# A question for you culinary gurus out there **URL:** \ **Category:** Factual Questions\ **Created:** [January 31, 2003, 2:23pm UTC](https://boards.straightdope.com/t/a-question-for-you-culinary-gurus-out-there/151859 "2003-01-31T14:23:49Z")\ **Posts on this page:** 19\ **Page:** 1
**Author:** ![Young\_Mr.Grace](https://avatars.discourse-cdn.com/v4/letter/y/e47c2d/32.png) [@Young\_Mr.Grace](https://boards.straightdope.com/u/Young_Mr.Grace)\ **Post date:** [January 31, 2003, 2:23pm UTC](https://boards.straightdope.com/t/a-question-for-you-culinary-gurus-out-there/151859/1 "2003-01-31T14:23:49Z")
This could be subtitled “My Mucus Membranes are on fire!!!” I cooked some chili last night, following a recipe that could only have been written by sadistic angry Knights of Ni. I like spicy and hot foods, but this concoction is thermonuclear to say the least. This is a pretty large pot of chili, and I don’t really want to throw it out (It would melt a hole to the earth’s core if I did). My question is if there is any ingredient known to dampen the spiciness of a dish. Thanks. ---
**Author:** ![big\_alex](https://avatars.discourse-cdn.com/v4/letter/b/e56c9b/32.png) [@big\_alex](https://boards.straightdope.com/u/big_alex)\ **Post date:** [January 31, 2003, 2:31pm UTC](https://boards.straightdope.com/t/a-question-for-you-culinary-gurus-out-there/151859/2 "2003-01-31T14:31:58Z")
I’ve heard that if you put sugar or anything else sweet in it makes it less hot. ---
**Author:** ![RealityChuck](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/realitychuck/32/195_2.png) [@RealityChuck](https://boards.straightdope.com/u/RealityChuck)\ **Post date:** [January 31, 2003, 2:32pm UTC](https://boards.straightdope.com/t/a-question-for-you-culinary-gurus-out-there/151859/3 "2003-01-31T14:32:02Z")
Basically, dilution. Keep adding ingredients (i.e., more meat, more tomato sauce, etc.) until it becomes tolerable. ---
**Author:** ![BURNER](https://avatars.discourse-cdn.com/v4/letter/b/ccd318/32.png) [@BURNER](https://boards.straightdope.com/u/BURNER)\ **Post date:** [January 31, 2003, 2:34pm UTC](https://boards.straightdope.com/t/a-question-for-you-culinary-gurus-out-there/151859/4 "2003-01-31T14:34:33Z")
Unfortunately , you are S.O.L. Most hot peppers like Jalapenos and Habaneros just make a dish hotter the longer they are in it. It is because of the oils in the peppers that make them hot get more and more diffused through out the dish. Eventualy eveything is coated with the chilli oils and for things like habaneros, only a small amount adds up to a lot of heat. On the bright side , you can always offer free chilli to your co-workers and get a laugh out of how they sweat from it. ---
**Author:** ![mipiace](https://avatars.discourse-cdn.com/v4/letter/m/eb9ed0/32.png) [@mipiace](https://boards.straightdope.com/u/mipiace)\ **Post date:** [January 31, 2003, 2:35pm UTC](https://boards.straightdope.com/t/a-question-for-you-culinary-gurus-out-there/151859/5 "2003-01-31T14:35:35Z")
I love spicy foods too. Butter cuts wing sauce but may change the taste of the chili, adding tomatoes, but again will change the texture. In my experience, it’s only spicy when you start and STOP eating. Dive in, keep eating and have a big glass of milk or buttered soda crackers for as soon as you finish. 🙂 Hang tough! ---
**Author:** ![Hrdygrdymn](https://avatars.discourse-cdn.com/v4/letter/h/77aa72/32.png) [@Hrdygrdymn](https://boards.straightdope.com/u/Hrdygrdymn)\ **Post date:** [January 31, 2003, 2:37pm UTC](https://boards.straightdope.com/t/a-question-for-you-culinary-gurus-out-there/151859/6 "2003-01-31T14:37:51Z")
I find the addition of a pint of beer make a chilli sweeter, tastier and less hot. Or you could just drink a lot of beer before you eat the chilli. ---
