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I recently bought a big amount of minced meat and spiced it with onion, garlic, allspice and unfortunately a big amount of salt. I tried to decrease the saltiness by adding bread crumbs and eggs; is there any better way to remove that excess salt?
Posted by zondoor. Answered on 16th Jun 2011 at 12.00Read The Answer
I have made the toffee sauce to go with the Banoffee Cheesecake (Kitchen, p133) recently. When the sauce cooled, the sauce split but I'm not sure why. I have followed the receipe correctly (I hope). I'm making this for a party in a couple of weeks time & wanted to do a trial run first but I don't know what I've done wrong. Thanks very much
Posted by Rach82. Answered on 15th Jun 2011 at 12.00Read The Answer
The Marmalade Pudding cake (Kitchen) sounds and looks lovely, aside from the fact that I don't like marmalade. Can I use jam instead and adapt the sugar content so it's not too sweet?
Posted by JoM. Answered on 14th Jun 2011 at 12.00Read The Answer
Hi, If a recipe calls for tartaric acid is it OK to substitute cream of tartar? Thanks, Gillian
Posted by Gillian T. Answered on 13th Jun 2011 at 12.00Read The Answer
Hi, I want to make a birthday cake and to colour the frosting black. I don't know how to make black frosting - can you help please?
Posted by amon. Answered on 12th Jun 2011 at 12.00Read The Answer
I have a lovely muffin recipe that works very well, and there is vegetable oil in it. I have been wondering if butter would work instead of oil, and if so, how much butter would I need instead of 125ml oil?
Posted by st_owly. Answered on 11th Jun 2011 at 12.00Read The Answer
I tried to make Soot's Flapjacks from How to be a Domestic Goddess (p232), and I followed the recipe to a T. They baked till they were golden brown but they didn't set and now I have granola instead of flapjack bars. Any idea what could have gone wrong? Thanks!
Why is it I am able to make all sorts of cakes perfectly, but my flapjacks always crumble? I have tried adding extra syrup or extra butter, but they still refuse to stick together! Please help! MelGood
Posted by Pretty. Answered on 10th Jun 2011 at 12.00Read The Answer
I love the recipe for Maple and Pecan Bundt cake in kitchen and have now made it several times. However, with the rest of the house away at the moment, I have some that has started to go stale. Do you have any suggestions as to how I could use this as it really is too good to throw away.
Posted by CMcMillan. Answered on 9th Jun 2011 at 12.00Read The Answer