ASK PETER GORDON
Peter Gordon: Not just a vampire killer
Can you tell me about preserving garlic in oil? Many recipes say you can use raw garlic in oil, either to infuse the flavour into the oil or use garlic, chillies etc to marinate feta in oil (for...
Read MorePeter Gordon: The trouble with truffles
I just wanted to know if there's any flavour that clashes with truffle oil. I had a meal out which claimed truffle potatoes as an accompaniment, but I could barely taste the oil. I have had it...
Read MorePeter Gordon: Keeping herbs for longer
Coriander adds a powerful flavour. I enjoy the flavour of coriander but each time I buy a bunch I don't need it all and try to keep the remainder for future use. The next day it is tired and...
Read MorePeter Gordon: The secret to crispy duck
Hello Peter. I am making crispy duck and I want to know if I can put it in the pressure cooker for an hour first in order to get the duck fat out the day before. Then I would strain the liquid, let...
Read MorePeter Gordon: Different from the zest
Lemons and limes: can you tell me which is better and why? - Evelyn Peryman A lemon or a lime ... to me it's in the same vein as choosing between cinnamon or cloves. They're both spices (as lemons...
Read MorePeter Gordon: Get your wobble on
We recently viewed an Australian MasterChef programme, which showed a recipe for an oyster dish that incorporated gellan gum mixed with apple juice. Would you please advise as to where we can...
Read MorePeter Gordon: As keen as mustard
Hi Peter, I am trying to find a substitute for Tewkesbury mustard and came across your article. Could you please advise the percentage horseradish sauce to wholegrain mustard. - Dave Saunders,...
Read MorePeter Gordon: Good looks versus practicality
I note that from viewing chefs on TV (Al Brown, for example) that some prepare their food in large stainless steel bowls. However when they use citric acid (lemons, for example), won't there be a...
Read MorePeter Gordon: Finding flavour with vegetarians
I can't seem to make soup for vegetarian friends that doesn't taste insipid. Do you have any tips for a really well-flavoured vegetable stock? Is there a good stock powder that I haven't discovered...
Read MorePeter Gordon: Homemade bangers a thing of beauty
I recently tried making my own sausages. My local butcher sold me some synthetic casing, and I made my own filling. However when it came to filling the casing, I was stymied by its stench. The...
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