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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.
Posted by Nella21. Answered on 13th Jul 2014 at 12.00Read The Answer
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
Posted by sprboston. Answered on 12th Jul 2014 at 12.00Read The Answer
I have no idea what a Swiss roll tin is or what it looks like or how to substitute for it. Help! Eileen.
Posted by fragrantcloud. Answered on 11th Jul 2014 at 12.00Read The Answer
How long will the Waffle Batter keep in the fridge for?
Posted by marisa_24. Answered on 10th Jul 2014 at 10.00Read The Answer
Can your macaroni cheese recipe made with evaporated milk be frozen? If yes, at what stage? Thanks.
Posted by GSharpe. Answered on 9th Jul 2014 at 12.00Read The Answer
May I use creme de menthe to replace the crime de cacao - a double dose of crime de menthe - in the Grasshopper Pie?
Posted by Neptunes. Answered on 8th Jul 2014 at 12.00Read The Answer
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.
Posted by sinead.oneill. Answered on 7th Jul 2014 at 12.00Read The Answer
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?
Posted by Mayaa. Answered on 6th Jul 2014 at 12.00Read The Answer