How to take the spice out of meat, cabbage, vegetables

To spice up, as well as overpottingeven an experienced cook can pepper a dish by accident. It would be a shame if a lot of effort was put into making a culinary masterpiece, and the ingredients were not from the cheapest products. But there is no hurry to throw out a spoiled dish. It is possible that the mistake is fixable, and your culinary skill will not go to waste.

25 Ways to Get rid of Spice

Adding pepper - ground, red or black, allspice, peas or chili, allows a dish to fully reveal its flavor and aroma. However, it should be added carefully - an unintentional oversight in the form of a small excess will adversely affect the taste. It is worth saying right away that it is possible to neutralize the hot pepper in a dish in different ways. Even some experienced hostesses do not all know that for this use the most common products:

• Carrots and beets;
• legumes - lentils, beans;
• cereals;
• fermented dairy products;
• sugar;
• Sour additives - vinegar, tomato paste.

That is, in order to fix a peppered dish, you do not need to go anywhere - the most common foods are in every kitchen. However, you need to do it skillfully, focusing on the variety of peppers and the dish itself. The article presents many ways to eliminate the searing, peppery taste, each of which is applicable in different cases.

Dilute with liquid

Diluting with liquid is the most popular way to reduce the hotness of peppers in a liquid dish. If more spice has been added to a broth or soup, you can simply dilute it with chicken, meat, or vegetable broth or hot boiled water. However, this method is not applicable to second courses, salads. The exception is stewed meat, which can be diluted with a little water and stewed some more.

Citrus Juice

The juice of lemon, lime is an acid that can neutralize different spices. To make the taste of meat, fish, vegetables more tender, bland, you need to add one or two teaspoons of freshly squeezed citrus fruit juice. This will saturate the dish with vitamins, give it an unusual sourness, make it spicier. Especially well combined citrus juice with fish, which are often marinated in it before cooking.

Raw potatoes

A great idea for restoring the natural flavors of a peppered dish is the addition of raw potatoes. You can simply put them peeled when boiling in a pot or when frying them in a pan. The potatoes will absorb the excess spices and salt, making the dish more bland. Then you can just toss it or use it when serving if the potatoes go with the rest of the ingredients.

Raw Carrots

Carrots are a faithful helper in the fight for delicious dishes. It will help eliminate excessive bitterness, thanks to the presence of sugar in the composition. In addition, the vegetable has a porous structure, which makes it absorb all the spices during heat treatment. In a peppered first dish or broth, it is enough to put a whole carrot and cook for a while to get rid of the problem. But, also roasted carrots can save the situation with overly peppered pilaf or stew.

In general, any vegetables and fruits with a porous texture can be used to correct a peppered taste. These include potatoes, carrots, apples, and beets. However, beets will change the color of the dish, which should be kept in mind when cooking.

Rice

Rice, as well as other cereals - bulgur, buckwheat, pasta, can quickly neutralize the bright hue of spices. It can also be used in place of a garnish when serving, or it can be used as a faithful helper, capable of eliminating excess spices. For example, you can put dry rice in a cloth bag in soup, broth or any semi-liquid dish while cooking. It will absorb extra spice during cooking and make the taste more bland. Cooked uncooked rice can also be added to salads, stews or stews.

Fermented Dairy Products

Dairy products are very useful. However, their value is not only that, but also that they can perfectly neutralize the spicy pepper flavor in the first, second course or salad. It is enough to put a spoonful of sour cream or natural yogurt, so that the spoiled food becomes tender and soft in taste.

Cheese

On the same principle as sour cream and yogurt, cheese also acts on the taste of food. Peppered vegetables, pasta and even soup can be seasoned with grated cheese. But, be careful that the cheese contains a lot of salt, so you can not overdo it. Otherwise, the overly peppered dish will turn out over-salted. Grated cheese can be added to any second dish by sprinkling it on top and putting it in the oven to bake for 15 minutes.

Tomatoes

Tomatoes contain quite a bit of natural acid in their composition. With their help, you can neutralize the peppery taste of meat, fish, sauces. For example, when roasting meat, the addition of chopped tomatoes will fix the situation with excessive pepper and make the dish completely different. Peppered fish - stewed or fried, boiled, can be mixed with tomatoes and baked in the oven. Ideally, add sour cream as well. Any spicy sauce can be made tomato if you add fresh tomatoes twisted through a meat grinder, which will neutralize the pepper.

