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
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!
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 ...
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.
There are a couple of ways: You can double or triple your dish, or you can add yoghurt or sour cream.
One, learn how to spell "recipe" right. Two, don't add so much spice. Three, add beer. Four, I'm an a-hole
Drink Beer.
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.
people in kerala love spicy ,fresh & sea food.but people in ladak eat lot of meat & there food is not too spicy or sweet
Souvlaki.
The soup was too spicy fo me.
Yes they are, but not too spicy, it really depends on the molasses you use in your recipe. Mild molasses is sweet and not too spicy, that is the kind I recommend :D
If you used only sausage, you would not have "meatloaf," but a sausage loaf. Meatloaf can include different types of ground meat, but sausage alone is both too fat and too spicy.
They can, but I don't recommend that you allow them to do this. Fresh pimentos are too spicy to be healthy for dogs, and pickled ones are too spicy and salty.
If the shredded pork is too spicy for your taste, serve it with rice, or noodles, that do not have their own seasoning and that can dilute the flavor of the pork. Sauteed onions will definitely improve the dish.
Sweet and spicy is derived from the term "tangy". To properly describe a "tangy" taste, you wouldn't consider too much spicy flavor.
Eating too fast too much spicy food
Eating too much too quickly or eating spicy food.