Log in Register

Follow Nigella on: Facebook Twitter Vimeo Pinterest

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!

Submit your query

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

Latest Queries

  • Lone Linguine With White Truffle Oil

    I would like to make Nigella's Lone Linguine with White Truffle Oil. However, I am a little confused regarding the purchase of the truffle oil. All I have been able to find is olive oil with "white truffle aroma" added to it. Is this what I should use, or is there something else I should be looking for? Thank you for you help.

    From the nigella team:

    Truffle oil can be made in two ways, by soaking truffles in oil to infuse the oil with flavour or by adding the aroma of truffle to an oil. The first method will give a very natural flavour but is extremely expensive and it is very difficult to find an infused truffle oil.

    Most commercial truffle oil is made by mixing olive oil with 2,4-dithiapentane. This is one of the chemicals that make up the truffle's flavour and aroma. Hence most oil you will find will be labelled as oil "with white truffle aroma". 2,4-dithiapentane is only one of the compounds found in a natural truffle and this flavour can be quite assertive, hence some people don't like the flavour of commercial truffle oil and Nigella only suggests using a few drops of truffle oil in her Lone Linguine recipe (from Kitchen).

     


Need some help in the kitchen?

Ask Nigella

Submit your query

QUERIES ARCHIVE

Remember you can use the search bar to delve through our Kitchen Queries archives.