**Author:** ![Desmostylus](https://avatars.discourse-cdn.com/v4/letter/d/c57346/32.png) [@Desmostylus](https://boards.straightdope.com/u/Desmostylus)\ **Post date:** [January 31, 2003, 2:39pm UTC](https://boards.straightdope.com/t/a-question-for-you-culinary-gurus-out-there/151859/7 "2003-01-31T14:39:36Z")
**big alex** is on the wrong track. **RealityChuck** has identified one of the correct ways. As for specific ingredients that counteract chili, you want things with casein in them. Casein is a milk protein. So serve it with, or mix it with, sour cream or plain yoghurt. ---
**Author:** ![Jammers](https://avatars.discourse-cdn.com/v4/letter/j/a183cd/32.png) [@Jammers](https://boards.straightdope.com/u/Jammers)\ **Post date:** [January 31, 2003, 2:40pm UTC](https://boards.straightdope.com/t/a-question-for-you-culinary-gurus-out-there/151859/8 "2003-01-31T14:40:49Z")
If you add anything dairy, it’ll cool it down. The best thing would be soured cream, but natural yoghurt would do it as well, without altering the taste too much Be Cool… ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [January 31, 2003, 2:41pm UTC](https://boards.straightdope.com/t/a-question-for-you-culinary-gurus-out-there/151859/9 "2003-01-31T14:41:48Z")
You could try adding a pot of natural yoghurt (don’t do this when it’s simmering; it will mix in better without curdling if the pot is cooler). ---
**Author:** ![Uncommon\_Sense](https://avatars.discourse-cdn.com/v4/letter/u/f9ae1b/32.png) [@Uncommon\_Sense](https://boards.straightdope.com/u/Uncommon_Sense)\ **Post date:** [January 31, 2003, 2:49pm UTC](https://boards.straightdope.com/t/a-question-for-you-culinary-gurus-out-there/151859/10 "2003-01-31T14:49:47Z")
I`ve made salsa that is way too hot before. What I did was seperated the batch into three containers and then used it as a base to either make chilli or salsa that was less hot. It was quite a big batch, so I had a lot to work with. I froze two of the three containers so I could pull them out whenever I needed to use them. I`ve never heard of the yogurt trick, but I would try it on a small scale first to see if it really works for you. ---
**Author:** ![Young\_Mr.Grace](https://avatars.discourse-cdn.com/v4/letter/y/e47c2d/32.png) [@Young\_Mr.Grace](https://boards.straightdope.com/u/Young_Mr.Grace)\ **Post date:** [January 31, 2003, 2:52pm UTC](https://boards.straightdope.com/t/a-question-for-you-culinary-gurus-out-there/151859/11 "2003-01-31T14:52:17Z")
Thanks alot for the replies! I think I will try to dilute it a little with more tomatoes and meat, even though it may not help. The recipe called for 2 Mexican beers, so maybe I should add more. Of course I polished off quite a few Dos Equis trying to quench the flames on my palate. Didn’t get rid of the pain, I just didn’t care about it. I think I’ll get a 6’er on the way home and dive in. Since it’s the weekend, I don’t have to worry about going out in public for a couple of days, and maybe by Monday the side effects of excessive hot chili and beer consumption will have worn off. Thanks again. ---
**Author:** ![Desmostylus](https://avatars.discourse-cdn.com/v4/letter/d/c57346/32.png) [@Desmostylus](https://boards.straightdope.com/u/Desmostylus)\ **Post date:** [January 31, 2003, 2:55pm UTC](https://boards.straightdope.com/t/a-question-for-you-culinary-gurus-out-there/151859/12 "2003-01-31T14:55:44Z")
> [@](#): > > \*Originally posted by whuckfistle \* > \*\*I`ve never heard of the yogurt trick, but I would try it on a small scale first to see if it really works for you. \*\* No trick. Casein binds to capsaicin, and removes it from your mouth. ---
