You never know, your query may have been answered already.
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!Submit your query
Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.
I've made these oaten rolls (from p87 of KITCHEN) twice. The first time I cut the recipe in half and used agave syrup not honey since I didn't have any honey. They looked exactly like the picture but tasted strongly of baking soda, so I figured I made a mistake when halving the recipe...oops The second time, today, I made the recipe exactly as written. they looked nothing like the picture, or the first batch - they were wet, not shape-able and tasted only OK. Much less oat-y. What might I have done wrong this time?
Posted by frolis. Answered on 23rd Mar 2011 at 12.00Read The Answer
I have noticed that every egg Nigella uses has the deepest golden colored yolk and I have bought every brand of brown egg we have locally and the yolk never looks like that! Is there a reason that the yolk is so golden ie. type of chicken, age of chicken..?
Posted by Pandora37. Answered on 22nd Mar 2011 at 12.00Read The Answer
Hi, I like to give home baked goods as gifts and especially love individual cakes as there are so many fabulous wrappers and baking cups available. I wonder if the general sponge cakes in 'Domestic Goddess' and Nigella's other books would be suitable to cook in muffin tins and, if so, are there any adaptations needed and what sort of timing change would you recommend. Many thanks
Posted by Brockley. Answered on 21st Mar 2011 at 12.00Read The Answer