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What is the best way to cut the heat?
Posted on 4/19/12 at 6:42 pm
Posted on 4/19/12 at 6:42 pm
I made a jambalaya and I'm afraid it may be too spicey for some of our guest's. Can someone recommend something to add too, that will not dilute the flavor. It taste real good too me right now but I'm a damn Cajun. TIA! GEAUX TIGERS!! Through Thick and Thin
4
Posted on 4/19/12 at 6:44 pm to thickandthin
I'm guessing its already fully prepared?
That's a tough one because the rice has likely already soaked up all the heat. Perhaps just a bit of sugar. Not sure what else.
That's a tough one because the rice has likely already soaked up all the heat. Perhaps just a bit of sugar. Not sure what else.
Posted on 4/19/12 at 6:45 pm to thickandthin
Let them add ketchup and keep their drinks full. 
Posted on 4/19/12 at 6:58 pm to DEANintheYAY
Thank you. I didn't think about that. GEAUX TIGERS!! Through Thick and Thin
Posted on 4/19/12 at 7:01 pm to thickandthin
It's a tough deal, I'm cooking for Yankees. They think if it tingles their tongue it's too hot. Send hope too me. DAMN YANKEES!! GEAUX TIGERS!! THROUGH THICK AND THIN!!
Posted on 4/19/12 at 7:03 pm to thickandthin
The only real cure is to make more without pepper and mix it in. Otherwise, serve them milk with the meal and ice cream for dessert. Milk cuts the heat.
I'd be real careful with the sugar. It will sweeten, but it's not really going to cut the burn.
I'd be real careful with the sugar. It will sweeten, but it's not really going to cut the burn.
Posted on 4/19/12 at 7:42 pm to Gris Gris
I have to agree with GG. There's no way to get extra heat out of jambalaya, unless you dilute it with more mild jamb.
Posted on 4/19/12 at 7:47 pm to thickandthin
Your only option is honey. Good luck.
Posted on 4/19/12 at 7:48 pm to thickandthin
i would do what gris gris said. make some more rice
Posted on 4/19/12 at 7:52 pm to Stadium Rat
Agree with GG as well, more rice or more unseasoned jamby.
Posted on 4/19/12 at 9:19 pm to thickandthin
invite better guests?
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