How to remove spice from meat: 6 ways to remedy the situation

Trouble in cooking happens to any housewife. The main thing, if suddenly the dish is too spicy or salty, do not give up, and quickly take steps to resuscitate it. In many cases, it is still possible to save overly peppered meat, if you apply one of the methods tested in practice.

What steps can help to reduce the spiciness of meat

It is most convenient to work with first courses, their taste is easy enough to fix, simply by adding a new portion of a rich broth. For meat, there are also effective methods. Without spices, it turns out unleavened and does not cause appetite, but also the excess is harmful, since too high a concentration of pepper can cause exacerbation of gastrointestinal diseases, burn mucous membranes, refusal of the dish itself.

One of the most accessible means is the juice of citrus fruits. It combines well with meat and quickly breaks down the structure of spicy spices. Add the juice should be literally a few drops at a time. If the dish involves gravy, it is cooked with a minimum of salt and no seasoning or use only spicy herbs. There are other options to save the meat.

Dairy products.

These include kefir, sour cream, matsoni. These products allow you to neutralize most of the spice, even if the menu is not a goulash, but a whole piece baked in the oven. It is coated, covered with a napkin, and then gently blot the excess and send it back into the oven for another 5 minutes to form a delicious crust. It is possible to place a portion, about 25 grams, in a cap on the surface of the baked piece a few minutes before it is ready.

Cheese

Choose semi-precious varieties, such as ricotta, mozzarella. They perfectly take away the spice, giving a tangy flavor and a soft, creamy hue. They are mashed into a paste and spread evenly over the surface of the meat. Yes, the originally conceived flavor bouquet will change, but clearly for the better.

Tomatoes

Even a small amount of this product will quickly and reliably neutralize excessive bitterness. The method is suitable to save goulash or azu. The fruit is peeled from the skin, brought to a purée in a blender and gradually added to the dish. You need to constantly monitor the result, so that the taste does not go sour.

Sugar.

The method is suitable for stews. The effect is enhanced by adding tomato paste, a few drops of lemon juice or vinegar. The choice is up to the hostess, but it is worth considering that this product should be added very carefully.

Another win-win option is to prepare a second portion of the same dish, but without spices, and mix it with the previous version, and then put it on the fire for a few minutes to give it homogeneity. Over-peppered meat in this case will quickly give up the excess and will acquire a mild taste with a slightly noticeable hint of spice.