You took one bite and the heat shot straight past enjoyable into regret. It happens to anyone who cooks with chiles, and the good news is that an over-spiced dish is almost always fixable. The catch is that the right rescue depends on what you made and what’s in your kitchen, because a spoonful of cream saves a curry but does nothing for a clear broth, and a grilled steak can’t be un-spiced the way a pot of chili can be thinned out.
This tool asks three quick questions about your dish, how hot it got, and what you have on hand, then ranks the fixes that actually work for your situation. Pick your answers below and it’ll point you to the fastest way to bring the burn back down to something you’ll enjoy.
The Capsaicin Code
$9.99 (ebook)
Most cookbooks tell you what to do with a chili pepper; The Capsaicin Code tells you why it works. Thirty peppers, three pairing principles, and twelve tested recipes — written for home cooks who want to stop following pepper recipes and start inventing their own. PDF AND EPUB provided. Send to Kindle ready.