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Message
Used Extra Hot Rotel in my Shrimp & Corn Soup...any way to tone it down?
Posted on 3/4/17 at 5:09 pm
Posted on 3/4/17 at 5:09 pm
It's opened up every bit of sinuses and mucous membranes we have. I absent mindedly grabbed Rotel and when I looked afterwards I used the Hot.
Any way I can reclaim this dinner?
Any way I can reclaim this dinner?
This post was edited on 3/4/17 at 5:09 pm
Posted on 3/4/17 at 5:15 pm to GFunk
Cut up a few potatoes and throw them in. They will soak up some of the heat. Remove the potatoes or just leave them in big enough chunks that you can avoid serving them.
Posted on 3/4/17 at 5:15 pm to GFunk
nope to late, embrace the heat
Posted on 3/4/17 at 5:16 pm to GFunk
I dont remember that much difference between hot and regular rotel.
Posted on 3/4/17 at 5:20 pm to GFunk
Add more dairy. You could also try adding some coconut milk. A sweetener will help as well...maybe a little honey, but taste it in between adding new ingredients. Diluting it is the only sure fire way. Could add more of whatever stock you used. If you have the ears of corn still, simmer them a bit and add corn stock.
Posted on 3/4/17 at 5:31 pm to Jibbajabba
quote:
I dont remember that much difference between hot and regular rotel.
Over the past years, I've found that regular got too spicy for certain things and, now, I only use mild. I don't use it often, but I can remember when suddenly, the regular was too much. Extra hot must be really hot now. I also find it to be inconsistent.
Posted on 3/4/17 at 5:34 pm to GFunk
Half pint of heavy whipping cream
Posted on 3/4/17 at 6:35 pm to tsunami11
Ran to Rouses and grabbed two Taters. Cut them up but didn't chop them up fine. Then added about a cup of Milk and have had it simmering. First Bowl had my sinuses wife arse open. We'll see what this does for it.
Thanks for the advice guys.
Thanks for the advice guys.
Posted on 3/4/17 at 6:44 pm to GFunk
Cumen helps take out some of the heat das why the Mexicans sue it. Dont use too much though
Posted on 3/4/17 at 6:46 pm to GFunk
Did you take the shrimp out so they won't be cooked to death?
Also, dairy can curdle if you cook it too long.
Even a dollop of yogurt on top of a bowl could help.
I've never heard of potatoes sucking up pepper flavor.
Also, dairy can curdle if you cook it too long.
Even a dollop of yogurt on top of a bowl could help.
I've never heard of potatoes sucking up pepper flavor.
This post was edited on 3/4/17 at 6:49 pm
Posted on 3/4/17 at 7:06 pm to GFunk
quote:piihb then Baw, what you waiting for?
wife arse open.
Posted on 3/4/17 at 7:15 pm to GFunk
corn on the cob will soak up heat, but since you already have cornot in it, that's what's holding the spicy in.
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.
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
Posted on 3/4/17 at 9:19 pm to Gris Gris
quote:
I've never heard of potatoes sucking up pepper flavor.
Have you ever boiled seafood???
Posted on 3/4/17 at 9:30 pm to GFunk
If you notice the next time you use Rotel, all the jalepenos will be in the bottom of the can. I scoop the tomato out first, and examine the quantity of jalapeño, and season my dish carefully the peppers. Add half a teaspoon of the peppers and taste it. You can always add more... And I only cook with the mild.
Once my daughter substituted habernaro for chili peppers in and Asian dish because the guy at Whole Foods told her they were similar. It was frickin hot like angel of death chicken wings.
Controlling heat in a dish with any diced peppers is difficult.
Once my daughter substituted habernaro for chili peppers in and Asian dish because the guy at Whole Foods told her they were similar. It was frickin hot like angel of death chicken wings.
Controlling heat in a dish with any diced peppers is difficult.
Posted on 3/4/17 at 10:16 pm to cgrand
quote:
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
...but the liquid want be any less salty. A cubed up sponge would do the same thing.
This post was edited on 3/4/17 at 10:18 pm
Posted on 3/4/17 at 10:46 pm to LSU Tiger Bob
Add tomato sauce a Tablespoon at a time, tasting after each addition. I use this trick when making new mexico green and red enchikada sauces which can be scorching spicy.
This post was edited on 3/4/17 at 10:49 pm
Posted on 3/5/17 at 2:17 am to El Jefe
quote:
Have you ever boiled seafood???
Why yes, I have.
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