Correct too spicy food.
Food too spicy to eat is a waste of time and money. Before throwing out that too hot chili or five alarm stew, try a few fixes. Calming down entrees that have already been cooked such as a grilled steak or chicken breast is a bit more of a challenge but it can be done. Always add spicy seasoning a little at a time to prevent too hot food in the future. You can always add more.
Instructions
Liquids
1. Combine the non spicy seasonings with additional liquid and add to a dish, such as chili, stews, or soups. For example, if your original recipe called for 1 tbsp. each of cumin, parsley, oregano and garlic and 3 cups of beef broth, then add 1 tsp. each cumin, parsley, oregano and garlic to 1 cup of beef broth.
2. Add 1 cup of additional liquid without any additional seasonings. Use the same liquid that's already in the dish. Add chicken broth to chicken soup. Add tomato juice to chili. Add beef broth to stew. Milk takes down the heat. If there is cream, or milk, in the dish add additional milk. Also try sour cream or yogurt.
3. Continue adding liquid, with or without seasonings in 1/2 cup increments after the initial first cup.
Potatoes
4. Chop a peeled potato into 1/2 inch cubes.
5. Cover with water and cook in the microwave until the potatoes are soft. Or cook conventionally on the stove top.
6. Mash and add to the dish, a 1/2 cup at a time. The potatoes will melt into the dish and not be apparent, but will absorb some of the spiciness. Instant mashed potatoes will work but they will absorb liquid as well. Compensate by adding chicken or beef broth to reconstitute the instant potatoes.
Entree
7. Scrape off as much seasoning from steaks or ribs as possible with a dull knife. Remove the skin from chicken. If it's a roast, cut off thin slices of the outer portion exposed to the hot spices. Save the slices in the freezer and use in the next batch of chili you make.
8. Serve the entree with a mildly flavored sauce on the meat to dilute the heat. Sweet counteracts the heat. Add honey or maple syrup. Use a citrus based sauce made with orange or lime juice. Yogurt and milk-based products bring down the spice level. A quick cooling sauce is made by putting a peeled cucumber in a blender with 1 cup of nonfat plain yogurt. Whirl until smooth.
9. Serve the chicken on a bed or rice, potatoes or pastas. Eat the meat with a bite of the starch. The spiciness is less apparent because you're mixing it with more food as you eat.
Tags: beef broth, additional liquid, cumin parsley, cumin parsley oregano, each cumin, each cumin parsley