How do I cut too much pepper in a recipe (ie chili)Does a potato work like it does with salt?
Thanks!
How do I cut too much pepper in a recipe (ie chili)Does a potato work like it does with salt?
Thanks!
HI barkely,
yes it does work, but if you still have too much heat try adding some sour cream,that will nutralize the heat.
remember,STRESSED spelt backwards is "DESSERTS"
happy cooking
Ron
Also, serve plenty of plain rice or bread with the dish, since it helps to tame some of the heat.
One more thing: do NOT try to "cool down" the hot taste by drinking a cold, carbonated beverage, since the fizzing will just make the sensation of the heat worse.
Hi Cheedo,
I made a really spicy jambalaya, I love it but it's too hot for my husband any way to cool it down ?
Add more rice ?
You probably won't want to drink milk with this dish, but this is an excellent way to cool down the heat.
Black olives are good at absorbing capsaicin, if you have any handy. You can put a few spoonsful in cheesecloth or a coffee filter and swish them around a bit; that ought to take a little of the edge off.
You could make another batch and leave out the pepper this time. Add it to the first batch that's too hot and the heat will be cut by half.
--CM
ES--how on earth did you discover that black olives will do this???
A tip I found somewhere on the Web awhile back. Handy to know. Food chemistry fascinates me.
You must be a big fan of AB, Shirley Corriher, and Harold McGee, as am I!
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