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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

  • Nigella's Stove Top

    Dear Nigella team, I would like to know what brand and if possible which model of gas stove Nigella uses in the series 'Nigella Bites'?

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  • Pigs In Blankets Baking Time

    I want to make some Pigs (pork chipolatas) In Blankets (puff pastry). Just want to check if I need to cook the sausages first? I thought the cooking time might be enough for the pastry but not for the meat. Thanks, Homework

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  • No Churn Coffee Ice Cream Yield

    Made the No-Churn Coffee Ice Cream recently and it was delicious, however it didn't make enough for two 500ml containers (as stated in the recipe). I used a small hand mixer, would it have made a difference if I had used a stand alone mixer and balloon whisks. Thanks, Terry Taylor   

    Which espresso liquer does Nigella use for the No-Churn Coffee Ice Cream recipe? Thanks, Thornes.

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  • Olive Oil Colour Changing

    Why does olive oil change colour when frozen?

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  • White Wine Vinegar In Red Velvet Cupcakes

    Can I use white wine vinegar instead of cider vinegar when making Nigella's Red Velvet Cupcakes?

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  • Freezing Nutella Cake

    Can I freeze this cake? If so, for how long? Thank you.

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  • Beans For Slow Cooked Lamb

    Hi there! I'm making the Slow-Cooked Lamb with beans from 'Feast' which I've made (and loved) a few times using the dried beans. I don't have time to soak dried beans this time so have bought tinned cannellini beans instead Can I put them in for the whole 4 hour cooking period or will they turn to mush? Better to put them in closer to the end? Thanks! Sonja

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  • Measuring Liquid Ingredients

    Hi, I am a big follower of Nigella and her recipes and I love to cook and bake very much. I do follow and try all of her recipes. While baking I used measuring cups to measure wet ingredients like milk, cream. And therefore the end result turned out completely different. I was trying to make chocolate chip cookies and biscuits. The biscuits turned out like small buns as the batter became very runny or liquid or like cream. So is it essential to use measuring jug/jar to measure wet ingredients (particularly when the recipe says 2 cups or 20 ml or 100 ml etc.) like milk or cream or any liquor? Or can we measure by using cups and spoons though they have "ml" mentioned on them?

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