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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.
When making stock from the carcass and scraps from a cooked chicken, how safe is it to re-heat the stock afterwards? It is not always convenient to make the stock immediately after cooking the chicken, so the cold carcass is re-heated when making the stock, and then re-heated again when using the stock. Is this safe?
Posted by MUFFETT. Answered on 4th Mar 2012 at 12.00Read The Answer
I would like to use vanilla paste instead of vanilla extract. Please can you tell me how to convert the extract amount to a paste amount? Thank you.
Posted by jennycelery. Answered on 3rd Mar 2012 at 12.00Read The Answer
Twice recently making a lasagne and a fish pie my white sauce curdled in the oven. I can't understand why. I've been making these dishes for years and have never had curdled sauce. I do add cheese to the sauce for both dishes. Could you help please? Kind regards, Ilona.
Posted by Heliilona. Answered on 2nd Mar 2012 at 12.00Read The Answer
I've finally got myself the ice cream maker attachment for my Kitchen Aid. I'm about to go beyond the no churn varities (although the No Churn Pina Colada Ice Cream will always be a favourite) and start making some recipes from Forever Summer. Can you please help me out with descriptions of some of the ingrediants that I'm not familer with? Is vin santo a sweet wine or more a sherry? Are cantuccini biscuits like an almond biscotti or would amaretti biscuits be a good substitute? What are Dime bars? Thank you so much.
Posted by Philli7. Answered on 1st Mar 2012 at 12.00Read The Answer
Hi Team Nigella! I love the Lemon Polenta Cake. Am wondering if it is possible to substitute the butter with extra virgin olive oil (for both taste and health reasons)? If so, how much? Many thanks!
Posted by Shuz. Answered on 29th Feb 2012 at 12.00Read The Answer
I have been looking at recipes for creme patissiere (to make a traditional tarte aux fraises) but would very much like to know why some recipes use flour & cornflour whereas others use one or the other. As a cook and as a scientist can you tell me why this is. Thanks very much for your help. Joalex
Posted by Joalex. Answered on 28th Feb 2012 at 12.00Read The Answer
Dear Nigella, first of all congratulations for your books! I am Italian and have some of your books in Italian and also in English. I like the way you talk the reader through your recipes and I have tried some of them and always had great success with family & friends! However in Italy it is not possible to buy the vanilla extract that you usually use in your recipes; you can only find the chemical vanilla powder (called "VANILLINA") but it is really unhealthy and "depressing" to use! You can find vanilla pods but they are quite expensive that's why I'd like to know if you can suggest anywhere where I can buy a bottle of vanilla extract? Thank you very much and all the best from Italy! Debora
Posted by beba1976. Answered on 27th Feb 2012 at 12.00Read The Answer
When making a lobster bisque you have to add brandy and then burn it off. After that you add the stock and let the soup simmer and reduce. My question is why you have to burn the brandy? If you don't burn it the alcohol then it will evaporate while simmering. So I don't see the point of burning the brandy - why do it?
Posted by Walter7515. Answered on 26th Feb 2012 at 12.00Read The Answer