You never know, your query may have been answered already.
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.
Hi, I'll be attempting to make Nigella's Devils Food Cake and I have some questions: - Our only good quality dark chocolate available here in Dubai is either Marks and Spencer 72% Organic Dark Chocolate or Lindt 70% Dark Chocolate. All of them are in Bar form and not in Buttons or Chips. Can i use them in the Chocolate Frosting for the Devils Food Cake? What brand of Cocoa powder does Nigella usually use for cakes? Unfortunately, the only brand of cocoa powder available here is Hersheys and I was wondering if that's good enough. Thank you so much for answering these, Brandon.
Posted by brand.seph. Answered on 24th Mar 2011 at 12.00Read The Answer
I've made these oaten rolls (from p87 of KITCHEN) twice. The first time I cut the recipe in half and used agave syrup not honey since I didn't have any honey. They looked exactly like the picture but tasted strongly of baking soda, so I figured I made a mistake when halving the recipe...oops The second time, today, I made the recipe exactly as written. they looked nothing like the picture, or the first batch - they were wet, not shape-able and tasted only OK. Much less oat-y. What might I have done wrong this time?
Posted by frolis. Answered on 23rd Mar 2011 at 12.00Read The Answer
I have noticed that every egg Nigella uses has the deepest golden colored yolk and I have bought every brand of brown egg we have locally and the yolk never looks like that! Is there a reason that the yolk is so golden ie. type of chicken, age of chicken..?
Posted by Pandora37. Answered on 22nd Mar 2011 at 12.00Read The Answer