A sign that you’re the master of kitchen management is the way you make something difficult look so easy! With California Garden’s suggested tips, you can learn about cooking, organizing and cleaning your kitchen using lifesaving and money-saving hacks.
Spicy ingredients add a wonderful and strong flavor to a variety of dishes. However, the latter could end up too spicy for your taste; maybe you used 1 tablespoon of cayenne pepper instead of 1 teaspoon, maybe the recipe is developed using a mild curry paste and you used hot curry paste. But don’t worry because nothing is lost! It’s true you can’t take out all the spices; however you can tone it down. Here are some of our favorite ways!
Dairy products are great to counteract and cool down the intensity of the spices. One of the most effective ingredients you can add is cooking cream, but make sure you avoid cooking for too long as it may clutter. To tone down an overly spiced curry for example, add cooking cream towards the end of the cooking process then stir well to combine and turn off the heat.
The easiest way to reduce and absorb the spiciness of a dish without affecting the flavors is by adding starchy ingredients such as potatoes. This solution works best with soups and stews, as you can remove them towards the end of the cooking process. If you don’t want to alter the flavors, you can always serve the dish in its original (and overdone) spiciness alongside boiled potatoes, rice or even pasta.
If you are a fan of Indian cooking and find the recipe to be a little bit too hot for your taste, you can add greasy ingredients to tone down the spiciness. Depending on your personal preference and availability, add 1 tablespoon of butter, 1 tablespoon of ghee or 2 tablespoons of olive oil which contains good types of fats and can help in reducing the spicy flavors.