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Kitchen Queries

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!

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Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

Latest Queries

  • Lily's Scones

    Hello - I made the Lily's Scones last night (Domestic Goddess, p67) and although I'm sure I followed the recipe there was definitely something wrong. Firstly there seemed to be too much butter (I didn't have Trex so substituted with 75g butter as per the book) and then when I added the 300ml milk the mix went really soupy - not like a dough at all. I added enough flour to make a dough and the scones seemed fine when they went into the oven but when they came out they were pretty horrible. Seemed really yellow and soda-y - is it really four-and-a-half teaspoons of cream of tartar? I usually eat my mistakes but I couldn't eat these! I hate throwing food away, but these did go into the bin. I checked the website for errata but there didn't seem to be a section? Maybe I missed it. Thanks in advance for any light you can shed! 

    I have recently started using How To Be A Domestic Goddess, but am unsure about the ingredients for Lily's scones. The recipe says to use 25g Trex (or use another 75g butter). Does this mean that one replaces 25g of Trex with 75g butter, so that a total of 125g butter is used? Or should it say use another 25g of butter? It didn't seem logical to replace 25g of one fat for 75g of another fat, but I did not wish to assume! Charlesworth

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  • Other Meats for Carbonnade la Flamande

    I really want to make Carbonnade a La Flamande (Kitchen, p331) for my family get together but my boyfriend's sister can't eat beef. Is there something I could change the shin of beef for that would work just as well?

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  • Can Porridge (Oatmeal) Be Made in Advance?

    Hi, I am just wondering if porridge can be made in advance and kept overnight or for a few days? I have been eating instant porridge and am concerned about the sugar content. I would like to make my own but am usually on a tight morning schedule. Can I make it and keep it for a few days? If so, how many days and how would you recommend I store it i.e frozen or simply refrigerated? Thanks! Luisa

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  • Banoffee Cheesecake Baking Question

    I really really want to try the Banoffee Cheesecake recipe from the book Kitchen (p133), but my problem is that this is one of the recipes that require a water bath. Sadly my (convection) oven isn't big enough to put the springform in an even bigger roasting tin for this water bath... Is there any way to bake this cake another way? Or maybe divide the batter over smaller forms to put in a smaller roasting tin? I hope this is not a silly question, thanks for your time! Sincerely, Petra from The Netherlands.

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  • Re-using Oil After Deep Frying.

    I wanted to know how long oil can be re-used in a deep fryer since I'll have to fry (samosas, spring rolls, etc.) everyday, this month. Also, what is the most suitable container to store it in? Thanks.

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  • Icing Sugar Decoration - dissolves quickly

    When I dust my Victoria Sponge with icing sugar (when cold), it disappears within a few hours. Is there anything else I can use or do to make the decoration last?

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  • Cake Pan for Cheesecake ?

    What kind of cake pan does Nigella use to bake cheesecakes ? I use springform tins but the cheesecake tends to crack when I remove the pan, leaving the cheesecake with "imperfections", even holes sometimes. I tried once with a silicone mould, but it was way too difficult to unmold the cheesecake. Thank you

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  • Adding Salt in Recipes

    Hello, I have one question. why don't you add salt in many of your dishes? Shiyamala from India

    I tried Nigella's Buttermilk Scones recipe this weekend, which I got from the NPR website. They looked beautiful when they came out of the oven, but I was very disappointed when I tried them because they had almost no taste at all. When I looked at the recipe again I realized salt is not listed as an ingredient. Is this a mistake? I have made many scone recipes, from the UK as well as the US, and not one was without salt. Thanks for your help.

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