How do you cut the spicy taste in your recipes?
July 7, 2011 5:25pm CST
My brother in law is a chef. So we are always getting to try new recipes, or things we haven't had before. The other day he mad this recipe called "Angry chicken" It was supposed to be VERY SPICY. But the majority of our group doesn't do VERY SPICY. So my brother in law mixed into the chicken, cream cheese. It was wonderful. It had just the right amount of bite to it. Yummo is all I can say! Then for others, he also offered up fat free sour cream too. One of our guests liked the way the angry chicken tasted, but drank a sip of water with every bite LOL
• United States
7 Jul 11
Since I make everything from scratch, I control the zing in recipes. I can tell by reading whether it is going to be too hot or not. I made BBQ sauce this evening that called for Tabasco, jalapenos, cumin, chili powder, pepper, onion powder and cayenne. No way was I going to throw all of that together. If I by some odd chance get someone else's concoction, I do as your BIL did. Sour cream, milk, cream, cream cheese and most any cheese will soften the 'angry' dish. That was a good idea.
9 Jul 11
A useful tip I use for reducing the spiciness of my food is adding yogurt. I use this technique instead of sour cream as it is a lot healthier! :P I use this when eating curry or anything else that can be a little spicy, I will say though that this technique does only work with curry haha.
• United States
8 Jul 11
You can also add apples or potatoes to a too-spicy dish to even out the heat. Potatoes and apples tend to soak up the flavours around them, which is why they are ideal for correcting stuff that is too hot to eat. Your brother-in-law has the right idea, too. Fat in a recipe dulls the hot spices, which is why, in my part of the world, you rarely see hot peppers without cheese!