This Cooking Hotline is dedicated to the people of Victoria who went into COVID Lockdown 2.0 last night. While everyone is welcome to use this post to ask any questions about recipes or cooking, if you mention that you are in Victoria, I will prioritise responding to your questions.
Just leave your question in the comments section of this post and I will answer it promptly!
Victoria COVID Lockdown II
Over the weekend, Victoria (the second most populous state in Australia) declared a State of Disaster due to a second wave of coronavirus. Sweeping new restrictions, including night time curfews and strict rules on movements restricted to essentials such as medical, food and 1 hour of exercise per day, came into force last night.
These Stage 4 restrictions will be in place for 6 weeks. The Federal and State government has deemed these measures necessary due to the alarmingly high rate of community transmission in the state, and getting COVID under control in Victoria has serious ramifications for the rest of Australia.
I know this is a very difficult period for Victorians. Saying that I’m thinking of you, to stay strong and positive, that we’re with you in spirit – it just doesn’t seem like enough.
So I’ve decided to offer up my services doing what I know best – personalised cooking help.
Offering up my services!
With COVID Lockdown 2.0 restrictions on movements and purchase limits back in force, and because I hope that you will stay home as much as you can, this once again creates challenges around making do with what you’ve got and menu planning so you can minimise grocery outings.
So Victorians, I’m here for you to ask me anything at all about cooking. No boundaries. Whether it’s ideas, or what to make with x, y, z, a recipe you’re after or a specific cooking question you have, drop them below and I’ll answer them as a priority over questions I get on any other recipe for the duration of your lockdown.
While this recipe hotline is dedicated to the people of Victoria and I will prioritise questions from Victorians, everyone is welcome to leave general cooking questions on this post!
Victorians – sending all my love down to you. We’re thinking of you. Please stay strong – and stay home! – Nagi x
PS Dozer is still on standby for virtual hugs, 24-7.
Hello, I love all your recipes. I am cooking for a friend about to have a baby & with lockdown I am doing prepared meals for her to heat or cook.
I am wondering if I do a sweet & sour pork, can u freeze the uncooked pork in the sauce then unthaw & stir fry or does the pork have to be cooked before you freeze it?
Hi Sarah, what a great friend!!! Are you talking about this recipe and freezing it in the marinade? https://www.recipetineats.com/sweet-and-sour-pork/ N x
Hi Nagi,
Could you please tell me what kosher salt Is and where to buy it
Hi Janine, kosher salt (or cooking salt) has grains that are larger than table salt. You can buy in major supermarkets labelled as “cooking salt” – N x
good morning from Far Rockaway N.Y
I was wondering could i incorporate herbs and spices for the bread you make in the cast iron pot. thank you for you’re time,
Hi Nicole, you sure can! There are so many options – the world is your oyster here! N x
Hi Nagi, I’m planning on making your Apple Crumble Slice but want to check if the oven temp is 180C fan forced or regular oven? Is there a general rule to follow for your recipes?
Love reading your recipes and of course have to scroll through for dozer’s antics!
Hi Vicki! My default is fan. BUT I will always specify it it matters so whether you ordinarily use fan or regular, use the temp provided unless I give you a fan and regular temp. The general rule of thumb is that for cakes, cookies, muffins etc, fan vs regular will affect outcome. For most savoury (even roast chook, general baked dinners), it does not make a difference (or I split the difference eg 180C at fan takes 40 min, regular takes 50 min, so I call it at 45 min for 180C any oven type). Surprisingly, for slow cook things (like the beef ribs I just posted), it doesn’t make a difference – when I reduced fan by 20C, it took 20 minutes longer. So the same temp is better! So in summary – if you typically use fan, when I provide only one temp, use fan. When it matters, I will speficify different temps for fan and regular 🙂 N x
I love so many of your recipes, particularly the bread that requires no kneading. It is such a hoot to see it come out of the dutch oven. Looks fabulous.
Thanks so much Jill 🙂 N x
Thanks Nagi.
Just about to try cooking your moussaka recipe.
I hope you loved it Maggie 🙂 N x
Hi Nagi, like Jo from Melbourne, I also wanted to know the brand of your skillet?
Thank you for a great website, so many fantastic recipes and sharing Dozer with all of us.
Hi Maggie, it’s a Lodge skillet. Thanks so much for the awesome feedback I truly appreciate it! Stay safe ❤️ N x
Nagi,
I love Sweet and Pungent Shrimp but have been able to recreate the sauce. Any chance you have tackled that one?
I haven’t Bella, feel free to pop it on my recipe request page though! N x
Hello again Nagi. I’ve just found the Niku Udon noodle soup recipe on Japan tin eats. Can’t wait to make it. Thanks for everything Nagi. Sending a big hug to Dozer.
Hi Nagi. Jo again from Melb. Thank you so much for your wonderful recipes, your humour and updates on Dozer.
I have 2 questions please.
1. What brand of skillet do you use please.
2. Do you have a recipe for Niku Udon Noodle Soup. It’s a weekly favourite at several Japanese restaurants we visit. I haven’t found a successful recipe anywhere.
BTW the vanilla cake was sensational. I’m making the Beef Ribs in BBQ sauce tomorrow.
Thank you for giving me such enjoyment with so many delicious recipes that all work. You really are the BEST.
