Does anyone know how to correct a chili that is too hot
other than diluting it? I know that for a dish that is too
salty, adding pototoes works, but what about too much hot
chili? Will potatoes work with that? Thanks!
WB
General fitness, health and nutrition · Public discussion
Chili is too hot!
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- General fitness, health and nutrition
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- 12 March 2004
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- 13 March 2004
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- W. B. Crumpton
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W. B. Crumpton said:
Does anyone know how to correct a chili that is too hot
other than diluting it? I know that for a dish that is too
salty, adding pototoes works, but what about too much hot
chili? Will potatoes work with that? Thanks!One way is to make another batch of chili, but omit the
spice. Combine the hot version of the chili with the
"cool" version. -
W. B. Crumpton said:
Does anyone know how to correct a chili that is too hot
other than diluting it? I know that for a dish that is too
salty, adding pototoes works, but what about too much hot
chili? Will potatoes work with that? Thanks!One way is to make another batch of chili, but omit the
spice. Combine the hot version of the chili with the
"cool" version. -
Eat it tomorrow, you'll find the heat has diminished a
lot by then.Paul
"W. B. Crumpton" <[email hidden]> wrote in
message
"]news:[email hidden]...Quoted message said:
Does anyone know how to correct a chili that is too hot
other than diluting it? I know that for a dish that is too
salty, adding pototoes works, but what about too much hot
chili? Will potatoes work with that? Thanks!WB
-
Eat it tomorrow, you'll find the heat has diminished a
lot by then.Paul
"W. B. Crumpton" <[email hidden]> wrote in
message
"]news:[email hidden]...Quoted message said:
Does anyone know how to correct a chili that is too hot
other than diluting it? I know that for a dish that is too
salty, adding pototoes works, but what about too much hot
chili? Will potatoes work with that? Thanks!WB
-
W. B. Crumpton said:
Does anyone know how to correct a chili that is too hot
other than diluting it? I know that for a dish that is too
salty, adding pototoes works, but what about too much hot
chili? Will potatoes work with that? Thanks!WB
Sour cream cuts the heat better than anything else
I've found.Cook the chili down to make it really thick (and even
hotter), and serve it with warm tortillas, grated cheese,
sour cream, sliced scallions to make roll-your-own tacos.You can also tone down the chili a bit by adding a can of
pinto beans or mild "chili beans" and cooking just long
enough for the flavors to blend.If you do nothing, the leftover chili might be less hot
after spending a night in the 'fridge -- the meat will
absorb some of the spice.Best regards, Bob
-
W. B. Crumpton said:
Does anyone know how to correct a chili that is too hot
other than diluting it? I know that for a dish that is too
salty, adding pototoes works, but what about too much hot
chili? Will potatoes work with that? Thanks!WB
Sour cream cuts the heat better than anything else
I've found.Cook the chili down to make it really thick (and even
hotter), and serve it with warm tortillas, grated cheese,
sour cream, sliced scallions to make roll-your-own tacos.You can also tone down the chili a bit by adding a can of
pinto beans or mild "chili beans" and cooking just long
enough for the flavors to blend.If you do nothing, the leftover chili might be less hot
after spending a night in the 'fridge -- the meat will
absorb some of the spice.Best regards, Bob
-
W. B. Crumpton said:
Does anyone know how to correct a chili that is too hot
other than diluting it? I know that for a dish that is too
salty, adding pototoes works, but what about too much hot
chili? Will potatoes work with that? Thanks!Try mixing in some cooked rice.
--
John Gaughan johngaughan.netjohngaughan.netOpen ↗
[email hidden] -
W. B. Crumpton said:
Does anyone know how to correct a chili that is too hot
other than diluting it? I know that for a dish that is too
salty, adding pototoes works, but what about too much hot
chili? Will potatoes work with that? Thanks!Try mixing in some cooked rice.
