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 really really want to try the Banoffee Cheesecake recipe from the book Kitchen (p133), but my problem is that this is one of the recipes that require a water bath. Sadly my (convection) oven isn't big enough to put the springform in an even bigger roasting tin for this water bath... Is there any way to bake this cake another way? Or maybe divide the batter over smaller forms to put in a smaller roasting tin? I hope this is not a silly question, thanks for your time! Sincerely, Petra from The Netherlands.
Posted by Miss_Petra. Answered on 9th Aug 2011 at 12.00Read The Answer
I wanted to know how long oil can be re-used in a deep fryer since I'll have to fry (samosas, spring rolls, etc.) everyday, this month. Also, what is the most suitable container to store it in? Thanks.
Posted by Purple.Dee. Answered on 8th Aug 2011 at 12.00Read The Answer
When I dust my Victoria Sponge with icing sugar (when cold), it disappears within a few hours. Is there anything else I can use or do to make the decoration last?
Posted by SallyBean. Answered on 7th Aug 2011 at 12.00Read The Answer