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Hi. I have a query about the topping on Nigella's Creme Brulee. When the recipe says to melt the sugar, is it supposed to be a hard toffee? I first used the grill and the topping was still soft and then I bought a blow torch and it set, but not toffee. I used both castor and demerara sugar. When I had it in a restaurant, it was hard toffee. Thanks.
Posted by Dibail. Answered on 27th Oct 2014 at 12.00Read The Answer
Can Nigella's Cupcakes be frozen successfully ?
Posted by sueramic. Answered on 26th Oct 2014 at 12.00Read The Answer
I am making Nigella's Cornbread Topped Chilli for a dinner party but would like to serve rice & cornbread separately. Can you advise if this cornbread recipe would work if cooked separately in a tin and if so, what tin sizes & cooking time would you recommend?
Posted by Laurajwoods. Answered on 25th Oct 2014 at 12.00Read The Answer
Hi Team Nigella, I was wondering how to tell whether to use original olive oil or extra virgin olive oil in cooking? I always use normal olive oil - I have both, however the question goes through my mind "Should I use extra virgin?" Thanks! Dan
Posted by ohvalentine. Answered on 24th Oct 2014 at 12.00Read The Answer
I am planning a large double layer Chocolate Guinness Cake for a celebration. Can I cover the cake in fondant or would an all over cream cheese frosting be better?
Posted by julieirish. Answered on 23rd Oct 2014 at 12.00Read The Answer
Hi all. I have just made coffee ice cream, and have half a can of condensed milk leftover. Can I freeze it? Thank you for our help! X
Posted by jackskitchen. Answered on 22nd Oct 2014 at 12.00Read The Answer
Why do my cupcakes go sticky on the top when cooled? Also why don't my chocolate cupcakes rise but the plain ones do? Please help!
Posted by 11linda3411. Answered on 21st Oct 2014 at 12.00Read The Answer
What ingredients are in the wok oil used by Nigella?
Posted by pasha. Answered on 20th Oct 2014 at 12.00Read The Answer