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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!Submit your query
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Hello! I have a problem baking bread and I was wondering if you could help me out. Whatever recipe I use I always encounter the same problem that the bread is very dense at the bottom of the bread. It looks and tastes almost doughy. I have tried longer baking times and higher temperatures, but than the bread gets very dark. Can you help me out, what I am doing wrong? Thanks. Rebecca
Posted by becks85. Answered on 5th Mar 2012 at 12.00Read The Answer
When making stock from the carcass and scraps from a cooked chicken, how safe is it to re-heat the stock afterwards? It is not always convenient to make the stock immediately after cooking the chicken, so the cold carcass is re-heated when making the stock, and then re-heated again when using the stock. Is this safe?
Posted by MUFFETT. Answered on 4th Mar 2012 at 12.00Read The Answer
I would like to use vanilla paste instead of vanilla extract. Please can you tell me how to convert the extract amount to a paste amount? Thank you.
Posted by jennycelery. Answered on 3rd Mar 2012 at 12.00Read The Answer