Your meat dish is too spicy What can be done?

Answer 1

Answer

Dilute the spice by doubling up on the tomatoes, tomato sauce and paste. A touch of brown sugar and a teaspoon or two of baking soda can help reduce both the spice and the acid.

***I've used this many a time -

The best kept secret to improve chili's acidity comes from an idea from Emeril Agasse. If you're making a huge batch like I do, heat in microwave for one minute or on the stove, a quarter cup of apple cider vinegar. Once its hot, stir in two tablespoons of table sugar and dissolve. Add it to the chili and its wonderful. If you get it a hair too sweet, add salt. The mixture is called "gastrique" (gastreek), works wonder in any tomato based sauce. I used in spaghetti sauce last month when my hubby got heavy handed with the cayanne pepper. It worked like a charm, and it did take me a few times. Start slowly, keeping the proportions the same - 1/8 cup vinegar to 1 tbls sugar for example.
Adding milk or cream can usually do the trick

Answer 2

You usually have stomach problems (constipation, ulcers, diarrhea, etc.) the next day, so the best solution is to let nature take its course (i.e., take a dump until it's all flushed out). Hope this helps!

Answer 3

Well first and most obvious is to put less of whatever you are putting in it that makes it spicy. Answer:

If the meal is already cooked, You can dilute it - add blander vegetables (potatoes often help) - rinsing a meat can reduce the topical spices but if it's had time to soak you may not be able to rinse the spice off. You could try a roue or a gravy with very little spice to help mask the spices. In the future remember to go lighter on spices that a recipe calls for until you are sure that that amount will be fine, you can always let your guests add their own - you rarely can fix too much salt or pepper or ...

Answer 4

Spicy foods are a staple in places like Thailand and India. When they eat spicy foods, they usually keep a bowl of plain yogurt around to cool the mouth. So, to answer your question, eat your curry with a little bit of plain yogurt, and it will take the sting off of the spice!

If you mean the curry has too much chili for your taste, you can add extra meat or vegetables, which will calm down the heat. Potatoes, cubed and cooked until tender, will work.

When you cook curry, you can add the chilis whole and taste the simmering curry until the heat seems about right for you; then discard the chilis.

Remember, if you're serving the curry with rice or other starchy accompaniments, this will also take the heat down.

Answer 5

There are a couple of ways: You can double or triple your dish, or you can add yoghurt or sour cream.

Answer 6

One, learn how to spell "recipe" right. Two, don't add so much spice. Three, add beer. Four, I'm an a-hole