January 24, 2010 2:43pm CST
I made a stew yesterday and accidentally added too much cruched chilli (opened the wrong side of the jar and poured too much in). It was pretty firy. My question is, in the future when I make this same mistake again, what can I do to counter/ neutralise the chilli? Is there any way of bringing it back? I was told add suger but does this work?