Hi Jo, thanks so much for the great feedback!!! I use a Lodge cast iron skillet & try my Mother’s recipe here https://japan.recipetineats.com/beef-udon-niku-udon/ – love to know what you think!!! I hope you love the ribs too, stay safe! N x
Hi Nagi, I’m in Victoria and pleased to say that since commencing work from home I’ve discovered a love of cooking and patience for following recipes. A friend introduced me to your website and Facebook and I’ve been averaging 2 of your recipes a week!
I’ve got a couple of questions for you and hoping you’ll satisfy my curiosity! Firstly, the pronunciation of your name – is it Na-gee or Na-ghee (hope that makes sense – but you can satisfy an argument between friends!
Also I’m interested in whether cooking is your full time job? I saw that you previously worked in the corporate world. Do you spend all of your time perfecting recipes and filming while you cook?
And as a dog lover, I love your inclusion of Dozer in your life, and blogs!
I’m so glad to gave been “introduced“ to you!
Oh woah Michelle, that’s awesome!!! I’m so glad you found me!
I pronounce it Nah-ghee – did you win that argument??? 😂
Also, this blog is my full time job now – and I love it 🙂 N x
Hello Nagi
Another Victorian asking for advice! I would love to make Japanese pancakes. I thought I’d go to the source and looked on your mum’s website but no luck finding Japanese pancakes! Thank you
Linda
Hi Linda, one to add to the list! I love them! N x
Hi Nagi, I’m a Victorian in lockdown whose oven has died and cannot be replaced for some time. I’d love to cook the Beef ribs in BBQ sauce – can you provide an oven top or slow cooker set of instructions please? More non-baking options for your recipes would be great.
Hi Roslyn – it’s all noted in the recipe notes – plenty of other options to chose from! I hope you love them! N x
Hi Nagi, hope you are keeping well. I was wondering what your top 3 meals were you favourite?
Hi Sunny! What a great question to answer 🙂 Well, putting aside everything Japanese (because I just put in order to my mother!!), my personal favourites are: Lasagna (with a 3 hr slow cooked meat sauce), Herb and Garlic Butter Roast Chicken and any homemade curry (Indian, Thai, Malaysian, Caribbean – anything!). What about you? What are your top 3 meals? N x
Yummm! Cannot go wrong with a lasagna! I cooked your ragu recipe last night and that is up there with one of my favourite meals now. I am Serbian so I do love stuffed capsicums and Bureks and sprinkling everything with vegeta haha. During lockdown I’m going through your recipes so might have to get back to you with my top 3 from here but the ragu is my “to beat” recipe😊 thank you 😊
My favourite would have to be the Irish Stew – YUM YUM YUM
Hi Nagi, I want to make your slow cooker beef brisket with bbq sauce but was wondering can i change it to say 9 chicken thighs and if so how many hours in the slow cooker and would that be on high or low?
Hi Rob, definitely! You could cook them for 4-6 hours depending on size. Slow cooking is forgiving, just cook until the meat is fall apart tender 🙂 N x
Hi Nagi, would the chicken be cooked on high or low for the 4-6 hours?
Thank you
Hi Rob, that would be low, it would probably take closer to 6 hours or 4 hours on high 🙂 N x
Thank you for this lovely and thoughtful idea
You’re so welcome Penny!! N x
Hi Nagi, big fan of your website. I’m writing from lockdown in Melbourne, where we are very very much OVER IT! I want to make your teriyaki chicken, which looks delicious. However, I’m wondering given the sake in it, is it OK to give to my 2-year old? Are there any substitutes?
Thank you!!
I’m not Nagi but in general when you cook any alcohol for a couple of minutes it burns off. So unless you are adding the alcohol to the dish after it’s cooked (like for example adding a shot of rum to bread pudding after it’s out of the oven) you and your baby boy will be okey.
Hi Sarah, alcohol in cooking is perfectly fine for children – as long as it’s cooked, the alcohol will cook out of it 🙂 N x
Hi Nagi,
Hope you and Dozer are coping with the lockdowns! Only a few more weeks to go hopefully.
My husband has requested I search for a chicken danish (I didn’t know savoury danishes were a thing!).
Do you have any go-to recipes?
Thanks!
I didn’t either Allyson!! Pop any requests on my recipe request page though, I have a list I’m working through 🙂 N x
Hi Nagi,
I’m in Melbourne lockdown. I made your vanilla cake. It came out over 7cm high, but collapsed when it was cooling to approximately 2cm. It still tasted delicious and was devoured in less than 2 days. I followed the recipe exactly I though. I used a bad held beater which I increased by 1 minute as suggested. Why did it go so flat?
Thanks,
Kind regards,
Denise
Hi Denise, sorry you had issues, I haven’t had that happen & it doesn’t sound right at all! what was the texture like in the middle? Did it resemble my pictures or was it more dense? N x
Hi Nagi,
Thanks for answering! It looked like your picture (only flatter) it was not too dense. It tasted great! I’m going to try agin today using my food processor combi To mix it rather than my hand held beater.
Nagi I made your meat loaf last night whilst it was very tasty it fell apart when I took it out of loaf tin
Not sure why
Pauline
Hi Pauline, sorry you had issues here – was the mince very wet by any chance? If it was, you can always add extra breadcrumbs to offset this – I’m hoping it was salvageable though! N x
Thanks for replying Nagi it was delicious but I thought if I had visitors it wouldn’t look good 😳