How do you neutralize a spicy taste in stew?

Answer 1

Unfortunatly there is not much that can be done in this case. Black pepper should be used in small amounts near the end of cooking as a final seasoning. If its to peppery then you might be better of saving as much of the meat as possible and remaking your gravy and vegtables. then add your meat @ the very end.. goodluck hope this helped

Answer 2

dilute it - wash it off with water if possible.

or:

add dairy.

add a little lemon juice.

add some olive oil.

add some canned corn.

add raw potatoes and cook for another 20+ minutes.

You're welcome.

Answer 3

There are few things that have worked for me in the past. Add any of the following ingredients to your soup a little at a time until the spiciness is at an exceptable level:

1. Honey

2. Sugar

3. lime or lemon juice.

4. Add milk or cheese.

5. DILUTE the soup by adding water.

I hope that helps.

Answer 4

I just tried this cause I added too much pepper into my soup.

Specifically for a soup: because the "hot" flavor of pepper is an oil, you can extract it using butter. Drop some butter into your hot soup and let it melt. Stir it around, let it contact as much of the top layer of soup as possible. The pepper oil will dilute into the liquid butter. Then cool the solution (soup) to room temp or in a fridge, and remove the butter that is floating on top of the soup. Majority of the black pepper's flavor will be removed with the butter.

Answer 5

Add a potato and re-cook for twenty minutes on low light or add plain yoghurt to finished stew.

Answer 6

I would go by wiki and add a potato and re-cook for twenty minutes on low light or add plain yogurt to finished stew.

Answer 7

Don't use it!!!!!!!

Answer 8

add more chicken/beef stock to the stew