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Kitchen Queries

Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

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Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

Latest Queries

  • Pastry Case For Tarts

    Hi, I'm sure this is answered in one of Nigella's books but I can't find it for the life of me. Is it okay to roll out shortcrust pastry into the tart tin for Rhubarb Tart and leave it to chill overnight? I'm sure the answer is yes so long as it's well covered in clingfilm but wanted to double check. Thanks!

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  • Icing and Freezing Lemon Polenta Cake

    I've just eaten my first Lemon Polenta Cake and it was probably the best cake I have ever eaten. It was iced too. Could you suggest an icing topping as I would like to use Nigella's Lemon Polenta Cake recipe. Many thanks, Sarah  

    The Lemon Polenta Cake is absolutely delicious especially with creme fraiche! Does it freeze well?

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  • Chocolate Quadruple Loaf Cake Domed Top

    I have the same query as others with this cake: the cake is lovely and moist, but too crumbly and my cake domed and cracked. One of the other posters substituted egg, however I haven't done this. Additionally, after making this cake three times, I checked my oven temperature and all my ingredients were measured accurately. All ingredients were at room temperature too. Which leaves 'something' to with the mixing of the batter. Nigella uses a food processor, however I don't have one big enough, so I used my freestanding mixer. Could this be the problem? I don't think I over mixed. I'm quite careful not to. Or maybe that's the problem?. 

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  • Buttermilk For Chocolate Sheet Cake

    Can I use 125ml of buttermilk for the new Chocolate Sheet Cake recipe, rather than the milk/vinegar option in the recipe? Many thanks.

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  • How Much Is A Pinch Of Salt

    Hello, I'm planning to bake Nigella's Everyday Brownies and the recipe calls for a "pinch of salt". How much exactly is a "pinch"? Is it literally the tiny amount I pick up with my thumb and forefinger? And does this small amount of salt make a difference to the final product, or can I not use it at all? Thanks!

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  • Leavening For Chocolate Chip Cookies

    The Chocolate Chip Cookie recipe only calls for 1/2 teaspoon baking soda for 2 cups of flour. Is that correct??

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  • Soft Flat Totally Chocolate Chip Cookies

    Hello! I made the Totally Chocolate Chocolate Chip Cookies but the mixture melted and became very flat and as soon as i put them in the oven, moreover after baking them for 18 minutes and then leaving for 5 minutes they were still soft like a cake. The baked cookies were not holding together, they shattered into pieces. I am new at baking and this made me very sad. I also want to ask that what will happen if I don't put bicarbonate of soda. Waiting for your help so that I can try these again.

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  • Icing The Chocolate Fruit Cake

    I was just wondering if you can advise if it's safe to marzipan and sugarpaste Nigella's Chocolate Fruit cake, as it's boiled? There seems to be some advice elsewhere that it's not safe to do this for a boiled cake, as the cake will go mouldy? Is this correct? Thank you.

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