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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?
Posted by B & R. Answered on 24th Jan 2012 at 12.00Read The Answer
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?
Posted by PollyB. Answered on 23rd Jan 2012 at 12.00Read The Answer
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?
Posted by Kelly-Jane. Answered on 22nd Jan 2012 at 12.00Read The Answer
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
Posted by elegantmove. Answered on 21st Jan 2012 at 12.00Read The Answer
Hi, I want to make Nigella's Devil's Food Cake (Kitchen, p253) but I don't have two sandwich tins. I am wondering if I can make the recipe and cook half at a time? Will half of the batter be OK standing while the other half is cooking? Also even if I were to buy another tin they won't both be able to sit on the same shelf in the oven so is it OK to have one on a higher shelf than the other? Should I rotate the tins halfway or do any other time adjustments? What option is best?
Posted by diana franco . Answered on 20th Jan 2012 at 12.00Read The Answer
Hi! In India, there is only standard cream that is readily available. There isn't another category of whipped or heavy cream easily available. The problem I have is that when I whip the cream it gets get thick, but not thick enough. I've tried adding gelatin, but at best it reaches a soft mousse texture. As a result, the icing is mostly always dripping, and doesn't even set when refrigerated. Is there anything that I am doing wrong or something I can add or substitute for the non-heavy cream available here? I've tried all the usual tips of using fridge cold cream and beating over an ice bath. Thanks alot!
Posted by Surbhi. Answered on 19th Jan 2012 at 12.00Read The Answer
I am smitten with the idea of making Salted Caramel Martinis for an upcoming party. What appetizers would you recommend I serve with this drink? I have almost all of Nigella's cookbooks, so just point me in the right direction. Thanks!
Posted by klschroeder. Answered on 18th Jan 2012 at 12.00Read The Answer
Nigella's recipe for the salted caramel sauce calls for golden syrup. Is that light corn syrup or light molasses?
I live near Cancun (Mexico), and have searched for an adequate substitute for golden syrup. The only things I can find are either maple syrup or syrup of maiz. Can you tell me if these would work as substitutes?
Posted by DeniseS. Answered on 17th Jan 2012 at 12.00Read The Answer