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.
Where can I get some of the chilli fairy lights that we see in Nigella's kitchen in photos?? They'd look fab adorning my new country style kitchen!
Posted by ruthcarman. Answered on 29th Oct 2011 at 12.00Read The Answer
Hi, I made Nigella's Christmas pudding last week, and used a plastic pudding bowl. Actually I made 6 puddings for friends of mine and for gifts and I wanted to keep them in the plastic bowls as storage until Christmas. Is that ok or should I be taking them out and wrapping them up in paper? As they will be gifts, i want them to taste perfect! I have them stored with some fresh baking paper on top of the pudding and in a large plastic storage box in my spare room. Thanks, Jenny
Posted by durlas. Answered on 28th Oct 2011 at 12.00Read The Answer
I was wondering as I am getting a food mixer for my 21st birthday, which is the best one to get? I know kenwood do some very good ones! However, i'm not so keen on the £400 price tag! Any suggestions? Thank you, Amy
Food processor v. KitchenAid - I have a Kenwood food processor which I just love, but I'm also rather enamoured with Nigella's KitchenAid. However, I've looked up the prices online and I just can't justify the expense to my husband, sadly. I was wondering - what tasks do you use a KitchenAid for that you can't use a food processor for? Are the two machines interchangeable? What is a food processor categorically not suitable for? Many thanks in advance! Alice x
Posted by amyden. Answered on 27th Oct 2011 at 12.00Read The Answer
Hi, I use an instant read thermometer when roasting free range chicken and turkey (185F at thigh and 165F at the breast). I let the bird sit and rest, but when I go to carve it - the dark meat is near raw in some places. Help!
Posted by dianat. Answered on 26th Oct 2011 at 12.00Read The Answer
Hello, Part of the recipe for the chocolate cheesecake filling is the custard powder. My question is how much custard powder needed? It isn't mentioned in the recipe. Thank you and looking forward to your reply. Kind regards, Arnold Lanse
I have just received the above recipe, but do not know what "Jackson Pollock" means. Can you advise please. Anssey.
Posted by arnoldnz. Answered on 25th Oct 2011 at 12.00Read The Answer
Good morning, I live in Belgium and cannot find tamarind paste. What can i use instead? Thank you very much!
Posted by lalaland17. Answered on 24th Oct 2011 at 12.00Read The Answer
I'm going to have more about 20 people over for Thanksgiving this year. I usually have only 4 of us and I always use Nigella's brining recipe, but with this many more people, I am going to need a bigger turkey! How should I increase the brining recipe for my bigger turkey? Thanks - Heidi
Posted by Flixchic75. Answered on 23rd Oct 2011 at 12.00Read The Answer
I have been researching various recipes for "black cake." One version suggests the addition of Baileys to the soaking liquor for an extra special touch. I was thinking of adding it to this and also the soaked fruit for my usual Christmas cake. Would the fact that Baileys is a cream-based liqueur affect the keeping time and quality of the cake? Many thanks. Deane-Mae
Posted by Deane-Mae. Answered on 22nd Oct 2011 at 15.00Read The Answer