Spices & Seasonings/too much spice


I have made a pot roast and used chilpotle cubes for the gravy base.  It is too spicy and I need to tone it down for my grandchildren.  What can I add?

Hmm... That's not a simple answer.  Best to use a multiple front attack I think.

You can add competing flavor elements.  Make sure there is enough salt in the dish.  You could add a bit of soy sauce or Worcestershire for some meatiness; honey and chipotle get along very well.  You could cut it with some acidity, such as some lime or lemon juice, or a splash of vinegar.

You can use a sour cream or yogurt based accompaniment.  The fat of the cream as well as the cool temperature will help numb the spiciness.  You could combine sour cream with just a dash of worcerstershire (I liked smoked paprika as well) and top the roast with that.

You can introduce a textural element.  Texture signals from the tongue will keep the brains attention away from the burning sensation.  How about some fried onion on top?  Or you can serve it with tortilla chips, pita chips, crusty rolls, or similar.  If you serve it with a starch such as pasta or potatoes, give them a strong contrasting but not antagonistic flavor profile.  Things to consider: oregano, garlic, cilantro, tomato.

If it's very strongly chipotle, perhaps you can shred the pot roast, maybe add some salsa or taco sauce and serve it as any number of quasi Mexican delights.  Burritos and nachos spring readily to mind.

Hope this helps!

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Adam Price


I can answer general and specific questions related to all manner of food preparation, food cookery, and peripheral disciplines such as applied food science, nutrition, or sanitation. I am knowledgeable in meat, poultry and seafood fabrication, recipe development, world cuisines including 'fusion' styles, and all of the primary cooking methods (grilling, steaming, etc.). I can assist you with developing or redesigning recipes, planning for events (from a caterers point of view), troubleshooting recipes, identifying and working with unfamiliar ingredients or cooking methods, or (most importantly in my opinion) figuring out exactly why things happen the way they do. If we understand the science and reasoning behind our craft, then we can start learning how to cook instead of learning to recreate recipes. If for some reason I cannot answer a question, I will do my best to point you toward a source that can.


I have nearly two decades of experience as a professional in the field, and I enjoy experimenting with new ideas on my own time. I have worked in restaurants ranging from quick service to fine dining, bakeries, butcher shops and institutions. I have done event planning and execution for large and small scale catered events. I have managed several kitchens and developed menus ranging from simple buffets to elaborate multi-course meals. I have an extensive library of recipe books as well as books on cooking techniques, food science, food safety, and nutrition.

I graduated with high honors from the Culinary Institute of America (Hyde Park). I am ServSafe certified for food safety and sanitation, and I take this very seriously.

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