--
John Gaughan johngaughan.netjohngaughan.netOpen ↗
[email hidden] -
In article <[email hidden]>,
(W. B. Crumpton) said:
Does anyone know how to correct a chili that is too hot
other than diluting it? I know that for a dish that is too
salty, adding pototoes works, but what about too much hot
chili? Will potatoes work with that? Thanks!There isn't much to do, really. Dairy products will bind the
capsaicin (well, the casein does it), but there isn't much
you can add, there--unless you serve it with a shredded
cheese topping.BTW, the potato/salt thing is one of those old folk tales
that isn't actually true. Dilution is the only way to fix
dishes that are too salty.--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only -
In article <[email hidden]>,
(W. B. Crumpton) said:
Does anyone know how to correct a chili that is too hot
other than diluting it? I know that for a dish that is too
salty, adding pototoes works, but what about too much hot
chili? Will potatoes work with that? Thanks!There isn't much to do, really. Dairy products will bind the
capsaicin (well, the casein does it), but there isn't much
you can add, there--unless you serve it with a shredded
cheese topping.BTW, the potato/salt thing is one of those old folk tales
that isn't actually true. Dilution is the only way to fix
dishes that are too salty.--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only -
In article
<[email hidden]>,
[email hidden] says...Quoted message said:
Does anyone know how to correct a chili that is too hot
other than diluting it? I know that for a dish that is too
salty, adding pototoes works, but what about too much hot
chili? Will potatoes work with that? Thanks!WB
Serve with lots of cheese on it. Seriously, the
calcium counteracts the capsacin that gives most
chili's their hotness. -
In article
<[email hidden]>,
[email hidden] says...Quoted message said:
Does anyone know how to correct a chili that is too hot
other than diluting it? I know that for a dish that is too
salty, adding pototoes works, but what about too much hot
chili? Will potatoes work with that? Thanks!WB
Serve with lots of cheese on it. Seriously, the
calcium counteracts the capsacin that gives most
chili's their hotness. -
W. B. Crumpton saw Sally selling seashells by the seashore and told us
all about it on 11 Mar 2004 15:04:07 -0800:Quoted message said:
Does anyone know how to correct a chili that is too hot
other than diluting it? I know that for a dish that is too
salty, adding pototoes works, but what about too much hot
chili? Will potatoes work with that? Thanks!If you put it in the fridge for a few days the spices will
'mellow out' quite a bit and it won't taste as firey... you
could even freeze it and that would cut the hotness factor
even further (but it might spoil the texture) The best way
to dilute it though is to cook a plain starch to eat with it
- either rice or baked potatoes are good. And as someone
else said, dairy products (especially sour cream) do a great
job of killing the heat on your tongue. That's why Indian
curries are generally served with a yoghurt sauce.~Karen AKA Kajikit Lover of shiny things...
Made as of 11 March 2004 - 41 cards, 23 SB pages (plus 2
small giftbooks), 42 decos, 10FBsVisit my webpage: kajikitscorner.comkajikitscorner.comOpen ↗ Allergyfree
Eating Recipe Swap:
groups.yahoo.comAllergyfree EatingOpen ↗ Ample
Aussies Mailing List:
groups.yahoo.comampleaussiesOpen ↗ -
W. B. Crumpton saw Sally selling seashells by the seashore and told us
all about it on 11 Mar 2004 15:04:07 -0800:Quoted message said:
Does anyone know how to correct a chili that is too hot
other than diluting it? I know that for a dish that is too
salty, adding pototoes works, but what about too much hot
chili? Will potatoes work with that? Thanks!If you put it in the fridge for a few days the spices will
'mellow out' quite a bit and it won't taste as firey... you
could even freeze it and that would cut the hotness factor
even further (but it might spoil the texture) The best way
to dilute it though is to cook a plain starch to eat with it
- either rice or baked potatoes are good. And as someone
else said, dairy products (especially sour cream) do a great
job of killing the heat on your tongue. That's why Indian
curries are generally served with a yoghurt sauce.~Karen AKA Kajikit Lover of shiny things...
Made as of 11 March 2004 - 41 cards, 23 SB pages (plus 2
small giftbooks), 42 decos, 10FBsVisit my webpage: kajikitscorner.comkajikitscorner.comOpen ↗ Allergyfree
Eating Recipe Swap:
groups.yahoo.comAllergyfree EatingOpen ↗ Ample
Aussies Mailing List:
groups.yahoo.comampleaussiesOpen ↗ -
In rec.food.cooking said:
Does anyone know how to correct a chili that is too hot
other than diluting it? I know that for a dish that is too
salty, adding pototoes works, but what about too much hot
chili? Will potatoes work with that? Thanks!Dairy products. Sprinkle cheese on top when you serve it,
and/or sour cream.--
...I'm an air-conditioned gypsy...- The Who
-
In rec.food.cooking said:
Does anyone know how to correct a chili that is too hot
other than diluting it? I know that for a dish that is too
salty, adding pototoes works, but what about too much hot
chili? Will potatoes work with that? Thanks!Dairy products. Sprinkle cheese on top when you serve it,
and/or sour cream.--
...I'm an air-conditioned gypsy...- The Who
-
W. B. Crumpton said:
Does anyone know how to correct a chili that is too hot
other than diluting it? ...Add cooked beans at a 1:1 ratio of beans to chili.
-
W. B. Crumpton said:
Does anyone know how to correct a chili that is too hot
other than diluting it? ...Add cooked beans at a 1:1 ratio of beans to chili.
-
Tony P. said:
Serve with lots of cheese on it. Seriously, the
calcium counteracts the capsacin that gives most
chili's their hotness.It's the casein (milk protein), not the calcium.
-sw
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