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What can you do to a dish to tone down the abundance of pepper?
Wiki User
∙ 12y ago
What works for me is I first let it sit a few minutes and it will pool the liquid at the top. I spoon off as much clear liquid as I can, looking for spice. Next, I add more bulk, like for a soup I add sweet potatoes and meat and thereby spread the sauce thinner and counter the spice with sweet. The key here is use what you have in the refrigerator.
Meat and potatoes and cream or cheese will absorb some spices, plus the cream or cheese will thicken the liquid so you can add more water. You really can't remove pepper, so instead you make a larger dish by adding bulk - whatever you have on hand is ideal. Pepper isn't a linear spice, when adding pepper you will notice that you can't taste it, add more, still can't taste it, add more, can taste it a little, so you add a LOT more, and whoops you are too far. Going the other direction you don't have to double the size of the dish, only add enough "stuff" to sort of get back over the curve. I find that in a 6 quart pot of bean soup I add two handfuls of cheese curds and one handful of meat or potatoes and it's about right. I keep the soup an inch and a half (~4 cm) below the top of the pot so I have room to correct errors. Even pasta or old mac and cheese in a soup goes great.
Wiki User
∙ 12y ago
Wiki User
∙ 13y agoAdd more non picy contents Then freeze what ever is left over for another time
I already tried that
Wiki User
∙ 15y agoAdd unsalted broth and drain a bit off or just rinse?
Wiki User
∙ 14y agoIf it will go with what you are cooking you could add a little bit of celery, that will make the taste a little more dull.
Wiki User
∙ 14y agoI think that one way is to add a little bit of sugar. It should bring the flavor down. Hope it works for you!
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