You never know, your query may have been answered already.
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
Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.
I had some muscovado sugar which turned hard. I have managed to moisten the sugar using a damp cloth over a basin, but how do I store it and also keep it moist?
Posted by firstname.lastname@example.org. Answered on 7th Jul 2013 at 12.00Read The Answer
Hi! I saw Nigella making the Yogurt Pot Cake on the Nigellissima show and it looked very easy. My query is do you use all purpose flour besides cornflour in the cake? Regards Connoisuer
Posted by Connoiseur. Answered on 6th Jul 2013 at 12.00Read The Answer
Hi! Every time I try to make a creme catalan or creme brulee the cream ends up tasting like sweet scrambled eggs and I have to throw the lot out. What am I doing wrong??
Posted by Wildsparkle. Answered on 5th Jul 2013 at 12.00Read The Answer
In the past, I would always leave dough to rise in the airing cupboard as the boiler would keep it at a fairly constant, warm, temperature. However these days, the airing cupboard often seems colder than other parts of the house! I've also tried putting in in front of a heater, but Is there an alternative, like having the oven on at a low temp. that would allow the dough to raise without inadvertently cooking it?
Posted by kawaiii74. Answered on 4th Jul 2013 at 12.00Read The Answer
Hello, I am supposed to temper some chocolate for a cake for my brother's birthday but when I tried on my own it was a mess. Do you have any tips? Thank You.
Posted by pankhuri. Answered on 3rd Jul 2013 at 12.00Read The Answer
Hi! The Molten Babycakes look great, but I was just wondering what size of ramekin I should use so it complies with the baking time given in the recipe. Thanks.
Posted by amrik . Answered on 2nd Jul 2013 at 12.00Read The Answer
Hi there. I'm making a double layer cake for my daughter's birthday. I'm going to use the Buttermilk Birthday Cake recipe as I know it will work for me (and hold up to fondant icing), but I was wondering if I could make one of the layers chocolate as my daughter really wants chocolate cake. How best would I go about this? Substitute some flour for cocoa? Add melted chocolate? Any advice would be helpful!
Posted by nerf. Answered on 1st Jul 2013 at 12.00Read The Answer
Hi. I'm from India and I am dying to make Buttermilk Scones. The problem is, we don't get cream of tartar or lard or vegetable shortening. Is there an alternate recipe? Thank you.
Posted by areddy. Answered on 30th Jun 2013 at 12.00Read The Answer