In my house, we almost always have something spicy on our plates. We’re just more of a savoury and spicy, than a sweet and mild kind of home. But even saying that there is the occasional day when neither my husband or I want something that has too much heat in it. On these occasions I rely on several techniques that I have in order to tone down the heat of our meal.
I know there are many people out there that either don’t like their food to be too spicy or are slowly working on getting their heat tolerance up, so I have written an article with some fantastic tips that I think you’ll appreciate. The piece was written for my Spicy Food column and you can click here, How To Tone Down The Heat In Spicy Food, to read it.
Even though I eat spicy food often, that doesn’t mean that I don’t feel the heat — oh there are strange days that I can’t even handle a jalapeño! But then there are also days when I’m like, oh heck yeah let me just add another habanero or two to this dish. Yep, you guessed it, I have regretted those blunders on some occasions.
So because I’ve made those mistakes I’ve also had to learn how to fix the situation so that the dish doesn’t have to end up in the trash bin. I’ve also written an article sharing what how I salvage a dish that is just too spicy to eat. You can read that article here, How To Save a Dish That’s Too Spicy To Eat.
Well, enjoy the two articles and I hope they help to save your tastebuds and stomach (and digestive tract) from some unnecessary pain.
Have a beautiful weekend, amigos!
I wish I had this advice the other day, when I made an otherwise delicious vegetable stew. Went a little overboard on the paprika… !
Spicie Foodie says
Oh, next time then Frank! :)