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Kitchen Queries

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!

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Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

Latest Queries

  • Chocolate Guinness Cake - Freezing & Icing

    I have baked your Chocolate Guinness Cake (Feast, p286) several times, and find the cake to be delicious and a good texture. However, I have had failures with the cream cheese topping on every occasion! I live in Canada, in case that may be a factor, but I have been able to follow the recipe exactly (using proper Philly, weighing the icing sugar, and adding whipping cream). The topping always turns out sticky and runny, and does not hold its shape as in your illustration. It slowly flows over the top edges of the cake immediately after the cake is iced. Have you had similar experiences with this recipe, and how did you overcome this problem? Thank you for any advice, Liz 

    I would love to make the Chocolate Guinness Cake for a birthday party but will not have time on the day - can the cake be frozen so that I can make this in advance? Vicki

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  • Chili Jam Using Powdered Pectin

    I am dying to make your Chili Jam (Christmas, p241), however I cannot find jam sugar anywhere. Can I modify the recipe using powdered pectin? Please help.

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  • Devil's Food Cake For 60

    Dear Nigella team, I'm in desperate need of help. I've taken on a huge responsibilty - to make your Devil's Food Cake (Kitchen, p253) for almost 60 people. But I have just realised that the recipe is for 10-12 people. How should I adapt the recipe? I have a tin which is 30cm in diameter, and was thinking of making 3 cakes but if I follow the original recipe will the cake will be too thin? Any ideas as to how I can adapt the recipe? Many thanks, Huma

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  • Cooking Two Chickens

    Nigella talks about cooking two chickens - one for now and one for later. If you cook two birds of the same size/weight at the same time, do you need to lengthen the cooking time, or is it the same as for one bird? Also, if you're cooking something savoury like a chicken, would you cook biscuits /cake at the same time in the oven, or will the flavours mix? Thanks, Jane

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  • Golden Syrup

    Dear Nigella Team, Please explain what Golden Syrup is (ingredients that make up the syrup). Also, is it sold in the states or is there mail order information that you can share. Thank you. Diane Henry 

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  • How To Use Up Egg Yolks

    I want to make macaroons but will have up to 5 egg yolks left over. What can I do with them all, that isn't mayonaise!!

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  • Old Fashioned Chocolate Cake

    The recipe Old Fashioned Chocolate Cake (Feast, p269) requires sour cream in both the cake and icing. I want to bake this cake a day in advance for my twins birthday. Can this be done or will the cream/icing/cake spoil? What is the shelf life of this cake?

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  • Roast Beef

    My husband and children LOVE roast beef but I can't seem to cook it so that it is edible. Help! I need a recipe or a cooking technique please.

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QUERIES ARCHIVE

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