Sugar

Many housewives, wishing to fix overcooked food, put sugar. This is correct, because sugar is the exact opposite of pepper in taste. But, here we should be careful not to over-sweeten. It should also be understood that sugar, even in small quantities, can completely change the taste of products. Therefore, it is not always suitable to correct a culinary mistake. However, sugar can be used in combination with vinegar, which gives a killer mix of sweet and sour, which in the end effectively fights spiciness.

Sugar will quickly and effectively remove spiciness from vegetable dishes, tomato sauce, or any food in which tomatoes have been used.

Add ingredients

The easiest and most popular way for home cooks to neutralize the spicy taste of peppers is to add other ingredients. You can add the same foods that are already in the dish. Or tinker with others that can combine seamlessly with the rest.

Nuts

Any nuts absorb seasonings and spices. Therefore, fresh nuts, almond paste and even nut butter can be added to the peppered foods. This will make the dish spicy and allow you to discover new facets of gourmet delight.

Apple cider vinegar

Acid is a great way to combat the spicy taste. In Thailand, where chili peppers hold a special position among vegetables in popularity, apple cider vinegar is used to neutralize their taste. However, it can be replaced with citric acid or sour ketchup. Just a spoonful of sour product - and your dish will play with new flavors, and will not be at all scary spicy. The flavors will be as balanced and harmonious as possible.

Milk

Ordinary milk can give a creamy flavor to peppered food. However, it doesn't go with everything and can curdle if handled at high temperatures. Coconut milk and soy milk are excellent alternatives to cow's milk. These are vegetable substitutes for the usual product, which excellently combine with spicy, spicy seasonings and spices.

Fat

You can add a small amount of vegetable oil - sunflower, olive, sesame oil - to almost any peppered dish. This will help fix pasta, pasta, pilaf, lasagna. Only the oil should be added very carefully and a little at a time. Adding just a little the first time, you can taste the culinary masterpiece. If you need to repeat the procedure, try not to overdo it.

Peanut, almond, sesame paste

A very interesting way to take the spicy peppery flavor out of any thick dish. Peanut, sesame or almond paste can give products a whole new flavor nuance, make it spicy, original.

Bell peppers

Sweet, sweet bell peppers effectively neutralize the spicy taste of foods. It can simply be chopped and added to the peppered dish during cooking or baked in the oven beforehand, smeared with vegetable oil. The peppered dish should be mixed with peppers, which after baking will further enhance its properties.

Wait

Liquid peppered dishes are enough to leave for some time - at least half an hour - to allow the spices to settle to the bottom. Then the soup or broth can be poured into another pot carefully, taking care not to stir the spices.

Wash

Only fresh foods - meat, fish, vegetables that were supposed to be marinated before cooking - can be rinsed of excess peppers. Rinse should be under a stream of cold running water. However, it is not always possible to get a good dish from washed ingredients, which was originally intended to cook. But, the situation can be reversed. For example, make a warm, heat-treated salad out of washed vegetables. Washed fish can be salted in slices with onions, adding vegetable oil.

Canned vegetables

Of canned products to cope with the spicy pepper flavor will allow pineapple. It can be used as an addition to chicken, meat, turkey, salads and rice. Pineapple slices just need to be mixed with the spicy foods and left to stand for a while. It can then be removed or left in the finished dish.

Cream

Cream, like all dairy products, is good at neutralizing excess spices. Their addition makes the taste of the finished dish unusually tender, creamy. If the products do not combine with cream, they can be used to make a sauce without adding spices. And, then pour the sauce over the seasoned dish.

Unleavened side dish

If you happen to add a lot of pepper to meat or chicken - goulash, minced meat, roast, it is better to cook a side dish unleavened, without adding spices. You can add fresh herbs and salt while cooking. The ideal solution for peppered meat, chicken in small pieces is unleavened rice, buckwheat, perlovka. To remedy the situation, you can also use a sauce - creamy or tomato sauce without spices, in which you can stew goulash. With this meat sauce pour unleavened garnish when serving the table and no one will understand that the meat was peppered.

Greens

Lots of fresh herbs can not only supplement the food with vitamins, but also greatly improve its taste. This is an excellent option for a spicy salad, the taste of which needs to be softened. Will improve the taste of peppered food and a salad with lots of fresh vegetables, greens.

Alcohol

Add spirits - wine, beer - to the meat or fish. It is enough to stew the peppered dish a little after pouring a small amount of alcohol to neutralize the hot flavor. This method makes the dish more elegant and festive.

