ASK PETER GORDON
Peter Gordon: Stewing over perfect chowder
Making chowder comes down to personal preferences. My seafood chowder lacks thickness and depth of flavour despite using fish stock, plenty of cream and marinara seafood mix. What ratios are...
Read MorePeter Gordon: Turning on the heat
What are the pros and cons of the new generation induction cooktops compared to gas hobs? I've used both and as a very average domestic goddess find induction quick, clean and easily controlled....
Read MorePeter Gordon: Pour some sugar on me ...
I found a recipe online for shortbread cookies in the US which includes "powdered sugar". I have never come across this term and was wondering if it is icing sugar? Could you please clarify? -...
Read MorePeter Gordon: Pull the other one
I have been to Panchos Mexican restaurant, where they make the best shredded beef chimichanga. Can you please advise how to make the shredded beef please? Is it shredded before or after cooking?...
Read MorePeter Gordon: Sweet and sour notes
Could you explain the various pros and cons of balsamic vinegar? Normally I would spend around $50 for a 200ml bottle, but I see the best balsamics aged 100 years sell for $1200 for 300ml - this...
Read MorePeter Gordon: Talking a whole lot of tripe
Tripe is usually bleached in Western countries. I recently bought about a kilo of honeycomb tripe, which looked very good. I cooked it the usual way, however, on tasting it I could detect the...
Read MorePeter Gordon: Brings tears to the eyes
I have tried to make French onion soup a couple of times but found it too sweet. What onions are generally used? I have heard that new onions are less sweet than old onions. Would white onions be...
Read MorePeter Gordon: Clearing up the mess
I was wondering if you could tell me why when baking fish or meats occasionally a white, thick skimmy matter forms. - Thanks, Effie I'm no expert, and I'll probably be corrected by a few foodie...
Read MorePeter Gordon: Top tips for a foolproof pav (+recipe)
I always wondered what the key to a perfect pavlova is. Do things like adding vinegar or letting it rest acually help? - Daniel Molina My mum Timmy makes the world's best pavlova and her recipe...
Read MorePeter Gordon: Hamming it up
For special occasions we have often glazed and baked a small ham, what is described as a "Baby Bordeaux" ham. What does that mean? Pigs are much leaner these days. Up to a point that is a good...
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