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'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.
Posted by Philli7. Answered on 1st Mar 2012 at 12.00Read The Answer
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!
Posted by Shuz. Answered on 29th Feb 2012 at 12.00Read The Answer
I have been looking at recipes for creme patissiere (to make a traditional tarte aux fraises) but would very much like to know why some recipes use flour & cornflour whereas others use one or the other. As a cook and as a scientist can you tell me why this is. Thanks very much for your help. Joalex
Posted by Joalex. Answered on 28th Feb 2012 at 12.00Read The Answer
Dear Nigella, first of all congratulations for your books! I am Italian and have some of your books in Italian and also in English. I like the way you talk the reader through your recipes and I have tried some of them and always had great success with family & friends! However in Italy it is not possible to buy the vanilla extract that you usually use in your recipes; you can only find the chemical vanilla powder (called "VANILLINA") but it is really unhealthy and "depressing" to use! You can find vanilla pods but they are quite expensive that's why I'd like to know if you can suggest anywhere where I can buy a bottle of vanilla extract? Thank you very much and all the best from Italy! Debora
Posted by beba1976. Answered on 27th Feb 2012 at 12.00Read The Answer
When making a lobster bisque you have to add brandy and then burn it off. After that you add the stock and let the soup simmer and reduce. My question is why you have to burn the brandy? If you don't burn it the alcohol then it will evaporate while simmering. So I don't see the point of burning the brandy - why do it?
Posted by Walter7515. Answered on 26th Feb 2012 at 12.00Read The Answer
I regularly make a baked custard, they all turn out well but I have a problem as the leftover custard tends to weep (I seem to get a lot of water in the dish with the leftover custard). I bake the custard in a Pyrex dish in the oven for the correct time. I use 3 eggs and 1 pint of milk, a couple of tablspoons sugar, a little salt and I sprinkle nutmeg on the top. Have you any suggestions that may help me? Thanks, Tommy.
Posted by gunner32. Answered on 25th Feb 2012 at 12.00Read The Answer
I have tried if most of the cake recipies from your site and always always hve the same problem - the cakes cook from the sides but stay uncooked in the middle. If I try to cook it further for a few minutes then the result is it that the sides over cook and harden and the cake becomes hard. What am I doing wrong? Please help! Much Love, Arpita.
Posted by arpita.b01. Answered on 24th Feb 2012 at 12.00Read The Answer
Hi Nigella Team, I've baked the Devil's Food Cake (Kitchen, p254) on two occassions now, using 20cm sandwich tins and following the recipe meticulously. The layers are very thin, only about 2cm each - what could be the reason for this? I have a Thermofan oven, so this also can't be the cause. Thanks!
Posted by Anrie. Answered on 23rd Feb 2012 at 12.00Read The Answer