Too hot!!... how to cool something down when you've spiced it up too much??
- Rabbit Jan 8, 2008 06:16 PM
I built a shrimp creole.
Originally it seemed too bland, but my efforts to rev it up have turned it burn-your-face-off hot... and really too uncomfortable for me to eat (and I like spice).
Any suggestions for tempering a dish when you've (accidentally) taken it over-the-top?
Had this same problem when I made some shrimp in adobo sauce...what i thought were anaheim peppers were actually very large spicy chili peppers...also didn't realize how hot chipotles in adobo sauce really are...anyway, the only thing that seemed to work was to scoop out as much of the sauce as possible and replace it with chicken stock. also ended up eating it over rice and wrapped in tortillas.
The potato is a myth, plain and simple. It's been disproven many times.
A potato soaks up liquid like a sponge. It doesn't selectively soak up the hot stuff or the salty stuff.
You'd get the same result -- less liquid -- by adding a potato or a sponge or just ladleing out some of the liquid.
Really the only thing you can do is make more of the dish without the hot ingredient and combine the two.
The absolute best thing for taming spice is dairy. Wrap it in a tortilla with cheese, sourcream, even guac is good for it. Serve it over cheesy grits. Make an omelet.
Too spicy? Does not compute, does not compute.
Potatoes will not work, its an old wives tale. There are two ways to turn it down. Either add some sugar or make a non-spicy version and mix, creating a double batch which should have a more balanced heat. Regarding the sugar, you can sprinkle lightly on top and keep tasting till its better. I have done this once when i had made a very spicy/very bitter chile and after a TBS or two of dark brown sugar I finally got it the way I wanted it without dramatically changing the taste.
The only other way deal with the heat (but not turn it down) would be to serve with some dairy, creme fraiche, sour cream, etc.