**Author:** ![Squink](https://avatars.discourse-cdn.com/v4/letter/s/b5e925/32.png) [@Squink](https://boards.straightdope.com/u/Squink)\ **Post date:** [January 31, 2003, 3:05pm UTC](https://boards.straightdope.com/t/a-question-for-you-culinary-gurus-out-there/151859/13 "2003-01-31T15:05:39Z")
> [@](#): > > The pungency of capsicum is not destroyed by treatment with alkalis (distinction from gingerol, which also contains the vanillyl group) but is destroyed by oxidation with potassium dichromate or permanganate. [herbfirst](http://www.herbsfirst.com/NewsLetters/0299cayenne.html)Dichromate and permanganate are not the sort of chemicals you’d usually want in your chili, however my old organic chem prof claimed that pepper packers used to soak overly hot jalapenos in cold potassium permanganate to mellow their flavor. The FDA probably put a stop to this practice, and, at any rate, it’s not something you should try at home. ---
**Author:** ![Left\_Hand\_of\_Dorkness](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/left_hand_of_dorkness/32/7156_2.png) [@Left\_Hand\_of\_Dorkness](https://boards.straightdope.com/u/Left_Hand_of_Dorkness)\ **Post date:** [January 31, 2003, 3:12pm UTC](https://boards.straightdope.com/t/a-question-for-you-culinary-gurus-out-there/151859/14 "2003-01-31T15:12:33Z")
Cheese, of course, can go on top of the chili. Or you can serve it over rice: hippy-ass vegetarian that I am, nothing beats good spicy black bean chili served over brown rice. The rice is an excellent diluter for the spiciness: you can adjust how much dilution you get in each mouthful. Cornbread works, too. Good luck! Daniel ---
**Author:** ![Popup](https://avatars.discourse-cdn.com/v4/letter/p/94ad74/32.png) [@Popup](https://boards.straightdope.com/u/Popup)\ **Post date:** [January 31, 2003, 3:36pm UTC](https://boards.straightdope.com/t/a-question-for-you-culinary-gurus-out-there/151859/15 "2003-01-31T15:36:13Z")
> [@](#): > > \*Originally posted by Young Mr. Grace \* > \*\*Of course I polished off quite a few Dos Equis trying to quench the flames on my palate. Didn’t get rid of the pain, I just didn’t care about it. \*\* In my experience alcohol rather intensifies the taste. The effect is greater with wine, but I believe that beer would have a similar effect. Sorry to be such a party pooper, but why not try with a glass of milk? The casein does do the trick, as indicated by **Desmostylus**! ---
**Author:** ![nogginhead](https://avatars.discourse-cdn.com/v4/letter/n/5e9695/32.png) [@nogginhead](https://boards.straightdope.com/u/nogginhead)\ **Post date:** [January 31, 2003, 3:47pm UTC](https://boards.straightdope.com/t/a-question-for-you-culinary-gurus-out-there/151859/16 "2003-01-31T15:47:52Z")
Cooking books tell you to add dull stuff, such as potatoes, which I guess is the same thing as diluting. ---
**Author:** ![nogginhead](https://avatars.discourse-cdn.com/v4/letter/n/5e9695/32.png) [@nogginhead](https://boards.straightdope.com/u/nogginhead)\ **Post date:** [January 31, 2003, 3:49pm UTC](https://boards.straightdope.com/t/a-question-for-you-culinary-gurus-out-there/151859/17 "2003-01-31T15:49:27Z")
> [@](#): > > Cheese, of course, can go on top of the chili. No kidding? Hey, I’ve got to try that some time! ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [January 31, 2003, 4:21pm UTC](https://boards.straightdope.com/t/a-question-for-you-culinary-gurus-out-there/151859/18 "2003-01-31T16:21:29Z")
Also, you build up a tolerance to hot things pretty fast. Just keep eating it, pretty soon it won’t seem so hot. ---
**Author:** ![Young\_Mr.Grace](https://avatars.discourse-cdn.com/v4/letter/y/e47c2d/32.png) [@Young\_Mr.Grace](https://boards.straightdope.com/u/Young_Mr.Grace)\ **Post date:** [January 31, 2003, 5:43pm UTC](https://boards.straightdope.com/t/a-question-for-you-culinary-gurus-out-there/151859/19 "2003-01-31T17:43:08Z")
After reading all of these great responses, I think I will try a 3 pronged attack. 1. mix in shredded cheese and sour cream. 2. Irrigate with cerveza and milk, or maybe just White Russians. 3. Build up a tolerance slowly, until I can consume it in its raw undiluted form. (Iocane powder strategy).