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re: Used Extra Hot Rotel in my Shrimp & Corn Soup...any way to tone it down?
Posted on 3/4/17 at 8:32 pm to BigB0882
Posted on 3/4/17 at 8:32 pm to BigB0882
quote:
Cut up a few potatoes and throw them in. They will soak up some of the heat.
This is an old "Kitchen Myth" that's been around for forever it seems. Potatoes have no special 'magic' to remove heat from a dish. They will absorb a little liquid. The liquid that is left will remain just as hot as before. A kitchen sponge would work just as well. To maintain the integrity of the dish make another batch with No added Rotel...blend the two together for dinner tomorrow.
1
Posted on 3/4/17 at 9:04 pm to LSU Tiger Bob
potatoes will absorb salt, not a myth
I have no idea whether they'll do the same with capsaicin but it's worth a try
I have no idea whether they'll do the same with capsaicin but it's worth a try
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