How do you cut the spice in chili?

The capsaicin in chiles is what gives the peppers their burn. One of the best ways to counteract this chemical compound is by adding a dairy product: whole fat milk, heavy cream, yogurt, cheese, or sour cream. Even rich coconut milk can do the trick. Sugars help to neutralize the heat of chile peppers.

epicurious.com - How to Fix a Dish That's Too Spicy - Epicurious

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You've set the table, put on your favorite playlist, and opened a bottle of wine. Your friends will be over any minute. You give your dish a final taste to make sure it's good to go and suddenly your mouth is on fire. The dish you've slaved over is waaaaay too spicy. You think, "Oh no, I've gone too far! I shouldn't have added that last dash of cayenne! I've rendered my dish inedible! Possibly lethal!" In a panic you consider tossing the whole thing in the trash and pulling out a frozen pizza. Not to worry, we've got a few ways to salvage your dinner (and maybe even make it better).

1. Cool down with dairy

2. Sweet salvation

Sugars help to neutralize the heat of chile peppers. So try adding a little sugar or honey to balance out too-hot flavors.

3. Bulk up the other ingredients

Diffuse the heat by adding more of the major components of the dish. That might mean more broth, meat, or vegetables, depending on what you are making. Or improvise and add grated carrots, squash, or potatoes to soak up some of the spice.

Calabrian Chile Oil Penden + Munk

4. Serve with starch

Offer something neutral in flavor to temper the spiciness of your meal. Pasta, rice, bread, couscous, or grains are all good choices to serve with a spicy main. Acidic liquids like vinegar, lemon, or lime juice, and even chopped tomatoes can cut through intense heat. Use whatever will complement the flavors of your dish.

6. Nut butter could be your secret weapon

If the flavors are compatible—maybe an Asian noodle dish like pad thai—try stirring in some tahini, peanut or almond butter. The fat content in nut butters can help extinguish the flame. Protect yourself from this predicament in the future by adding a little heat at a time and taste as you go. Remember that the liquid in long-simmering dishes like chili or curry evaporate as they cook and the flavors become more concentrated. So treat heat like salt and add it gradually, with a final taste and adjustment towards the end of cooking time.

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What happens if you don't drain kidney beans?

Too much liquid will thin your chili According to Martha Stewart, the canning liquid surrounding the beans is loaded with both salt and starch, so including the liquid in your dish can throw off both its seasoning and its texture.

tastingtable.com - Why You Should Consider Draining Canned Beans For Chili

If you often cook with canned beans, you know that for most dishes, it's a good idea to drain and even rinse the legumes before adding them to your dish. According to Martha Stewart, the canning liquid surrounding the beans is loaded with both salt and starch, so including the liquid in your dish can throw off both its seasoning and its texture. The same holds true for using canned beans in chili. According to Taste of Home, you should typically drain canned beans before adding them to your pot of chili. All that liquid can seriously water the chili down, diluting all its flavors. However, don't go rinsing the bean liquid down the drain just yet. As noted by several outlets including Cook's Country, bean canning liquid can often be used in cooking much like reserved pasta water. Since it's loaded with the starch from the beans, a portion of it can be added to soups, stews, and yes, chilis, in order to thicken them up a bit. So a good route to take with chili is to drain and rinse the beans, toss them into the dish, but reserve some of the bean liquid for later on if you find that the chili's consistency is too thin.

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