Cooking Q&A with Peter Gordon

The executive chef of dine by Peter Gordon at Sky City answers your cuisine questions.

Get your crackling to crunch

By Peter Gordon

1 comment

The executive chef of Dine by Peter Gordon at Sky City answers your cuisine questions.

There is an art to making really crunchy pork crackling. Photo / Steven McNicholl
There is an art to making really crunchy pork crackling. Photo / Steven McNicholl

How do I get crackling on a pork roast really crunchy?
- Judith

There are so many differing views on this - if you did an internet search you'd be surprised. However, score the skin, dry well. Rub with salt and leave for an hour, then roast in a blisteringly hot oven once the meat is almost cooked to finish crackling the skin.

I have a old burnt sugar steamed pudding recipe, passed down through the Latimer whanau. Can you please tell me how to boil a pudding in cloth?
- Chris Latimer

It depends on the recipe - a thick scone-like dough is good for boiling, a thinner one needs to be baked. At Turangawaewae Marae their puddings are baked in trays - not boiled in cloths. However, muslin is relatively easy to find, so wash the cloth before use and while it's damp sprinkle with plenty of sugar. Tip the mixture into the centre and tie loosely with string. Drop into rapidly simmering water to cook.

I have a 1/4 bottle left of shiraz that had been opened for about a week. Can I use that to substitute for red wine vinegar in a recipe?
- Tiah

No. Old oxidized wine is not the same thing as vinegar - the latter being much more acidic. If you plan ahead, next time you realise the wine is getting past its best, freeze it in ice cube trays and use in stocks and casseroles at a later date.

* To ask Peter a question, click on the Email Peter link below.

- NZ Herald

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