The executive chef of dine by Peter Gordon at SkyCity answers your cuisine questions.
I'd love to make a twice-baked cheese soufflé that I had in a restaurant. Clearly these are baked ahead of time and then re-heated at serving. What do they do to stop the soufflé collapsing after the first baking, or is it not a true egg-white soufflé at all?
- Barbara
They're actually really simple and won't pose a problem - just find a good recipe (I don't have enough space) and bake them initially in good clean, ideally non-stick, ramekins. They can be made the day before which helps - but practise before your next dinner party so as to look good!
I am doing a mid-winter Christmas and read an English recipe that suggested serving ham with a Cumberland sauce. What is a Cumberland sauce and is it something I could make at home or is it like Worcestershire sauce that you buy in a bottle?
- Julie
Warm equal quantities of port and redcurrant jelly till softened and amalgamated. Add a little finely grated orange zest and juice, a little mustard (I use wholegrain) and to be flash a little grated candied ginger. At this stage, add more of whatever you think it needs, and always serve it at room temp.
I made a creme brulee the other night and the custard bit was grainy - someone said it had "split". What would make that happen? And when it does, is there any way I can rescue it by adding more cream or something in the cooking to get it back to smooth, or is it too late?
- Simon
If it had in fact "split" it means it was overcooked - although it depends on what recipe you used. Was it baked in ramekins, or cooked over a double boiler? Once split, it's almost impossible to salvage it, I'm afraid.
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