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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
Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.
Hi Nigella team. Firstly I love how Nigella's more recent books give freezing/making in advance advice. I would like to know if you can successfully freeze Chocolate Ganache as in the cake recipe from How to Eat p28? I seem to have made far too much ganache and rather than make truffles I would like to freeze for a cake at another time. Many thanks
Posted by Philli7. Answered on 2nd Nov 2011 at 12.00Read The Answer
I recently bought a carton of eggs and was delighted when I cracked open the first egg to find two yolks. Delight turned into confusion when I was 4 eggs and 8 yolks into my carton. Since the recipe (Nigella's Spruced Up Vanilla Cake from Christmas, p198) calls for 6 eggs, I was unsure how to continue. I ended up including two more egg whites. Is there a recommended way for dealing with double-yolked eggs in baking? Or should they just be treated as regular eggs? After all, their weights are the same.
Posted by manwithafork. Answered on 1st Nov 2011 at 12.00Read The Answer
I am making chocolate from cocoa powder to decorate my cake, and the recipe says that I need vegetable shortening for this. iI am not able to find any vegetable shortening in my city, is there any substitute for it?
Posted by chulbulsani. Answered on 31st Oct 2011 at 12.00Read The Answer
I have just bought a big pumpkin for carving on Halloween and I was wondering if I can use the flesh for anything?
Posted by CMS. Answered on 30th Oct 2011 at 12.00Read The Answer
Where can I get some of the chilli fairy lights that we see in Nigella's kitchen in photos?? They'd look fab adorning my new country style kitchen!
Posted by ruthcarman. Answered on 29th Oct 2011 at 12.00Read The Answer
Hi, I made Nigella's Christmas pudding last week, and used a plastic pudding bowl. Actually I made 6 puddings for friends of mine and for gifts and I wanted to keep them in the plastic bowls as storage until Christmas. Is that ok or should I be taking them out and wrapping them up in paper? As they will be gifts, i want them to taste perfect! I have them stored with some fresh baking paper on top of the pudding and in a large plastic storage box in my spare room. Thanks, Jenny
Posted by durlas. Answered on 28th Oct 2011 at 12.00Read The Answer
I was wondering as I am getting a food mixer for my 21st birthday, which is the best one to get? I know kenwood do some very good ones! However, i'm not so keen on the £400 price tag! Any suggestions? Thank you, Amy
Food processor v. KitchenAid - I have a Kenwood food processor which I just love, but I'm also rather enamoured with Nigella's KitchenAid. However, I've looked up the prices online and I just can't justify the expense to my husband, sadly. I was wondering - what tasks do you use a KitchenAid for that you can't use a food processor for? Are the two machines interchangeable? What is a food processor categorically not suitable for? Many thanks in advance! Alice x
Posted by amyden. Answered on 27th Oct 2011 at 12.00Read The Answer
Hi, I use an instant read thermometer when roasting free range chicken and turkey (185F at thigh and 165F at the breast). I let the bird sit and rest, but when I go to carve it - the dark meat is near raw in some places. Help!
Posted by dianat. Answered on 26th Oct 2011 at 12.00Read The Answer