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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

  • Marmite Butter

    If I mix Marmite and butter together, as Nigella does in How To Eat (p505), how long will it last in the fridge?

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  • Stainless Steel Pot For Ham

    Hi Nigella! Thanks for all the great food inspiration you share. I really enjoy your recipies. I have just seen your Christmas program from 2009, when you cooked the aromatic Christmas ham. You used a very nice convex shaped stainless pot. I would be very glad if you could tell me the brand name for that beautiful stainless pot. Looking forward to hear from you. Ciao from Asa in Stockholm. 

    Hi Nigella and team. I have joyfully tried out the recipe for the ginger glazed ham for Christmas dinner to accompany the goose my father in law cooked and I am very happy to say that it tasted fantastic. Thank you for the wonderful easy recipe! Unfortunately the stock pot that I had was a bit too small and for the entire cooking time I was forced to keep turning it to ensure it cooked evenly. To avoid having to do that every time I go to cook it, I wanted to get the pot that Nigella uses to cook her other hams in the series. However I am having a very hard time trying to find a stockist for it in the UK. Would you be so kind as to help me out in locating one so that I can make this recipe without it requiring my attention every 5 minutes? Kind Regards, Amanda

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  • Dense Chocolate Loaf Cake Keeps Sinking

    I have made the Dense Chocolate Loaf Cake from How To Be A Domestic Goddess (p166) twice, but both times it has sunk in the middle on cooling. The cakes still tasted very nice, but it didn't look right, and the structure of the sunken bit obviously isn't right. Please could you help me work out where I'm going wrong? Because I'm pretty sure the problem is me, not the recipe. Thank you very much. Dennis

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  • Almonds As A Flour Alternative

    I'd like to try some alternatives to flour. For a biscuit recipe (Anzacs), I want to substitute almond meal for the plain flour the recipe requires. Should I still use bicarbonate of soda to get them to rise, or does this only work with flour?

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  • Crispy Duck

    I am cooking Crispy Duck from Nigella Express (p112) and the recipe says to cook at 170c/325F for 4 hours. This seems a bit high for such a long cooking period, is this correct?

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  • Pavlova Problems

    I've attempted to make the Prodigious Pavlova out of the Christmas book (p45) 4 times now and I can never get it right. I'm following the recipe to the letter - whisking it using my Kitchen Aid so I know its all whisked together thoroughly. I'm leaving it to cool in the oven without even looking at it and every time it falls apart completely. It often has lots of sugary liquid leaking out too but the last couple of times it didn't have this. It's more that it totally falls apart and its a complete disaster! Where am I going wrong?

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  • Leftover Ideas for BBQ Gravy?

    I've just made Ed 's Mother's Meatloaf from Kitchen (again), and this time I made the BBQ Gravy (p458) to go with it. I have a cupful left, it was lovely and it seems a shame to waste it, but I'm not sure what to do with it. Any ideas please?

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  • Oven Techniques

    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

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QUERIES ARCHIVE

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