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Saturday, March 27, 2010

How to fix an overspiced dishes


You're making your favorite chili when you taste it and realize that the jalapenos you used this time were way hotter than you expected. Not to worry, there are a number of fixes to foods being too hot. The first thing to always do is taste your chile peppers. Peppers will fluxuate in the amount of heat they have and the only way too really know for sure how hot they are is to taste them. If they seem a little hotter than normal you can cut down on the amount you use and you can also make sure that you remove all of the inner membranes and seeds. This is where the majority of the heat lies in a pepper. Failing that, don't fear, all is not lost. Of course you could just add more of everything else if you want, but what if you don't want 3 gallons of chili or 1 gallon of salsa? There are still a number of options open to you. There are really three things that will help counteract the heat of chilies. They are sugar, acids, and dairy products. That said, you have a whole arsenal in your kitchen to combat spicy foods. Try adding a can of crushed pineapple to your chili. It will virtually disappear, leaving very little traces of itself while helping to counteract the heat. Give that super spicy salsa a few squirts of lime juice to help tame it, or, if appropriate add some dairy, in the form of sour cream or yogurt into a spicy sauce. At the table, offer sour cream and cheese to help counteract the heat or offer chopped cilantro which also seems to have a cooling effect on the mouth. Also remember that milk or dairy based drinks are the best way to cool a burning mouth. Highly sweetened, non carbonated drinks are second best. Stay away from water as all it does is spread the heat around in your mouth while doing very little to counteract it.

2 comments:

  1. Thank you for the info. It sounds pretty user friendly. I guess I’ll pick one up for fun. Thank u.

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