The executive chef of dine by Peter Gordon at SkyCity answers your cuisine questions.
Why do some American and Chinese recipes for scallops take off the orange roe? Isn't that the most flavoursome part? Could I leave it on when I'm cooking stirfries or crumbing?
- Jackie
That's the million-dollar question. I never understand it as this has the best flavour in the scallop, I think. Worse still, most (if not all) Michelin-starred French based restaurants do it too - it's scandalous!
I had a gorgeous crispy and melty pork belly the other day. They told me that the belly had been cooked "confit-style" in a long, low oven and oil (or fat - I wasn't sure), then left overnight for the flavours to blend together, before finally pan-frying to get the crispy skin. How would I do this at home? What oil would be best, and at what temperature/length of cooking. Would I marinate or rub the pork belly in anything first?
- John.
That needs a long recipe answer. Marinate the pork belly with lots of herbs, fennel seeds, star anise and ginger. Pour over warm fat (duck fat or pork fat is best) and warm in a roasting dish. Cook at 120C for 5 hours. Leave to cool and store in fat in the fridge. Portion, sear skin side down in a hot pan then flip over and put back in the oven to roast at 180C till crispy.