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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

  • Storing Iced Chocolate Fudge Cake

    I made the Chocolate Fudge Cake last night. It tastes amazing! I left the cake in the kitchen on the cake stand last night. Just wondered if I should put it in fridge or is it ok to let it stand in kitchen? Thanks!

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  • Instant Chocolate Mousse Marshmallows

    Marshmallows aren't easily available in india so is there aything I can use in place of marshmallows while making Nigella's Instant Chocolate Mousse? Thanks.

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  • Curdled Mascarpone When Making Tiramisini

    Hi. I tried making the Tiramisini. When I used a hand mixer to blend the mascarpone and honey, the mascarpone broke into little curdled bits instead of a smooth mixture. Adding the marsala didn't help. It tasted okay but the texture was like cottage cheese and not very pleasing. Did I know mix it long enough? (I mixed it for a while after adding Marsala to no avail.) I thought the mascarpone was room temperature but maybe it was still a little too cold? How long can you safely leave it out of the fridge? Thanks for any advice you might have.

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  • 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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