Too Hot Chilli

rushnowt

helen21 wrote:

He's not the one that used to do things in the wrong place is he :rotfl:

helen21

omg noooooo, not at all, thanks for reminding me of him tho i was trying soooooo hard to forget :eek:

rushnowt

M.E.2 wrote:

Do you think I like being 30 all the time

what stone ? it doesn't bother me

M.E.2-2

rushnowt wrote:

what stone ? it doesn't bother me

That's just my wallet

arkonite_babe

Flyer
I'm moving this post to old style to see if you get any (sensible) help

mrbadexample

flyer wrote:

I've made a cracking chilli but its far too hot for my missus and I've got loads left over. How can I make it milder?

Unfortunately, there is no way to do this. You have to give it to me.

Nelski

I thought yogurt was very sensible myself:o

Ted_Hutchinson

The Yoghurt idea is one of many ideas that will work.

Another idea is to make another batch of chilli, but without the chilli and then mix the two batches together so that the no chilli one gets it's chilli from the too hot chilli. Variations on this include adding another tin of tomatoes and/or a further tin of beans.

Adding acid such as lemon/lime juice vinegar may also decieve the taste buds.

You could also add sugar and/or chocolate or cocoa. These add a depth of flavour and counter the chilli heat.

Creamed coconut is another ploy that adds body to the flavour and absorbs some extra heat.

squeaky

Yoghurt is sensible.

Adding pretty much any dairy product helps to take the sting out of spices and doing things like dishing it up on nachos and adding a layer of grated cheese on top is a real winner.

Other people advise placing a potato or two in the chilli for the last half to one hour of cooking and then discarding them.

If you find it is still on the hot side do not drink water or beer. Drink milk. Alternatively spread butter thickly on a roll or a slice of bread and nibble at it between mouthfulls of the chilli.

Nelski

See told you Gordon would help!!

flyer

I'll try the yogurt, thanks