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Hi Nigella, I'm from Malaysia. It is hot and humid here. I have tried to bake Pavlova. unfortunately, it is not hard on the outside. It is sticky. I have tried a few times but the results were still the same. The exterior is sticky. Not crunchy like how I saw it in your show. I have tried with a pinch of cream of tartar and baked at 120c for 1.5 hours, with at the starting of the baking temperature is at 150c. My oven is fan forced oven.
Posted by awin_obliza. Answered on 15th Jan 2013 at 12.00Read The Answer
Is cornstarch the same as cornflour? Thanks!
Hi! What is EVO? I want to make the Persian Lamb Stew but not familiar with the term. Bellwilde.
I live in Greece and both suet and white vegetable fat are unavailable. Although I have used olive oil in pastry it does not seem to have the same texture as a mix of butter and white fat. Can you suggest a substitute please?
Posted by rene70. Answered on 14th Jan 2013 at 12.00Read The Answer
Hello there, I received many different and exotic dried fruit recently (dried kiwi, pineapple, figs, dates, cranberries, prunes, apricots, etc.). Any suggestions as to how to use them please? I have about 3 or 4 kilos combined. Thank you, Irina.
Posted by goatontheroad. Answered on 13th Jan 2013 at 12.00Read The Answer
Hello! In the Kitchen TV show, I have noticed that Nigella fried her churros in a Le Creuset pan. I can't afford such a pan so which type of pan do you suggest for frying this type of food? Thank you!
Posted by tavolla. Answered on 12th Jan 2013 at 12.00Read The Answer
Hi there, I am in NZ and am wondering what you would use as double cream in the likes of the Key Lime Pie? I used thickened cream last time but would you just use our normal pouring cream that is whipped? Thanks
Posted by A willats. Answered on 11th Jan 2013 at 12.00Read The Answer
I love Nigella's Keralan Fish Curry recipe. Is it OK to make it with chicken instead of fish?
Posted by Judithstar. Answered on 10th Jan 2013 at 12.00Read The Answer
Hello, I have made the Sweet and Salty Crunch Nut Bars and they are delicious. However, I have a problem with them "sweating" ie. water droplets forming on them once I put them in the fridge. I make sure they are as cool as possible beforehand, but it still happens. I have had this problem with other homemade chocolate snacks before, too. What can I do? Thank you
Posted by craig74. Answered on 9th Jan 2013 at 12.00Read The Answer
For Nigella's Chocolate Peanut Butter Cheesecake one of the ingredients is sour cream, but the measurement is in mililitres. The problem is that the sour cream is not completely liquid (I did leave out to get to room temperature) so I could not put into a measuring jug. Can you give any advice regarding converting mililitres to grammes if the ingredient is not completely fluid, e.g. sour cream or cream cheese? Thanks
Posted by theresedoyle. Answered on 8th Jan 2013 at 12.00Read The Answer