Milk
Only milk proteins truly block the capsaicin contained in pepper, but there are very few dishes that contain milk, so if the recipe allows, add milk and the excess pepper will be neutralized.
Second option: wash down dishes that are too spicy with milk. This will save your mucous membranes from being burned by pepper.
Any oil: butter, olive, sunflower can help solve the hotness of peppers. Fat neutralizes the pepper, depriving it of its natural properties. The method of use is simple - add a little oil to an already prepared hot dish and stir. Wait a little until the oil is mixed with the rest of the ingredients and then you can eat the dish.
What to do if you over-pepper a dish: A simple way to “stew out” even hot peppers
A culinary trick discovered in Asia.
Can't you have too much pepper? It still happens. And even experienced cooks can sometimes over-pepper a dish or overdo it with chili. What to do when it’s delicious, but you eat through tears? Well, don’t throw away food... No. A culinary life hack that has long been known in Asian countries will come to the rescue.
Some people like it hot.
Some people prefer it hot. Five types of pepper, mustard, more garlic - a typical menu for a connoisseur of spicy foods. But not everyone at home can share the passion for “fiery” food. What to do if you suddenly over-pepper a dish? Don't torture your family, but use this simple tip.
50 shades of spicy.
But first, it is important to understand: what makes spicy spicy? The culprit is capsaicin, an alkaloid that is found in abundance in various types of peppers. The level of capsaicin content plus the individual sensitivity of taste buds add up to a feeling of spiciness.
Which, by the way, is different for everyone. Some crunch chili peppers without even wincing, while others......
The level of capsaicin content plus the individual sensitivity of taste buds add up to a feeling of spiciness. Which, by the way, is different for everyone. Some crunch chili peppers without even wincing, while others......
ground black - fire.
Let's hit capsaicin with casein!
Now that we know the taste troublemaker better, we can understand how to neutralize it. Capsaicin has its own kryptonide. Its name is casein. It envelops the “sharp” molecules and thereby reduces the sensations from them to nothing.
Sour cream and kefir are the best addition to spicy food.
Therefore, the easiest way to put out the fire in your mouth is to wash down your food with kefir. Better yet, add sour cream to the spicy dish. The fattier the better. Sour cream or another milk-based product will quickly reduce the degree of thrill.
Don't try this at home.
Although sour cream or kefir will be the best solution, if they clearly do not fit into the dish, you can always add a little water and sugar. This will also neutralize any excess spice. But “milk” is still more effective. Source Contacts:
Address: Sverdlova, 55-d, 15 118513 Moscow,
Phone:+7 495-940-876-58, Email » Pepper tartlets
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How to save fish or meat
Meat
Peppered meat or cutlets can be saved if you slightly change the recipe. Pour sour cream over the meat product, sprinkle cheese on top and place in the oven for 15 minutes at 180 degrees to bake. Thus, fermented milk products will dilute the spice.
Pieces of pineapple will correct the mistake and add an exotic touch. Mix the fruit with the meat and let stand for 20 minutes. If desired, leave or remove from the dish after cooking.
Excessively spicy minced meat is mixed with boiled buckwheat or rice, shredded cabbage, and mushrooms. As a result, the finished dish turns out to be balanced in taste.
Peppered hedgehog
Details Father's Category: Cooking Category: Good to know You cook with great joy, with great pleasure, so that the family appreciates it, and then Father has gone too far with the spices. As a result, you taste the stew, but it burns in your mouth, the fire of pepper clears your throat and you feel like you will become a dragon as soon as you finish the entire plate of your favorite herb. It’s clear that for yourself you can eat and eat unsalted cucumber without worrying, but how can you serve such a dish to your friends and family? It is necessary to correct it, but what to do is the pepper has been peppered so much that the pepper is already baking? How and with what can you correct a peppered dish?
Remember that if the dish is heavily peppered, there is no point in stirring it up, rather than throwing it out, so as not to compromise your health. Health is more important! It is impossible to eat through the power of only those products that are bad in any way, rather than throw such grass into the smittya.
