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I made some delicious chili, but the peppers are too spicy for our puny taste buds! I used Anaheim chilis (4), but we’re wienies. Can I add something to tame the flame?
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- Chef Adam Cutsinger writes: High temperature (summer) and humidity (also summer, depending on where you live) are the most likely culprits for soggifying your about topic: Pie crust
- Chef Erika writes: Gladys, This is an excellent question, and one i'd love to answer, but I'm afraid that I need a little more about topic: roast beef
- Chef Erika writes: Carol, You may certainly use uncooked rice in place of baking weights or dried beans in blind baking. Just be about topic: blind baking
One Response for "Too spicy chili"
This is a common problem, as is over-salting. Follow this link to see Chef Adam’s suggestions for correcting it.
http://www.chefsline.com/blog/culinary_answers/peppery-chicken-vegetable-soup/
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