46. when adding too much black pepper to a soup, is there any way to take some out, as you can with salt?

Answer 1

Just make more soup to add to it make the next batch pepperless or add pepperless steamed vegetables, potatoes, carrots are good since potatoes seem to have the ability to handle spices well, and carrots would counteract the sweetness of the pepper. Also could add rice too it...Bam theres your answer!

Answer 2

There are several remedies for the effects of eating a hot sauce that is too torrid for you, something that is usually discovered when it is too late. (Eventually, you can build up tolerance to the heat of peppers, and will be able to eat hotter and hotter sauces without having to resort to these cures.) Many people recommend drinking tomato juice or eating a fresh lemon or lime, the theory being that the acid counteracts the alkalinity of the capsaicin. Some people won’t begin eating peppers or hot sauce without a pitcher of cold water handy, though this is not the best idea. The capsaicin, which is an oil, does not mix with the water but is instead distributed to more parts of the mouth. More useful solutions include drinking milk (rinsing the mouth with it as you sip) or eating rice or bread, which absorb the capsaicin. My own favorite retaliation against attack by hot sauce is to simply eat some more. And if that doesn’t work, eat some more...

Note: Another sure-fire cure for a burning mouth is yogurt or sour cream. These foods contain casein, a protein that breaks down the bond that capsaicin forms with the mouth’s pain receptors.

Answer 3

Hello, If it is a non-cream based soup lime juice may be handy. And if it is a cream based soup you may try with clotted cream.

It is not advisable to add sugar or salt to balance the hotness from pepper, it rather enhances.

Happy Cooking.!

Answer 4

Hope you like soup, cause you're about to make more than you planned on.

You're just gonna hasta add more of the other ingredients to even it all out.

Most recipes call for "season to taste", but some give specific measurements to condiments- I don't trust those simply because everybody has their own taste when it comes to seasonings.

Sounds like that's what might have happened to you-
or else, your kids (like mine) have been playing with the pepper and left that big flap open and you wound up dumping instead of sprinkling..........................:)

Answer 5

Hmmm let me think, if i were making a tomato soup, I'd add some ketchup or pure to normalise the tase. If your soup is cornflour based, then you could add a little more cornflour & water to it, if its a clear soup, then simply add more water.

I hope this sounds original, never tried it before though... let me know when you've tried .... LOL

BTW: I just noticed maureen's answer and came back for an edit! its not mr. penis, its "mr. pen" his nick is "the pen is mightier", you made it sound vulgar using ur wrong head! no offence meant

Answer 6

Sorry but adding too much black pepper is like saying "oops i accidentally operated on the wrong kidney." theres not really much you can do to fix it other than just dilute it by adding more of the other ingredients to the recipe.

Answer 7

Just wanted to respond to THEPENIS he is wrong about the salt.If you add too much salt to a soup all you have to do it put cut up potatoe pieces in it and that obsorbs the salt..So mr.penis does'nt know what he is talking about obviously he goes through life thinking with the wrong head.....

Answer 8

u could try taking it out, since it will tend to float on top of the soup surface. another way would be to strain it through a very fine sieve.

Answer 9

69. No. And you can't take salt out of soup after it's dissolved either.

Answer 10

72. No