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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

  • Instant Chocolate Mousse Separating

    So frustrated. I have tried The Instant Chocolate Mousse recipe twice now and each time the chocolate has split. I used 85% chocolate, large marshmallows, which I painstakingly cut into very tiny pieces (having used the butter to coat the scissors to prevent sticking), a tiny flame, but no success. What's the secret folks? I'm an experienced cook, so feel really gutted. Maybe I should melt the mallows with the water first and add the chocolate after? Use a bain marie rather than direct heat? Use 70% cocoa instead? Any advice greatly received.

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  • Salad Cream For Tomato Salad

    Hello there, I'm thrilled to be a member of the Nigella.com web site. I was intrigued by the dressing (salad cream) used for the Old Fashioned Tomato Salad. I made the recipe but wonder if I cooked it too long or if the vinegar soured my mixture? When the milk mixture was thickish and almost bubbling, I poured in vinegar as directed and the beaten egg and cooked until just below the bubble (my culinary school training maybe kicking in, not wanting to let this bubble for fear of scrambling the egg). I did have bits of cooked egg or curdled milk. So I strained it and it still tastes lovely, but might has a slight grainy texture to it. Should I have boiled the milk mixture to properly cook the flour? Should the mixture boil after adding the vinegar and egg? Should I have lumpy bits?  Advice? Suggestions? Thanks in advance. Sean

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  • What Is A Swiss Roll Tin

    I have no idea what a Swiss roll tin is or what it looks like or how to substitute for it. Help! Eileen.

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  • Refrigerating Waffle Batter

    How long will the Waffle Batter keep in the fridge for?

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  • Freezing Macaroni Cheese

    Can your macaroni cheese recipe made with evaporated milk be frozen? If yes, at what stage? Thanks.

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  • Grasshopper Pie Without Creme De Cacao

    May I use creme de menthe to replace the crime de cacao - a double dose of crime de menthe - in the Grasshopper Pie?

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  • Covering Flourless Cakes With Fondant Icing

    Would the Chocolate Olive Oil cake be heavy enough to support fondant icing? I'm hoping to make a football-shaped cake for my husband's birthday and decorate it with a 1/4" layer (or thinner) of fondant icing. Thanks.   

    Hi, I am planning a wedding cake for a friend and wonder if the Flourless Chocolate Lime Cake can be covered with fondant? If yes can it be baked few days before? Thanks, Nous.

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  • Temperature for Twelve Cupcakes

    I would like to halve the Red Velvet Cupcake recipe. Does the temperature and time you keep the cupcakes for in the oven remain the same if I'm making 12 cupcakes? What are the changes?

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