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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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I am finally installing my new "Smeg Oven" and I can't wait to start baking. Could you recommend a book for learning about oven techniques? Yours truly, Monique Brandalise, Netherlands
Posted by elegantmove. Answered on 21st Jan 2012 at 12.00Read The Answer
Hi, I want to make Nigella's Devil's Food Cake (Kitchen, p253) but I don't have two sandwich tins. I am wondering if I can make the recipe and cook half at a time? Will half of the batter be OK standing while the other half is cooking? Also even if I were to buy another tin they won't both be able to sit on the same shelf in the oven so is it OK to have one on a higher shelf than the other? Should I rotate the tins halfway or do any other time adjustments? What option is best?
Posted by diana franco . Answered on 20th Jan 2012 at 12.00Read The Answer
Hi! In India, there is only standard cream that is readily available. There isn't another category of whipped or heavy cream easily available. The problem I have is that when I whip the cream it gets get thick, but not thick enough. I've tried adding gelatin, but at best it reaches a soft mousse texture. As a result, the icing is mostly always dripping, and doesn't even set when refrigerated. Is there anything that I am doing wrong or something I can add or substitute for the non-heavy cream available here? I've tried all the usual tips of using fridge cold cream and beating over an ice bath. Thanks alot!
Posted by Surbhi. Answered on 19th Jan 2012 at 12.00Read The Answer