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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
Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.
Nigella, I've recently moved into a apartment where there's been a sadly unloved ceramic hob that's seen better days -some time ago! Each of the ceramic plates (the rough grey kind, not the nice shiny new ones available) are stained and marked with burnt on 'food'. What can I use to restore the plates? The smell of burning 'matter' is revolting. Short of replacing it I'm at a loss what to do! I've used cream cleaners, but that just adds to the acrid burning smell that I'm hoping to avoid.
Posted by GoodEvans!. Answered on 17th Oct 2011 at 12.00Read The Answer
Hello there! I'm from India and am currently not able to get cream cheese. I wanted to know if I could substitute cheese spread that we use for sandwiches for cream cheese or not? I want to use it for peanut butter cheesecake in Kitchen.
Posted by JyotiM. Answered on 16th Oct 2011 at 12.00Read The Answer
Can the soaking in brine method be used for a boneless turkey crown and what would be the estimated cooking times for crown weight of 2kg? We are having our Christmas meal in 2 weeks as my daughter is leaving for Australia for 1yr - so I want the meal to be extra special! Many thanks. Liz
Posted by Liz9. Answered on 15th Oct 2011 at 12.00Read The Answer
I am just about to buy an ice cream maker - in order to try Nigella's recipes from "Forever summer". The only ice cream maker I can find here has the capacity of 1 liter. I do not have a clue is this is a too small or not. It would help me a lot if you tell me how many liters of ice cream I get when Nigella writes that it is for 6-8 persons, or 10-12 or 8 persons. Thank you in advance! Best regards, Suzana W
Posted by swestaway. Answered on 14th Oct 2011 at 12.00Read The Answer
What is the correct substitution for the self-rising flour called for in Nigella's baking recipes? Are both baking powder and salt added to regular all-purpose flour or just the baking powder? Is baking soda added as well? What should I use as a recipe, to substitute for all-purpose flour?
Posted by breagh. Answered on 13th Oct 2011 at 12.00Read The Answer
Can I just say how much I love Nigella and her TV shows/books. She is truly an inspiration! And even though I'm British, I'm living in Japan, so if she ever comes to Japan, I can recommend some great restaurants! Anyway, I am planning to make the Jumbo Chilli Sauce but unfortunately can't buy jars of roasted peppers in Japan. So, should I roast my own, or are raw peppers okay? I've never roasted peppers before, so a little uncertain of the process. Thank you in advance!! Craig
Posted by dacrag. Answered on 12th Oct 2011 at 12.00Read The Answer
I would love to have a list of non-perishable foods to always have at hand in the kitchen. There've been so many times that I just couldn't figure out what to do for dinner and couldn't make anything out of what I had! What are some key foods to always have at hand in my pantry that are versatile to make many different meals? For those times where I say, "I have no idea what to make for dinner. Oh, I have this, this, this, this and this in my pantry! I can throw all that together and voila! A last minute meal!" Thank you so much!
Posted by Christina1980. Answered on 11th Oct 2011 at 12.00Read The Answer
Hi Nigella, Love the way you cook! I'm from SA and here we have warthog, which is basically a wild pig. Can you give me any ideas on how to cook it and with what? Thanks for a fabulous site and food! Tina
Posted by tinacollins. Answered on 10th Oct 2011 at 12.00Read The Answer