Linked Questions

0 votes
1 answer

How to improve my Lemon Pepper Tuna? [duplicate]

I am a tuna fan. I usually pour it from a tin onto a sandwich without cooking it. Yet there is one kind of tuna that is a problem for me: tinned "lemon pepper" tuna. I don't mind a bit of pepper kick. ...
Snack_Food_Termite's user avatar
3 votes
1 answer

How do I "cool" down very spicy tortilla soup? [duplicate]

Thought the recipe asked for a full can of chipolte peppers, of course it was only one. was able to remove most but is still to spicy for company.
Cheryl Gardner-Mayo's user avatar
1 vote
2 answers

How do I reduce the heat in my white bean chicken chile

How do I tone down the heat in a white bean chicken chile with corn that is made from the Omaha Steak side meal kit?
Anne Beatty's user avatar
2 votes
1 answer

Reduce spiciness of chili [duplicate]

I eye-balled the chili and cayenne powder in my chili and have made it painful to eat. What should I use to counteract this? I tried adding pasta sauce and cheese to a small serving, but it wasn't ...
Seanny123's user avatar
  • 185
1 vote
3 answers

too many hot chilli peppers in my Italian Beef!

I put way too many hot chilli peppers in my Italian Beef! What can I do to tame it down?
Vicki's user avatar
  • 11
34 votes
7 answers

Does chilli get milder with cooking?

I have made a tomato, onion and cannelini bean curry. I put a lot of chilli spice in it, perhaps too much. If I keep simmering it, will it get milder? I'm hoping it will cook into the (bland) beans....
S Meaden's user avatar
  • 597
0 votes
1 answer

Medium sauces versus Mild! [duplicate]

I can never remember which is hot. NOw i have a medium enchilada sauce in my recipe and need to cool the heat way down... help! How do I make my meal so that my child will be able to eat it. She does ...
Kandice's user avatar
1 vote
1 answer

Are "non-fat" condiments as effective as full-fat versions at reducing spiciness?

Nice creamy condiments are known to reduce the effect of spicy foods, such as sour cream on Tex-Mex food. I have a pretty low tolerance for spiciness, so I often need to put a glop or two of sour ...
KatieK's user avatar
  • 7,940
3 votes
3 answers

Oops! Too much hot pepper. Now what? [duplicate]

In my home, we're not very fond of capsaicin, and I put too much crushed red pepper (the dry spice, bloomed) into a vegetable soup[1]. What can I do to remedy the soup? (Obviously, I can cook another ...
msh210's user avatar
  • 1,360
0 votes
1 answer

Reducing spice in sauce [duplicate]

How do you make already prepared sauce less spicy? I must have used too many hot chili peppers or cooked them too long. Is there something to off set it from being so hot? The sauce is for General Tso'...
Kim's user avatar
  • 1
-1 votes
1 answer

Salty Chili and too spicy [closed]

I cooked chili with lime/chili pepper seasonings. It's too salty and too spicy. How do I fix it? The seasonings were packaged by Whole Foods, called Tequila Lime Seasonings
Momofpixie's user avatar
0 votes
1 answer

Removing spiciness from a dish [duplicate]

Is there a rule of thumb for removing spiciness from a dish, caused by things like jalepenos, cayenne pepper, black pepper, red pepper, szechuan peppercorn, etc? I have read that honey and sugar may ...
mdegges's user avatar
  • 714
2 votes
5 answers

How to reduce the heat from peppers in my tomato soup?

I just made tomato soup with two cans of tomatoes with jalapeno peppers in it. The soup has turned out to be too spicy. How can I reduce the spicy (heat) level of the soup?
Anna's user avatar
  • 21
13 votes
3 answers

Will roasting ginger root give it a milder flavor?

I just had a thought - garlic is very strongly flavoured, but turns nice and mild when roasted. Can the same be done with ginger root? I can't find any recipes with a cursory search of google. Is ...
Blorgbeard's user avatar
  • 1,195