I heard that vinegar added to chili will help "cool" a spicy chili down?
2006-11-08 01:42:41 · 16 answers · asked by mistyblue_68 1 in Food & Drink ➔ Other - Food & Drink
You've heard right, vinegar will help make the chili less spicy. The "heat" is caused by capsicum, a crystal. Vinegar, an acid, can dissolve the capsicum and reduce the heat.
You may also use citric acid, such as lemon or lime juice. Adding sources of lactose fat, such as cheese, can also help.
2006-11-08 01:52:13 · answer #1 · answered by Celtic Rebel 3 · 0⤊ 0⤋
never heard of that but when my husband makes chili he likes it spicy so then I usally cook some rice for the kids and put that in there , they seem to eat it a lot better, plus you have to have a peanutbutter sandwhich to go along with the chili too.....something else my husband got me on, he is from southern IL and I grew up in NY and never heard that....well good luck
2006-11-08 01:46:02 · answer #2 · answered by bobsdidi 5 · 1⤊ 0⤋
Yes, vinegar will help. Also, you may try a "sweet" wine like Riesling or Gewurtztraminer - you may either add it to your chili or serve it alongside the dish. Both ways, it will reduce the spice.
2006-11-08 01:48:50 · answer #3 · answered by Borat2® 4 · 1⤊ 0⤋
Something sweet Traditionally-Like a Spoon of Honey or a Bowl of Sweet yogurt Dip is also Good!
2006-11-08 01:45:09 · answer #4 · answered by J. Charles 6 · 0⤊ 0⤋
Mint Yogurt or Naan Bread
2006-11-08 01:45:42 · answer #5 · answered by Darlin 2 · 0⤊ 0⤋
I usually use Ketchup because its sweet and still has the tomato based ( who puts yogurt in chili..jeeeez)
2006-11-08 01:50:24 · answer #6 · answered by sugarfree_eyes 2 · 0⤊ 0⤋
try this scientific care, which suits in case you have oversalted a sauce, soup, or gravy, and might artwork mutually with your chili: peel a uncooked potato and decrease it into approximately 4 chunks, then upload it to the cooking pot. The potato acts like a sponge for the salt difficulty - in line with possibility that is going to artwork for the spice difficulty, too. If this would not artwork....and you have time....that is beneficial to evaluate whipping up a 2d small bacth of chili with out spices, and upload it to the 1st batch. Even merely browning some meat and including some greater tomatoes, onions, beans (regardless of your chili ingrediants are) will unfold the spices around and decrease their hearth. certainly serve it up with some bitter cream and tortilla chips, and you're able to be good to circulate.
2016-11-28 03:14:00 · answer #7 · answered by baksi 3 · 0⤊ 0⤋
Vinegar doesn't sound too good.
Try adding a bit of butter, or sour cream.
If that doesn't get it try adding a little bit of sugar.
2006-11-08 01:47:37 · answer #8 · answered by DeltaQueen 6 · 0⤊ 0⤋
Place a raw potato in it for about an hour. It should absorb some of the spice.
2006-11-08 01:52:34 · answer #9 · answered by Anonymous · 0⤊ 0⤋
ew! sounds like a science project! i would add sour cream and cheese. the sour cream cools it and makes it creamy, and the cheese just makes it gooey and good. if it's really thick, i guess u caould add milk, but not too much
2006-11-08 01:46:25 · answer #10 · answered by limejello98 2 · 0⤊ 0⤋