Help!!!! Added too much pepper
I am making chicken soup and added way too much coarse ground pepper by mistake. Any advise aside from starting over
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I used the suggestion above and added lemon to an onion garlic soup I was making to help fight a cold. I added too much cayenne when I added in some chicken broth and the lemon juice worked perfectly to counteract the over abundance of cayenne. One thing I changed from above is that I decided to add honey (carefully) instead of sugar to sweeten up the sourness from the lemon and it turned out great! (FYI I topped the onion garlic soup with some croutons and melted parmesan cheese and it was delicious!)
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I used some of the above tips and while they helped, my soup was still too hot. So I tried another tip: Add some palm oil or any other type of oil like vegetable, coconut, olive oil to your cooking. This will reduce the effect instantly.
I added olive oil, and it tamed it quite a bit.
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re: Anna Marie P
If you have added too much black or white pepper just about any uncooked starch(depends on what exactly your making) will help, as well as an acid(vinegar, citrus fruit juice, etc) and sugar. Also if it will suit the recipe heavy cream or half and half will help tone it down too. If you have put too much of a hot pepper in something then it would be best to dilute the sauce, stock or soup with water or stock and strain the original(over peppered) sauce soup etc. through cheesecloth over a colander, china cap or seive of some sort, this will get the remaining pepper grounds out, you can then add sugar or brown sugar and acid to the broth, stock or sauce. I myself have not tried corn but I would assume that a nice vegitable broth or stock would be a little more satisfying. And as someone above said if its a stock use whole peppercorns instead so it is easier to strain out. Another option is olive or a nice tasting oil added to the over peppered sauce.
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Added too much black pepper to gravy. The tip posted by Nelly k seemed to help me. Thanks.
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Hello,
Have seen the replies, and can't believe no one has suggested putting either Lemon Juice, or Cutting a Lemon into 1/4rs.
Just tried this myself, as I have a too hot Chicken Chaussere Sauce (coleman's Packet Mix) with too much pepper in the ingredients. It works!! You'll need to add some sugar to counteract the soureness of the lemon - etc. but it does work!!!
Have noticed that when you have a hot Indian Curry from a restaurant, they add 1/2 a proper lemon. This is to squeeze onto your curry and mix in if it is too hot to neutralise the hot spices (if you want to? - why order a hot curry if you are going to cool it tho' !!!).
Please let me know via this website whether or not this is not a good tip.
Nelly K
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re: nelly k
AMAZING!!! Thanks so much; I just made a really big pot of chili & somehow had way too much cayenne in it. I found this via google search, but really didn't have much hope. I added just 1 tsp. of lemon juice from concentrate (which I keep in the fridge anyhow) and it made a HUGE difference. Although it's certainly edible now, I've just added another 1/4 tsp. and will serve this to a crowd tonight. AWESOME!!!
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Cheese Boy
Nov 5, 2006 08:46 PM
Don't knock it till you've tried it. Canned corn will work well just as you would use it to tame the heat of an out-of-control hot chili dish. Just use a little bit of canned corn to contrast the taste of the pepper. You're bound to like it and may even decide to include it all the time.
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krissywats
Nov 5, 2006 08:39 PM
I added too much cayenne one time to a chili and the only thing that worked was cooking it down as much as possible, freezing half of it, and using the other half as a base for new soup. For me it turned out well - good luck!
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re: lintygmom
iL Divo
Jan 7, 2012 09:43 AM
Add chicken and vegetables and lots of rice or barley?
^^^I think that may work^^^
about the celery, celery is very overpowering ingredient so if you use it, I'd not chop it, I'd do whole stalks, if it's chopped you'd never be able to retrieve it out of there.
we've all done over salting or over peppering, sorry if your meal is a bust :(
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not sure if this will help but sometimes celery seems to make things taste a little bland if you use too much when you are cooking, so you might want to try simmering some finely diced celery in the soup for a while and see if that helps. I think it would also help if you used whole peppercorns when you are making the stock for the soup rather than ground pepper. easier to control the peppery taste and then you only have to strain them out.
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My mother used to add potato to soup that she found too salty and simmer, but I don't think that would work for pepper. What about sugar? That's often used to ofset fiery chili heat.
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