1 year, 3 months ago
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How do you neutralize the heat in hot pepper flakes after adding too many to a recipe?
What can I use to absorb the hot spices I have put in my stew? Does adding water help in minimizing the spicy flavor?
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M$1 Answer
Hello mmng23,
If you have added too many hot pepper flakes to your stew then you can add milk, yogurt or sour cream to it. These will help thicken the stew and neutralize the burn provided by the spicy pepper flakes. According to this link http://www.cheftalk.com/cooking_articles/Cooking_Techniques/207-When_Things_Go_Wrong:_A_Guide_to_Fixing_Kitchen_Disasters.html there are three elements that can be used to reduce the spicy nature of food and these are sugar, acids such as lime juice and dairy products. You will also notice how in many Asian curries coconut is used to combat spicy taste. You can borrow from this and add coconut milk or paste to your stew, but remember coconut does not keep very long. There are even some recipes for stew that feature the use of coconut milk and one such is here http://allrecipes.com//Recipe/chicken-stew-with-coconut-milk/Detail.aspx so canned coconut milk is a safe choice.
Adding more ingredients and water in the stew will help reduce the spicy flavor but you will get a larger volume and sometimes you will not be able to finish it. If you drain out all your ingredients from the stew and throw away part of the water and add more you will reduce the spiciness, however just adding more water will not reduce it. If you do not want to use coconut milk or any other dairy product, add some potatoes into your stew and bring it to a boil, once the potatoes are cooked discard them.
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If you have added too many hot pepper flakes to your stew then you can add milk, yogurt or sour cream to it. These will help thicken the stew and neutralize the burn provided by the spicy pepper flakes. According to this link http://www.cheftalk.com/cooking_articles/Cooking_Techniques/207-When_Things_Go_Wrong:_A_Guide_to_Fixing_Kitchen_Disasters.html there are three elements that can be used to reduce the spicy nature of food and these are sugar, acids such as lime juice and dairy products. You will also notice how in many Asian curries coconut is used to combat spicy taste. You can borrow from this and add coconut milk or paste to your stew, but remember coconut does not keep very long. There are even some recipes for stew that feature the use of coconut milk and one such is here http://allrecipes.com//Recipe/chicken-stew-with-coconut-milk/Detail.aspx so canned coconut milk is a safe choice.
Adding more ingredients and water in the stew will help reduce the spicy flavor but you will get a larger volume and sometimes you will not be able to finish it. If you drain out all your ingredients from the stew and throw away part of the water and add more you will reduce the spiciness, however just adding more water will not reduce it. If you do not want to use coconut milk or any other dairy product, add some potatoes into your stew and bring it to a boil, once the potatoes are cooked discard them.
You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
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