Oops! Too much hot pepper. Now what? [duplicate]
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In my home, we're not very fond of capsaicin, and I put too much crushed red pepper (the dry spice, bloomed) into a vegetable soup[1]. What can I do to remedy the soup? (Obviously, I can cook another pot of soup and combine them, but I'd rather not. Any other remedies?)
[1] The soup was made roughly thus: I bloomed the crushed red pepper in a heavy-handed application of Pam and added onion and garlic to saute a little and then to sweat; then I added vegetables and water and seasonings, heated it, and let it simmer.
Best Answer
Usually, cream will help cut the heat from peppers, including crushed red peppers. Not sure if your soup would work with dairy. Yogurt or milk would work, sour cream too. Cheese does not seem to help.
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What cancels out too much pepper?
Add a teaspoon of lemon juice or one section of a quartered fresh lemon. The acid neutralizes the effect of the pepper. It may be necessary to simultaneously add a teaspoon of sugar to counteract the lemon's sourness. Add small amounts of lemon and sugar, tasting and adding more as needed.What can you do if you put too much pepper in a recipe?
Because pepper is a chemical base, adding acid helps neutralize the flavor. Consider a splash of lemon juice on grilled meat or fish, or in a sauce or glaze. In pasta sauce or soup, balsamic vinegar and Worcestershire sauce serve the same purpose. Choose lime juice for Asian dishes.🐲🐙 COPY ALL THE HATED CREATURES | MYTHIC | MTG Arena Standard
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Answer 2
According to this rather informative post (https://cooking.stackexchange.com/a/1126), the remedy to your problem seems to be using fats, especially oils. These two sites
http://www.seriouseats.com/2011/01/what-to-do-when-you-add-too-much-spice-make-less-spicy.html
http://rosie2010.hubpages.com/hub/How-to-make-spicy-sauce-less-spicyhot
both seem to recommend yogurt or other dairy, and the last one appears to support the oil/butter approach of the first post, at least if the problem is capsaicin/hot peppers.
Answer 3
If your recipe and objective is dairy tolerant, then dairy will be the best way. If it's not, and dilution is not an option, I recommend adding a sweet or acidic (or both) component to the vegetable soup.
examples to keep it all veggies and no dairy: Sweet - pre-roasted carrots or butternut squash (I find roasting enhances the sweetness) Acidic - pan roasted cherry tomatoes till they burst a bit (mmmmm, in a light oil, with perhaps a bit of white wine and shallots :) ).
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