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I've always wanted to deep fry potatoes, fish and other things but I have yet to find a safe yet efficient method of disposing of the extravagant amount of oil that results from deep frying. I have heard of oil bins but I probably will never have access to one and I have heard that you can reuse the oil but I really don't want to have the bother of getting another container to store it. Is there any other way?
Posted by Zengster. Answered on 24th Jul 2012 at 12.00Read The Answer
In Nigella's recipe for Red Velvet Cupcakes (in Kitchen), it says that the recipe will make enough batter for 2 x 25cm cake tins. How long would you suggest I cook them for?
Posted by PippaElsey. Answered on 24th Jul 2012 at 12.00Read The Answer
I have a question about the sauce for the Chocolate Peanut Butter Fudge Sundae that Nigella has in her Express book. In the book she makes it using double cream and golden syrup and on the dvd she makes it using sweetened condensed milk. Everything else seems to be the same except for this. I'm not sure which recipe to follow?
Posted by SweetSuprise. Answered on 23rd Jul 2012 at 12.00Read The Answer
Hello NIgella Team, I have both Forever Summer and Feast and am attempting 10 or so desserts for a friends wedding at the end of the month. I want to make the Lemon Meringue cake from Feast and then found the Strawberry version in Forever Summer, both recipes are slightly different, with the amount of butter and flour. I wondered if one had been derived after the other and had a better finish? I'll freeze both cakes until the day. Very many thanks, Sam
Posted by PoppyCoco. Answered on 23rd Jul 2012 at 12.00Read The Answer
Hi, I have made the Hokey Pokey 4 times now following the recipe and instructions and every time its too sticky and chewy, not crunchy at all. Please can you tell me where I am going wrong? Thank you so much.
I have tried, on 3 different occasions, to make some Hokey Pokey (Nigella Express). Every time I try, it just comes out super flat and very sticky, like unwieldy taffy. Sigh. Any ideas?
Posted by kyliewil. Answered on 22nd Jul 2012 at 12.00Read The Answer
My cupcakes always seem cemented to their paper cases which does take some of the enjoyment out of eating them. Is there anything that can be done to stop the cupcake batter sticking to the paper cases and allow the case to be taken off cleanly?
Posted by cupcake_lindsay. Answered on 22nd Jul 2012 at 12.00Read The Answer
Hello Nigella and team! I recently moved from Virginia to Denver, Colorado. The Denver (American) football stadium is called the Mile-High Stadium because of Denver's high altitude, a much higher altitude than Virginia. I have heard it said that the thinner air affects baking, but have not heard a good authority on how to balance this thin air in baking. Do you have any suggestions? I have heard a rumour that more flour will balance the difference in air quality but don't have that on authority and certainly don't have any sort of ratio for determining how much, if any, more flour. Please help!
Posted by JaJaNante. Answered on 21st Jul 2012 at 12.00Read The Answer
I'd like to adapt Nigella's recipe for Pasta e Fagioli for a slow cooker. I love my slow cooker as it allows me to multi-task while cooking. This recipe sounds fabulous but I am unsure if it is adaptable. Any suggestions would be appreciated.
Posted by ampaxton. Answered on 21st Jul 2012 at 12.00Read The Answer