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Help! I made Nigella's Creme Brulee and instead of the sumptous picture of a smooth, rich custard, I made something that looked more like clotted cream and seemed gritty. It tasted lovely, but where did I go wrong? Any advice please?
I made the Creme Brulee using a large saucepan as Nigella said it was less likely to curdle this way. But it is taking forever - already thirty minutes and the custard has not thickened! Roseann.
Posted by trishlikestocook. Answered on 11th Mar 2014 at 12.00Read The Answer
Hello I recently made the Raspberry Bakewell Slice recipe from Kitchen. However the raspberries made the sponge soggy. What did I do wrong?
Posted by Rachtooks. Answered on 10th Mar 2014 at 12.00Read The Answer
I cooked the Farro Risotto With Mushrooms and found that the time it took to absorb all the liquid was more than double that stated in the book. I'm sure the farro was cooked enough as it was able to be broken up when chewing, but it was even still a little bitey after twice the time so I'm wondering if I did something wrong? I am in Australia. Thank you
Posted by Hayley G. Answered on 9th Mar 2014 at 12.00Read The Answer