drink some milk with it
Acid counterI would suggest adding something acid to counter the alkalinity of the peppers, such as lemon or lime juice, or tomatoes.When I have made some dish to spicy, i cool it down by adding some natual yogurt
If it's a cooked dish, you can simmer it for a few minutes with a large piece of potato. The potato tends to absorb some of the heat. Take the potato out before serving.
Sugar
answer me
One way to tone down a spicy dish (soup, chili, etc.) is to add quartered potatoes to it and boil for a few minutes, then remove the potatoes before serving. The potatoes will remove some of the spice and also will work for dishes that are too salty.
When you cook anything spicy in a food cooking it in coconut milk helps to tone down the spiciness. If you are going to stuff it I don't think there's anyway to make it any less hot.
By adding in potatoes into your soup it will help tone it down!!!
I guess that you have put too much chilli powder or chilli peppers into your chilli. The trith is that you can't do anything about to much chilli. the only thing is by diluting the chilli down with more sauce or add veg. Another way which is an old wives tale is to add a potatoe. this is supposed to absorb the acids causing the hotness.
Assuming you can't scrape off or remove some or all of the excess spice, there are a couple of ways you can combat the spiciness. Serve the spicy pork with a starch such as plain rice or potatoes, that will help cut some of it when eaten together. Or if its a case of too much HEAT as in chili peppers, if you can, find some way to add a milk product, to the meal. Drink a glass of milk with the meal, add some sour cream, etc. Milk prevents some of the chemical that produces the heat from reaching the appropriate receptors on your tongue.
If a jambalaya dish is too spicy, there are two possible ways to make it less spicy. # Add more cooked, unseasoned rice (may require coloring to match existing dish) # Add one or more uncooked, peeled potatoes, in large slices (heat in dish, then remove, or serve separately once fully cooked) Of course, the easiest way is to use less pepper when first making the recipe.
Yellow and Red make Orange. the yellow lighten the red and tone it down to orange.
To make the color known as bordeaux use red and a green to "grey" the red or tone it down. Then use white (if necessary, to carefully lighten the mixture. You can use black to tone down the red, but you will get a more livelier end color by using the green.
Many Thai language beginners have trouble with this word in Thai due to the fact it is so similar to the Thai word for "spicy hot." You have to pay close attention to the tone to get it right. Diamond = pét (high tone, said a little higher than your normal speaking voice) Spicy Hot = pèt (low tone, said a little lower than your normal speaking voice)
A sharp, the tone goes UP. In a flat, the tone lowers. A way to remember is, a sharp has sharp corners (#) and if you sat on it, it would make you go UP. Flats (b)...knock you DOWN (lower).