Spices & Seasonings/cayenne pepper

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Question
How do I get rid of some of the heat? I added too much to a bean recipe and I'd like it better with less heat. Thanks for help.

Answer
Hi There!

Thanks for your question. Without modifying the flavor or volume of the recipe, you could try dropping in a raw potato cut up into chunks and cook for about 30 minutes longer to absorb some of the spice. You can then remove the potatoes prior to serving. This technique will also absorb some salt, so check and reseason as necessary before serving. Perhaps the most reliable way without changing flavor would be to increase the amount of the other ingredients, thus dilluting the impact of the cayenne, and increasing the volume of the dish. My favorite way however to handle excess spice is to offset the heat by increasing the profile of the other major flavors - salt, sweet, sour - by adding a bit more salt, juice of half a lime or a splash of red wine vinegar. In some cases you could add a couple spoons of sugar - but it doesn't seem to be the best match for bean soup. Depending on the flavor profile - you could try a couple tablespoons of maple syrup. One delicious final technique I think is a natural fit for many soups is to add a dollop of sour cream or creme fraiche when serving. When stirred in it smoothes out the heat, makes the soup wonderfully rich, and the dairy is a natural cure to tame the fire. With that last fact in mind - don't hesitate to sereve with a nice glass of milk to quench!

Good luck! If this didn't make it in time for last night dinner - hopefully it will help in the future.

Best Wishes,

Brett

Spices & Seasonings

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Brett

Expertise

I can answer most questions about ingredient usage, recipes, food trends, food preparation, food science, cooking techniques, and possibly anything else that excites you about the restaurant world or food of all types! If I don't know, I love doing the research to find out. While not currently certified, I was certified in food safety while in the business, I can answer most general questions about safe food handling practices.

Experience

I was once accused of being obsessed with food - I plead guilty your honor. I managed restaurants, front (servers, bar, host, etc.) and back (kitchen, dish, etc.) for about 7 years. Prior to that I worked just about every position in the restaurant and have throughout my life had a passion for great food. Whether it be a perfect burger or sea urchin roe, persian or cambodian, raw, cooked, or cured; I find great pleasure in cooking, eating, and talking about food. With my 2nd kiddo on the way and lonely wife at home, I decided to end my brief career in restaurants a few years ago and join the more sane, but infinitely less exciting 8-5 job world. While I miss it, I have had more time to enjoy food as a hobby, entertain, research, write, learn and experiment.

Education/Credentials
Bachelor's Degree in Business Administration - Human Resources Self-Ordained Lover of All Things Food Related

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