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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

  • Instant Pancake Mix

    I watched Nigella making pancakes on TV and have just made a batch using her Instant Pancake Mix. I used 150g of the mix and added the rest of the wet ingreadients from the recipe. However my mixture looked a little wetter and I was wondering if I should have let it stand a little before use? It didn't say to do this in the recipe. Chris x

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  • Apples and Pears

    I have a bag of eating apples and a bag of pears that aren't going to last much longer and I'm looking for a nice loaf-style cake recipe to make from them. Any ideas?

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  • Bread Not Baked Properly

    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

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  • Chicken Stock

    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?

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  • Using Vanilla Paste

    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.

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  • White Sauce Splitting

    Twice recently making a lasagne and a fish pie my white sauce curdled in the oven. I can't understand why. I've been making these dishes for years and have never had curdled sauce. I do add cheese to the sauce for both dishes. Could you help please? Kind regards, Ilona.

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  • Ingredients for Ice Cream

    I've finally got myself the ice cream maker attachment for my Kitchen Aid. I'm about to go beyond the no churn varities (although the No Churn Pina Colada Ice Cream will always be a favourite) and start making some recipes from Forever Summer. Can you please help me out with descriptions of some of the ingrediants that I'm not familer with? Is vin santo a sweet wine or more a sherry? Are cantuccini biscuits like an almond biscotti or would amaretti biscuits be a good substitute? What are Dime bars? Thank you so much.

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  • Lemon Polenta Cake

    Hi Team Nigella! I love the Lemon Polenta Cake. Am wondering if it is possible to substitute the butter with extra virgin olive oil (for both taste and health reasons)? If so, how much? Many thanks!

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