If you have peppered the pepper and immediately realized it, try not to mix it, leave it for 10-15 minutes in peace, and then carefully pour your prepared soup or borscht into another bowl, but not all of it - on the bottom of the tray. deprive a little bit of life from pepper If the pepper and dozens of other spices settle to the bottom, you can pick up little bits of fresh pepper in this simple way. Other peppered herbs can be corrected more easily. For example, in peppered and greased meat you can add a little bit of zucchini, which makes the herb more piquant. How to add pepper to the stew? You can add a bunch of tomatoes, cut into small cubes, such meaty and red-colored ones, of the Mikado variety. Just try to cut it so that the tomatoes don’t end up on the cutting board and get lost in the stew. You can also lighten up the peppery stew by adding sour cream. How to correct the pepper pilaf? Like, make a light sheep salad (dressed with olive oil), which you don’t need to add salt, but eat with pilaf or stewed potatoes for a bite. Before speaking, stewed liver with potatoes can also be eaten with sour cream. Sour cream, as well as tomatoes, combine with salt and pepper, making the dish even more delicious. Keep in mind that trying to soften the hotness of the pepper in the herb can lead to a change in the taste of the herb and its new appearance. You can not try to increase the heat, as it is not very strong, but eat the herb with some unsalted and unpepper side dish (mashed potatoes or boiled rice), or eat a salad with fresh vegetables, olive or dormouse dressing with this herb. Shnikovaya olive (not mayonnaise) . For example, an excellent choice for serving the peppered herbs would be a salad of fresh cucumbers and tomatoes. Or maybe you and your loved ones enjoy a spicy dish, for example, Indian, Mexican, Chinese cuisines are famous for the heat of herbs and the presence of a great amount of spices in them. Another simple, but completely effective option is to prepare 1 more portion of the herb, but do not salt or pepper it, but mix it with the first pepper option. As a result, you get one generous portion of a normal, savory herb. Let’s ask your family and friends for supper so that the good stuff doesn’t go to waste. Before serving, pepper soup can be lightly diluted with dill or broth, and you can add new vegetables (for example, tomatoes or boiled potatoes) to soften the hotness of the spices. Don’t forget that sour cream goes well with borscht, as it will also take away some of the bitterness. You can also add a teaspoon of lemon juice to the dish. The acid in lemon juice neutralizes the pepper. You can also add a teaspoon of zucchini, which will soften the lemon juice. If the salad is over-peppered, simply add more ingredients. Fresh vegetables perfectly soften the hotness of the pepper. Peppered meat and herbs can be served with a side dish. For pepper soup or borscht, simmer 1 teaspoon (for the entire pan) of table apple yogurt - it perfectly neutralizes the spiciness.
How to reduce the heat of chili peppers in adjika.
What to do if the pilaf turns out dry
...then try this recipe. It’s impossible to convince my mother and other grandmothers and aunts, they call it adjika, but what I do, my mother cannot eat, because it is spicy for her. And when I brought adjika from Abkhazia, she said that it was murder.
But I can’t even call this sauce adjika. It's ketchup. Pure garlic ketchup...
By the way, you can’t stand up to die - in matters of the amount of salt and sugar in this recipe, this is a rare case - the son-in-law and mother-in-law agreed. So I’ll give you the basic quantity and the variations that I make according to the order of my husband and mother.
Another good thing about this recipe is that it allows you to use substandard tomatoes. So, overripe, cracked, damaged, ugly - welcome, let's take credit!
Garlic ketchup
Scroll through a meat grinder (or grind finely in a blender):
5 kg. tomato.
1 kg. apples
1 kg. bell pepper
1 kg. carrots
3-4 pods of red hot pepper
Simmer this whole mass under the lid for 2 hours, stirring from time to time.
Then add 0.5 liters of vegetable oil, salt, sugar and simmer for another two hours.
The recipe calls for 1 cup sugar and 2 tbsp salt. But, as I already said, my family does not like sweetish ketchups; there are no friends for the taste and color. I put half a glass of sugar, and either leave the same amount of salt or increase it to 2.5-3 tablespoons. So see for yourself, make the taste to which you are accustomed. I just recommend that when you make it for the first time, do not add all the salt and sugar at once. The ketchup will simmer for another two hours, then garlic and vinegar are added, after that, taste it completely and adjust to your taste.
So, after another two hours of stewing, add 200-300 grams of ketchup. chopped garlic, 1 glass of water and 3 tbsp of vinegar essence (my mother has this problem here too - two spoons is enough for her taste). Bring to a boil and roll into jars.
