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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.
I have a bag of eating apples and a bag of pears that aren't going to last much longer and I'm looking for a nice loaf-style cake recipe to make from them. Any ideas?
Posted by Lyn-Marie. Answered on 6th Mar 2012 at 12.00Read The Answer
Hello! I have a problem baking bread and I was wondering if you could help me out. Whatever recipe I use I always encounter the same problem that the bread is very dense at the bottom of the bread. It looks and tastes almost doughy. I have tried longer baking times and higher temperatures, but than the bread gets very dark. Can you help me out, what I am doing wrong? Thanks. Rebecca
Posted by becks85. Answered on 5th Mar 2012 at 12.00Read The Answer
When making stock from the carcass and scraps from a cooked chicken, how safe is it to re-heat the stock afterwards? It is not always convenient to make the stock immediately after cooking the chicken, so the cold carcass is re-heated when making the stock, and then re-heated again when using the stock. Is this safe?
Posted by MUFFETT. Answered on 4th Mar 2012 at 12.00Read The Answer
I would like to use vanilla paste instead of vanilla extract. Please can you tell me how to convert the extract amount to a paste amount? Thank you.
Posted by jennycelery. Answered on 3rd Mar 2012 at 12.00Read The Answer
Twice recently making a lasagne and a fish pie my white sauce curdled in the oven. I can't understand why. I've been making these dishes for years and have never had curdled sauce. I do add cheese to the sauce for both dishes. Could you help please? Kind regards, Ilona.
Posted by Heliilona. Answered on 2nd Mar 2012 at 12.00Read The Answer
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