diluting too much curry powder

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diluting too much curry powder
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snowball
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Joined: 28 Oct 2004
Posts: 6240
Location: swindon

Posted: Wed Mar 05, 14 10:03 pm Post subject: diluting too much curry powder
I made a rather nice lentil and vegetable soup for the half toothed invalid. I then ruined it by adding too much curry powder. what can I add to take some of the heat out?

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42207
Location: North Devon

Posted: Wed Mar 05, 14 10:08 pm Post subject:
Yogurt or cream or milk. Adding lemon juice seems to make things taste less hot too.

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Wed Mar 05, 14 10:08 pm Post subject:
Potatoes. They'll absorb a lot. Remove them before serving. And add a teaspoon of sugar. Last edited by Nick on Wed Mar 05, 14 10:11 pm; edited 1 time in total

jamanda
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Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Wed Mar 05, 14 10:11 pm Post subject:

Nick wrote:

Potatoes. They'll absorb a lot. Remove them before serving.

That always struck me as nonsense. Does it work?

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Wed Mar 05, 14 10:12 pm Post subject:
Dunno. Never had to do it, but it makes sense.

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Wed Mar 05, 14 10:17 pm Post subject:

Nick wrote:

Dunno. Never had to do it, but it makes sense.

no it doesn't.

snowball
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 6240
Location: swindon

Posted: Wed Mar 05, 14 10:20 pm Post subject:
Potatoes work with salt removal.

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Wed Mar 05, 14 10:23 pm Post subject:

Jamanda wrote:

Nick wrote:

Dunno. Never had to do it, but it makes sense.

no it doesn't.

Of course it does. They will take on some of the flavour, and then you remove them, with those flavours.

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Wed Mar 05, 14 10:26 pm Post subject:

Nick wrote:

Jamanda wrote:

Nick wrote:

Dunno. Never had to do it, but it makes sense.

no it doesn't.

Of course it does. They will take on some of the flavour, and then you remove them, with those flavours.

very little flavour, unless you cook them until they're too soggy to take out, or increase the surface area to volume ratio and then you'd have hundred littlle bits of spud to take out. The diffusion rate of curry hotness through half a spud has to be unmeasurable.

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Wed Mar 05, 14 10:30 pm Post subject:
So, slice your spuds.

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Wed Mar 05, 14 10:33 pm Post subject:
It's the placebo effect. Just diluting stuff doesn't work!

RichardW

Joined: 24 Aug 2006
Posts: 8443
Location: Llyn Peninsular North Wales

Posted: Wed Mar 05, 14 10:39 pm Post subject:

Jamanda wrote:

It's the placebo effect. Just diluting stuff doesn't work!

Works on my juice drinks.

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Wed Mar 05, 14 10:42 pm Post subject:

Snowball wrote:

Potatoes work with salt removal.

I don't buy that either.

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Wed Mar 05, 14 10:43 pm Post subject:

Jamanda wrote:

It's the placebo effect. Just diluting stuff doesn't work!

You're not just diluting, you're removing them, too.

But diluting things makes them weaker. Thats why shandy is half as alcoholic as beer.

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Wed Mar 05, 14 10:47 pm Post subject:

Nick wrote:

Jamanda wrote:

It's the placebo effect. Just diluting stuff doesn't work!

You're not just diluting, you're removing them, too.

But diluting things makes them weaker. That's why shandy is half as alcoholic as beer.

I can't believe it removes enough to make a perceivable difference before the spud is too cooked to be able to remove..

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