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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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  • Dairy substitutions?

    I have just began seeking alternatives to baking and cooking with out dairy. I was wondering if exchanging say, 8oz. (cow's) milk for 8oz. almond milk would muss up my results? Or if there was a particular type of milk I should be substituting with? Thank you so much!

    From the nigella team:

    Many people are looking at alternatives to dairy products and both soy milk and almond milk are good substitutes in baking. They both have a consistency similar to milk and can generally be substituted directly for cow's milk in a recipe. Soy and almond milk tend to be slightly sweeter than cow's milk (even the unsweetened versions) and baked goods can brown more quickly, so it is advisable to check about 10 minutes before the end of the baking time in your recipe and shield areas which may be browning too fast with aluminium foil, if necessary.

    Rice milk is another substitute but tends to be thinner than cow's milk so is not always as good as a substitute for baking. However if you use rice milk and are having variable results then for each 250mls (1 cup) rice milk substitute 30ml (2 tablespoons) of the milk with a neutral flavoured oil such as sunflower, vegetable or groundnut (peanut) oil. Rice milk is usually slightly less sweet in taste than soy or almond milk so can be a better substitute in savoury dishes. Soy milk can also be adapted as an alternative to buttermilk, simply stir 1 tablespoon of lemon juice or white wine vinegar into 250mls (1 cup) soy milk and leave to stand for 5 minutes before using.

     

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