Whether you are using green chillies or red chili powder, adding too much can render your dish unpalatable. If this has happened to you don’t panic, we're here for you! Here are some easy tips to rescue you from such kitchen disasters. Read on and find out solutions for your spicy problems.
Dairy Products
Dairy products are often effective for toning spice down. So, add a generous dollop of yogurt, milk or cream to your overspiced food. You can also try shredding some cheese on top of it.
Go Nuts!
The fat in almond butter, cashew butter or peanut butter will help smother the flames, and who knows, you might even end up liking extra creamy and sweet flavor!
Sweeten It Up
Sugars can also help to neutralize spicy foot, as they absorb oils and changes the taste. Add a teaspoon of honey or sugar to neutralize the food. But, don’t add it continuously, wait for 5 minutes after each addition to get the right taste otherwise your main course will end up tasting like dessert.
Add More Ingredients
This is also another effective way to save your food. Nullify the flames by adding more ingredients to your dish. If you don’t have more ingredients on hand, then add a basic mirepoix to save your food!
Also Read:Here Are 10 Quick Fix Cooking Tips For Working Women
Acid Defects Heat
To counteract spiciness, add a dash of lemon juice in your main course. It will balance out the flavours and nullify the spiciness. But make sure that you don’t add too much lemon or you’ll have a new problem on your hands.
Serve With Starchy Foods
Sometimes such mistakes give us some tasty dishes. So, it's best not to mess it up by adding other ingredients. Simply serve such dishes with pasta, quinoa, rice or bread to nullify spicy flavours.
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A Pinch Of Prevention
For future dishes, what’s the most effective way to avoid the predicament of a dish that’s too spicy to serve? Add spices in small portions!
So, fret not if you put excess chilli powder in your dish, just follow these tips and you’re good to go! Stay tuned to HerZindagi for more such articles.
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