site was launched in October and the growth is high, both in the number of users in the forum and the number of visitors. It can be seen in i.a. pastry and dessert recipes, which are among the most-read stories/recipes on the site.

The sous vide technique has gained a large foothold in the Danish consciousness over the last few years and has gone from something that could only be bought online in specialty stores to being public property and something that can be bought in a regular supermarket. “We experience that dry aging is gaining a large foothold in the Danes’ consciousness, as we are bombarded with questions about it by our readers/users both per. mail and via our Facebook group Danish Dry Aging Enthusiasts. We do everything we can to find experts who can help us answer them. says Ronnie, who is the editor of the site.

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