Every cook has mistakes in the kitchen. The only one who doesn’t make mistakes is the one who doesn’t cook anything. Don’t be upset if you over-pepper a dish and it becomes too spicy. In most cases, overly peppery food can be “saved.
Add more food
A trivial but effective tip – cook a second portion of the dish and do not pepper it, and then mix it with a spicy portion. If you peppered the soup, then add more water to it and put an extra portion of cooked grits or potatoes.
Sugar will offset the bitterness of the peppers if the sweetness is appropriate in the dish. Sugar won’t save a dish that’s too spicy, but if you’re only slightly over-peppered, a pinch of sugar or honey can fix the dish.
Prepare a vegetable salad
Prepare a fresh vegetable salad to go with the dish, or use the vegetables as a side dish. Vegetables that have a lot of water in them will take up the excess pepper. Cucumbers and tomatoes will work well.
Put in dairy products.
Milk and dairy products are great for neutralizing acid. If it is appropriate in a dish – add milk, sour cream, cream, or cream cheese to it. After that, the taste of the food will be much milder.
Make the dish sourer
Neutralizing spiciness in addition to sugar will also help acid. But sour products should be added carefully, so as not to spoil the dish completely. Add lemon or lime juice, and a spoonful of vinegar, or sour tomatoes to your meal.
Add grains or nuts.
If appropriate, nuts, sesame and sesame paste, flax seeds, and bran can be added to an overly peppery dish. Grains and nuts will absorb the excess spice and add an interesting note to the dish.
If the meat or forcemeat is too spicy
You can add cooked grits or vegetables to too-spicy minced meat, and then cook cutlets with vegetables. If overly salted pieces of meat, mix them with finely chopped pineapple and leave for 20 minutes. After that, the pineapple can be removed, or you can serve the meat along with the fruit.
If you pepper large pieces of meat, rub them with sour cream or a sprinkle of cheese, and then bake for 15 minutes at 180°. The same trick can be done with fish.