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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 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
My daughter has been given a silicone mould for a giant cupcake. I would like to help her bake a giant cupcake and wonder if Nigella could recommend one of her recipes for this? I would particularly like to bake one of Nigella's as since I have been using her recipes I have turned from cook dispair to cook flair! Thank you.
Posted by NannyFi. Answered on 16th Jan 2012 at 12.00Read The Answer
Hello, my name is Nadine and I am on a gluten free and dairy free diet. I would really like to make the Baked Egg Custard from Kitchen (p260) - it looks like the one my Nana made for me as a child. The recipe says to use full-fat milk and I am wondering if soya milk will work? Should I add soya cream? I do hope you can help with this. Many thanks Nadine
Hello Nigella, I am a huge fan of your baking recipes. Just a small issue - I am pure vegetarian so do not eat even egg. Can you give me some alternative for egg in cakes, cookies and any recipe that contains egg? I know you can use flax seeds but do not know how and what amount to use. Also do you have other suggestions? Munmun
Posted by mother nadine. Answered on 15th Jan 2012 at 12.00Read The Answer
I've had some gochujang paste in the fridge for a couple of months now. Should I throw it out or can I keep cooking with it? The packaging is not in English so I have no idea what it says!
Posted by CyclingCook. Answered on 14th Jan 2012 at 12.00Read The Answer