Experimenting with spicy foods can be a lot of fun. But what happens when your hand slips and you accidentally triple the amount of pepper or hot spice blends that the original recipe called for? If you have made a curry, chilli, or stew that contains way too much pepper, there are several ways you can correct your mistake. You can cool down a dish that is too hot in just a few minutes with some quick fixes.
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Dilute the meal with additional liquid. A soup, stew, or similar main dish with a liquid consistency can be "watered down" to dilute the spice by adding stock, beer, or plain water.
Add a dairy product. Milk-based products mellow hot or spicy flavours, so add a large dollop of sour cream to chilli, or cream (or coconut milk) to curries.
Serve with mild sides. A spicy chicken dish can be mellowed by eating it in the same bite with mashed potatoes or rice.
Introduce new flavours. Honey or sugar can temper a spicy Asian dish and turn it into a spicy-sweet combination, and lime juice adds a freshness to spicy Latin cuisine that cuts through some of the heat.
Add textures. Crackers, croutons, and other foods with a crunchy or rough texture distract your tongue from the pain of the pepper burn.
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