How do you neutralize the heat in hot pepper flakes after adding too many to a recipe?

Answer

It depends on the type of recipe you are working with. If it's stew-like (has sauce of any kind), add 1 or 2 big peeled raw potatoes into it and cook for an hour. The potato absorbs salt or hot spices. Be sure to take the potatoes out, and don't be afraid to add a little water.

Answer

Dry potato flakes added will help, but you may have to add some water depending on the amount of flakes you need to use.

Answer

Don't use flakes, use whole peppers. Then you can taste the sauce as it cooks and fish them out when the heat is right. Just take off the stems. Count the number of peppers you put in so you aren't at risk of leaving some in there. If you have guests or family members who prefer hot sauces, serve pepper flakes or chilli sauce as a condiment. Problem solved.

Answer

(unless you put in chili like bhut jolokia or nagga morich in which case that wont work because the scoville rating is too high. you're looking at 1,000,024 su in bhut jolokia and 1.5mil in nagga morich. compare that to habanero being around 200k su and regular tabasco is around 1,275 su)

Answer

This doesn't mean you can't use whole chillies. Put the chillies (birdseye are a good choice) in with the garlic and fry them with any herbs or spices you prefer, and then add your other ingredients and simmer. Taste immediately and take the chillies out the moment your sauce is the right heat. Couldn't be simpler.

If the chillies are really, really hot, and you're serving to family or guests who prefer less heat, why are you using overhot chillies? Make a side dish of the super-hot fruit - a chilli jam or sauce - and allow your fellow-diners to make their own choice.

When you refer to regular Tabasco, are you speaking of the fruit or of the bottled sauce? If it's the bottled sauce, that, too, can be served on the side, as, of course, can the fruit.

While science is an important part of cooking, there's no need to make a fetish of it. You just follow your own nose - and taste buds - so to speak, and show respect for your guests by not presenting them with foods they may not like.

Side dishes are always the answer to that dilemma, be they full of herbs or cheese or condiments. Your family and friends will thank you for the opportunity of offering a choice.

 

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First answer by Marcy. Last edit by Patwoods. Contributor trust: 68 [recommend contributor]. Question popularity: 126 [recommend question]


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