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Too dammed spicy and hot: A tale of stew and woe
Kalkino
Buttons Londres Registered User regular
Buttons Londres Registered User regular
So I put a beef stew on this morning, in the slow cooker. To cut a long story short I used the wrong side of the coarse pepper container and poured far too much into the stew. I thought I had taken most of it out, but having now returned home I've discovered it is still dammed spicy/hot. I still can stomach the heat level but ideally I'd like to cool it down
I've tried putting a little bit of full cream milk in it, which hasn't done a lot. I've also had a look about online for suggestions - with sour cream, coconut cream or limes being suggested. Does anyone else have any ideas or suggestions? I've not decided whether to have it with something else, say mashed potatoes or rice as yet. Any thoughts on whether one of those (or something else) may help cool it down some more too?
The stew itself has beef, potatoes, carrots, chopped tomatoes and yellow onions as the main ingredients. I've also added salt, paprika and of course black pepper. It has been slow cooking for about 7 hours now, with the intention that I eat it in about 2 hours. I plan to put some fresh bay leaves in soon as well.
I've tried putting a little bit of full cream milk in it, which hasn't done a lot. I've also had a look about online for suggestions - with sour cream, coconut cream or limes being suggested. Does anyone else have any ideas or suggestions? I've not decided whether to have it with something else, say mashed potatoes or rice as yet. Any thoughts on whether one of those (or something else) may help cool it down some more too?
The stew itself has beef, potatoes, carrots, chopped tomatoes and yellow onions as the main ingredients. I've also added salt, paprika and of course black pepper. It has been slow cooking for about 7 hours now, with the intention that I eat it in about 2 hours. I plan to put some fresh bay leaves in soon as well.
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You mean course ground black pepper? If so, the reason why what you've tried doesn't really work is that those suggestions are intended for heat caused by capsaicin found in chili peppers.
This is correct, it was coarse ground black pepper that was spilt. Anything at all work on that kind of pepper?
Of course, you could make a side of mashed potatoes - serve the stew then ladle the mashed potatoes on top and have yourself some Sheppard's Pie.
Yogurt, sour cream, any fatty dairy product. The spicy part of chili spices is capsaicin, which is water-soluble (this is why drinking water just makes it worse), and fat reabsorbs it.
But yeah, that won't do much for black pepper (which isn't related to chili peppers). It contains piperine, not capsaicin.
1. Try and dilute
2. Accompany the stew with something to soak up the flavour, say mash or rice?
Edit - I've thought of a third option
Go down to the pub and have a beer to drown my sorrow and also prepare for the task at hand, eating fucking hot stew
Also try some lemon, it can help cut the spice.
Father, forgive me my trespass. One of your servants, a common Wasp, stung me as I departed to visit the pub. This was no doubt to a Lesson
So having been to the local pub with some friends, where I had the Sunday Roast Pork loin I have determined my solution to be this: let it cool down and make some sort of Cottage Pie tomorrow
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"The power of the weirdness compels me."
But some of us have awesome little salt & pepper shakers that require ready ground pepper!
Gosh I like this guy.
Try just adding another potato and leave it cooking.
I love black pepper, and I'm really trying to puzzle out how adding it made a dish "too hot" but whatves.
Wuss.
It's not his fault; as you may have gathered from the comments about the pub, he's British. I'm frankly impressed that he's cooking with spices at all. :P
Time to upgrade my kitchen.
Re the stew - I've been out all week, so the bowl is still sitting in the fridge. We are having a stand-off