Honey

Honey acts on spicy components, as well as sugar. At the same time, it is suitable for the consumption of food adherents of the right diet, people sitting on a diet. Natural honey can be used together with acid. For example, with apple cider vinegar. Then the dish will acquire refined, spicy notes, which will allow you to discover new facets of gourmet pleasure.

What to do if you've spiced up your soup

Fixing your first dish isn't difficult. You can add more broth or hot water to a highly peppered broth. However, in the latter case, the soup will lose some of its flavor. You can also add a lot of roasted grated carrots, which will eliminate the bitterness, give the broth a beautiful, rich color and enrich it with vitamins. You can also put in the broth just whole or chopped in large pieces of carrots. Let it boil, and then throw the carrots out. If there are no carrots, raw potatoes will help. But its effectiveness in such a case is somewhat lower.

If you managed to find a large amount of pepper in an already cooked soup, then you can also put a carrot cut into large pieces, leaving it to insist for about 30 minutes. Then throw the vegetable away. Such a variant is suitable for all soups. As for ukha, when it is infused, the fish will absorb excess salt and pepper. Therefore, this fact should be taken into account when cooking. Many soups can be saved from excessive pepper by one or two spoons of semolina or a handful of pasta.

How to remove spice from a dish with meat

Meat dishes that require the obligatory addition in the form of spicy seasonings, pepper, often spoil even experienced cooks. What to do? To throw away a huge portion of meat, which is not cheap in price, is a pity. But, there is no need to get upset. And, here you can try to remedy the situation. Roasted or stewed meat can be coated with sour cream and sprinkled with grated cheese, then put it in the oven for 15 minutes. The food will take on new flavors.

Too spicy kebab can be sprinkled with freshly squeezed lime or lemon juice. This will not only get rid of its spiciness, but also add vitamins. Another proven way to get rid of the meat's pungency is to add in the form of sliced pineapple. Pieces of the fruit are mixed with the meat pieces and left to stand for 20 minutes. The pineapple will absorb the excess spices and make the taste of the meat more harmonious. You can serve it together with the fruit or without it - it all depends on the desire of the cook and the diners.

It also helps to neutralize the bitterness by using unleavened garnish without adding salt and spices. The garnish should be highly starchy. These are rice, potatoes, and quinoa. The addition of fresh cabbage, boiled mushrooms or uncooked rice, buckwheat will help to take away the spiciness of the minced meat. You can also add grated raw potatoes, zucchini, which will give the mince an unprecedented juiciness. Attention - the addition is not dressed with spices, only a little salt. Make delicious cutlets from peppered mincemeat will allow them to bake in the oven under sour cream.

How to save peppered fish

Very rarely, but still some home "craftsmen" in cooking manage to overperish fish. After all, it is a delicate product and when cooking, adding spices requires their careful introduction. If the excessive added pepper was in the raw fish when preparing it for further cooking, you can just rinse it. Next - salt, fry or stew without adding spices, only salt.

Already salted, peppered fish can also be rinsed, holding for a while in water to get rid of excess spices. Such fish is unlikely to retain its ideal appearance and as a cut will not look attractive. But it can be used to make a salad or other appetizer. If there was a lot of pepper in the fried or stewed fish, then you can grease the pieces with sour cream, sprinkle them with grated cheese and send them to bake in the oven until the delicious, ruddy crust appears. That is, do the same as in the case of peppered meat.

How to neutralize peppers in a salad

Cooked salad with fresh vegetables can be saved from excessive burning by increasing the portion. It is enough to cut the same vegetables or add new components to get a tasty and healthy dish. If there are no more vegetables in the house, you can do as follows:

1. Grate hard cheese, adding an uncommon, spicy note to the salad.
2. Dress the salad with sour cream mixed with lemon juice.
3. Add flax seeds, sesame seeds, walnuts and almonds to the vegetables.
4. Mix with sugar, putting it in a small amount - a good option for cabbage and tomato salads.

If the salad is severely peppered, for example, as a result of accidentally falling out of the hands of the pepper shaker, you can try several ways at once. Cut up a portion of vegetables, greens, add grated cheese and nuts, dress with citrus juice and sour cream. The salad will become a completely different, and who knows, maybe a new crowning dish. You could also put some kind of soft cheese, like mozzarella, in the salad if it goes with the other ingredients. Fresh, coarsely chopped vegetables, heavily peppered, can be rinsed in running water and left to stand in it for a while. Then strain them through a colander and season with salt.

