"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 12-17-2009, 12:51 PM   #1
Assistant Cook
 
Join Date: Dec 2009
Posts: 3
Exclamation Please Help! Hot Peppers in Spaghetti WAY too Hot!

Hi,

I made some awesome spaghetti yesterday and had some home-grown peppers a friend gave me that I *thought* were sweet peppers - only to find out AFTER putting them in the pot that they're HOT. I only put TWO peppers in there and they're those little kind. But it's so hot my husband won't eat it

Is there ANY way to take the "heat" out of this batch of spaghetti? Anything I can add to help it out somehow?! I thought about adding some cream of mushroom soup... or brown sugar... ??

Any ideas greatly appreciated!

- Jacki

__________________

__________________
jackibar is offline   Reply With Quote
Old 12-17-2009, 01:04 PM   #2
Assistant Cook
 
Join Date: Dec 2009
Location: Toronto, Canada
Posts: 6
I use a peeled raw potato to remove excess salt or excess spices from spaghetti sauce and it works very well. I'd give it a try to see if this method would absorb the excess hot pepper from your sauce. I can't promise it will work, but this will not ruin the sauce. Just simmer the sauce until the potato (or potatoes) get soft.
Good luck!
__________________

__________________
babbler is offline   Reply With Quote
Old 12-17-2009, 01:43 PM   #3
Head Chef
 
Yakuta's Avatar
 
Join Date: Sep 2004
Location: Chicago
Posts: 1,208
In my opinon the only way to fix it is to make more spaghetti and add it and add more sauce (use tomato sauce, herbs etc.).

You can always freeze it and use the extra's some other day.

Again I don't think there are quick fixes. The only thing that helps combat spice is some tartness but I don't think even that works all the time.
__________________
Yakuta is offline   Reply With Quote
Old 12-17-2009, 01:44 PM   #4
Master Chef
 
cara's Avatar
 
Join Date: Aug 2005
Location: Hannover, Germany
Posts: 5,763
dairy products do help....

Or divide it in more parts and make a "new" sauce with the hot as a base
__________________
LiGruess cara ~~~ Life should NOT be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, totally worn out and screaming "WOO HOO what a ride!"
cara is offline   Reply With Quote
Old 12-17-2009, 01:46 PM   #5
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,281
Quote:
Originally Posted by babbler View Post
I use a peeled raw potato to remove excess salt or excess spices from spaghetti sauce and it works very well. I'd give it a try to see if this method would absorb the excess hot pepper from your sauce. I can't promise it will work, but this will not ruin the sauce. Just simmer the sauce until the potato (or potatoes) get soft.
Good luck!
Potatoes doen't work. They just absorb liquid, they don't reduce the concentration of salt or heat.

Make up a batch of spaghetti and combine the two.
__________________
Less is not more. More is more and more is fabulous.
jennyema is online now   Reply With Quote
Old 12-17-2009, 02:00 PM   #6
Head Chef
 
GrillingFool's Avatar
 
Join Date: Jun 2007
Location: usa
Posts: 2,223
Potatoes.. I won't even go there... earned me an infraction, it did.

Add some beans and cumin and call it chili?

I believe that all you can do is dilute it by making more.
__________________

GrillingFool is offline   Reply With Quote
Old 12-17-2009, 02:37 PM   #7
Assistant Cook
 
Join Date: Dec 2009
Posts: 3
Thanks so much for the responses and suggestions! To clarify further - I didn't mention that I mixed the noodles all in the same pot as the spaghetti sauce - as well as kidney beans. I'm not sure if I could divide some out since the noodles are already mixed in... ? I guess I could try the adding more sauce suggestion to at least dilute it a little, but my husband is now concerned about wasting any more jars of sauce on this pot in case it doesn't work well. Oh, and I did try to pick out the peppers I could find(!) - but I'm sure enough of whatever's in them has already cooked out into the sauce itself. Boy, did I learn a lesson about peppers!! Is there some way to know if peppers are the sweet kind or the hot kind? These looked exactly like some sweet peppers I got a while back!
__________________
jackibar is offline   Reply With Quote
Old 12-17-2009, 02:55 PM   #8
Assistant Cook
 
Join Date: Dec 2009
Posts: 2
Lot's of parm. cheese on top will help!

Along with sucking it up, and having a glass of milk beside his plate.
__________________
Tanner B is offline   Reply With Quote
Old 12-17-2009, 04:18 PM   #9
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,281
Quote:
Originally Posted by GrillingFool View Post
Add some beans and cumin and call it chili?.
That's a great idea, actually. Spaghetti is a common addition to chili in some parts of the world.
__________________
Less is not more. More is more and more is fabulous.
jennyema is online now   Reply With Quote
Old 12-17-2009, 04:48 PM   #10
Mr. Greenjeans
 
bigdaddy3k's Avatar
 
Join Date: May 2009
Location: Chicago Area
Posts: 1,741
Quote:
Originally Posted by jennyema View Post
Potatoes doen't work. They just absorb liquid, they don't reduce the concentration of salt or heat.

Make up a batch of spaghetti and combine the two.
Quote:
Originally Posted by babbler View Post
I use a peeled raw potato to remove excess salt or excess spices from spaghetti sauce and it works very well. I'd give it a try to see if this method would absorb the excess hot pepper from your sauce. I can't promise it will work, but this will not ruin the sauce. Just simmer the sauce until the potato (or potatoes) get soft.
Good luck!
Quote:
Originally Posted by GrillingFool View Post
Potatoes.. I won't even go there... earned me an infraction, it did.

Add some beans and cumin and call it chili?

I believe that all you can do is dilute it by making more.
Potatoes don't workinthe way that people have been taught that they work but they do work. If you add something bland to something that has too much spice it spreads the spice out. Potatoes do not absorb water, they already have enough. They may exchange juices with liquids around them (thus a potato turning red in a nice spagetti sauce) but the key word is exchange. The potato will give up the same amount of liquid that it absorbed. If you boil a potato and then puree it and then add it to something it will spread its inherent blandness and help counteract the spice. All of the starch foods will do this (note I said starch foods, not starches). Any semi-bland liquid will have the same effect. Water, yogurt, sour cream, broth...
__________________

__________________
No matter how many Bibles he swears on, when a dog tells you he's a vegetarian, he's lying.
bigdaddy3k is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:42 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.