The executive chef of dine by Peter Gordon at SkyCity answers your cuisine questions.
My pork chops are always tough. How do I cook them with colour and keep them tender?
- Ray
Too often people overcook pork - it's quite lean meat if you ignore the lovely fat. Sear in a hot pan or grill to colour, then cook only till medium. Rest for 5 minutes before serving - the heat held within each chop will keep the meat cooking till done, but also keep it tender.
I love that antipasto mix of sundried tomatoes and feta cheese you can buy in supermarkets, and would like to have a go at making my own. What do you add to the olive oil to give it great flavour, and how long will the cheese keep in that mixture?
- Gemma
Try dried thyme, oregano and chilli flakes. The cheese will last at least two weeks, if kept covered in the oil.
I want to make cold desserts that require raw eggs. Is there a way to prepare them to kill any bacteria, but leaves them still suitable for cold desserts?
- Jane
You can read about pasteurised egg whites here.
They should be 100 per cent safe - in 30 years of cheffing with raw eggs I've never had a problem. Buy reputable ones though.
* To ask Peter a question, click on the Email Peter link below.
