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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
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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
I've recently bought a Nordic ware star shaped bundt tin and I am wondering if all Nordic ware bundt tins are the same size. If so can the Spruced Up Cake (Christmas p198) or the Maple Pecan Bundt Cake (Kitchen, p239) just as easily be baked in this tin ?
Posted by suwannad. Answered on 21st Oct 2011 at 12.00Read The Answer
Hi, i love making Nigella's Breakfast Bars (Nigella Express, p94), even making my own variations. What the recipe doesn't say is how long they keep. Or can they be frozen? Thanks for this opportunity to ask the question!
Posted by Leslie. Answered on 20th Oct 2011 at 12.00Read The Answer
HI I've just bought a pudding basin to make my Christmas pudding in and the sherry you recommended is on it's way !! unfortunately rereading the recipe I have bought a basin without a lid ! Will this matter ? How can I get around this ? Christmas cake is in the oven as we speak can't wait to try it. Many Thanks
Posted by valscanlon. Answered on 19th Oct 2011 at 12.00Read The Answer