Saving other dishes

So, in case of excessive spiciness, cooked dishes are quite possible to fix. To do this, you should remember the basic "first aid" rules. These are:

• Increasing the volume of the dish;
• the addition of sour cream, grated cheese, apple cider vinegar, nuts, sugar;
• the use of cereals - rice, millet, buckwheat, even if they do not go in the recipe.

The following tips will also help young housewives in rehabilitating pepper-spoiled dishes.

Vegetable Stew

More often than not, when cooking a vegetable stew, it is not possible to realize that it is spoiled by a lot of peppers. But the problem comes out in full force just before serving. What can you do? You can try such tips as:

1. Increasing the volume of the stew by cooking another unleavened portion of vegetables - suitable for foods that cook quickly, and when there is time to do so.
2. Adding boiled unleavened cereals - rice or millet, which perfectly complement the flavor of the vegetables and go well with them.
3. The use of apple cider vinegar, which is added at the rate of one teaspoon per three liters of finished stew.

The easiest way to fix a potato dish. For example, you can add some sauerkraut or poached cabbage to the prepared spicy potato stew, stir it and stew it for 5-10 minutes. You can also use sour cream or natural yogurt, pour them over the potatoes and send the stew in the oven. You will get a delicious and unusual casserole.

Sauce

The easiest way to reduce the concentration of pepper in the sauce is to add ingredients. But, do not just dilute it with water - it will reflect badly on the taste. It's better to make another batch of sauce or add your choice of sauce:

• cream;
• tomatoes;
• bell peppers;
• citrus juice;
• apple cider vinegar.

Pilaf

Pilaw is a dish that can be very easily peppered, even adding spices individually. After all, while cooking it seems to be bland, and only after infusion it acquires all the flavor shades. It will help peppered pilaf:

1. Addition in the form of overcooked carrots, which will make the taste of the dish softer and more delicate.
2. Grated hard cheese, which can absorb the spiciness and make the pilaf tangy, unusual in taste.
3. Cooking another portion of pilaf without spices, which should be mixed with a searing portion.

You can serve pilaf with sour cream, which will eliminate the excessive spiciness and allow the food to be better absorbed by the body.

Garnish

Ordinary boiled potatoes, where you had to throw in the excess pepper, you can grind with a pounder, adding milk and an egg. You will get a delicious mashed potato that can be served as a side dish, used as a filling for dumplings, pies, or to make potato zrazy. You can put it in a form, smear the surface with sour cream and bake for about 15 minutes. An excellent casserole option for dinner.

Peppered pasta, buckwheat and rice can simply be rinsed under running water. Also, almost any side dish can be varied with roasted vegetables, in which no spices are added. These are eggplant, zucchini, carrots, tomatoes, green beans.

Mushrooms

Salted, pickled and overly peppered mushrooms can be corrected with plain water. The product should be placed in a colander, rinse under running water and let the liquid drain off. Then dress the pickles with onions and vegetable oil. Also, mushrooms with a spicy taste can:

1. Stew with onions in vegetable oil with the addition of cream or sour cream.
2. Stew with the addition of pure water, which has been previously mixed with lemon juice.
3. Mix it with mashed potatoes, boiled buckwheat or rice and bake in the oven with sour cream or mayonnaise on the surface. You can also serve without baking, just adding fresh herbs.

Peppered mushrooms can also be used for a salad.

How to relieve burning in the mouth after a spicy meal

Lovers of spicy food will come in handy the following tips on how to relieve burning in the mouth. It is worth saying right away that it is not recommended to wash down spicy food with beer or water. This will not relieve the unpleasant symptoms, but will exacerbate them even more. Therefore, it is better:

1. Drink milk or eat some sour cream, yogurt - sour milk and dairy products are great for relieving the burning.
2. Eat pepper with peanut or sesame paste.
3. Nibble on nuts - pine nuts, walnuts, cashews.
4. Eat ice cream.

Finally, a few more tips for cooks when working in the kitchen with hot chili peppers are helpful:

1. Be sure to wear thin gloves when cooking, which will prevent essential oils from getting on your hands.
2. If there are no gloves, you can pre-lubricate your hands with any vegetable oil, which will protect the skin from the penetration of sharp substances.
3. If your eyes happen to touch the sharp hands and they sting mercilessly, you should wash them with milk, not water.

In principle, any part of the body that stings because of the pepper is better rinsed with fermented milk products.

All of these methods are great for making a peppered dish taste softer, softer, and more balanced. However, if the amount of pepper exceeds the norm by several times, you will not be able to correct the situation. The only thing left is to offer it to spicy food lovers who do not have gastrointestinal problems or just throw it away.