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How to cool a curry down? |
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#1 |
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Join Date: Oct 2008
Location: Leeds
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How to cool a curry down?
A few of us decided to get a takeout from my favourite local place.
It's a great place, bit more expensive than others but the quality is much better. Anyway - most of us ordered fairly straight forward things apart from one mate who saw that they had a special 'hot' section on their menu. He ordered a naga morich lamb dish which scored a grand total of 5 chilis on the menu key (a vindaloo was 3 chilis). We tried to warn him off it, saying it would be virtually inedible but he persisted. End result was that he had a mouthful of it, then decided that ours all tasted nice and so leeched of us. So, sitting in my fridge I have an extremely hot curry. What's the best method of cooling the chili temperature down so that I can actually eat it? Should I add, cream? Or yoghurt? Would they work anyway? Any other methods? |
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#2 |
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Join Date: Nov 2006
Posts: 4,501
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I put a bit of sugar in hot things too cool them down (not too much otherwise it tastes like jam!).... don't know if it would work on something mega hot though!
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#3 |
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Join Date: Jun 2009
Location: Putney, London
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My friend doesn't like hot food and has found that soya milk and coconut milk help in cooling it down. I always find that leftovers aren't as spicy the next day. Might just be me though!
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#4 |
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Join Date: Jul 2007
Posts: 2,228
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Mayonase will take the heat down and for a drink you need something that has an oil base as water based drinks don't do anything. The larger may taste good but that is all it will do.
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#5 |
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Join Date: Aug 2000
Location: Edinburgh
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Stir it up in a wok with half a lemon.
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#6 |
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Join Date: Apr 2004
Location: West Yorkshire
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I personally wouldn't go down the yoghurt/cream route with lamb.
I'd probably dilute it with a tin of puree'd tomatoes. |
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#7 |
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Join Date: Jan 2007
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Ouch 5 chillies! I wouldnt have a clue, I'd probably have a small bowl of natural yoghurt to take a spoonful of to soothe the tastebuds. I'd hazard a guess that something like cream,coconut milk, yoghurt to cool it down but another poster here says that isnt a good idea.
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#8 |
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Join Date: Oct 2008
Location: Leeds
Posts: 1,462
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Quote:
I personally wouldn't go down the yoghurt/cream route with lamb.
I'd probably dilute it with a tin of puree'd tomatoes. Lamb passanda/korma/kashmiri. I wonder if I just put a load of tomato in there, that it'd just end up tasting of tomato. |
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#9 |
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Join Date: Oct 2008
Location: Leeds
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Quote:
Ouch 5 chillies! I wouldnt have a clue, I'd probably have a small bowl of natural yoghurt to take a spoonful of to soothe the tastebuds.
Think it needs to be cooled down at source rather than trying to cool the mouth after - I'd get through a gallon of yoghurt at that rate. |
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#10 |
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Join Date: Aug 2008
Location: Up North
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I'd go with some of the points made. Cocunut milk or cream if it suits the curry. I see no reason why yoghurt couldn't be used with lamb, again if the base sauce suits being bulked out with it.
A handy tip as previously stated, don't drink water or lager. You could drink milk or a smoothie/lassi or if you like a good drink then straight, ice cold vodka ![]() .... or coat your tongue with wax
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#11 |
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Join Date: Jan 2007
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Quote:
Seriously hot. I wonder if anyone would actually buy this and enjoy it.
Think it needs to be cooled down at source rather than trying to cool the mouth after - I'd get through a gallon of yoghurt at that rate. my cooking skills leave alot to be desired so the only way without making the curry inedible would be for me personally would be to have some natural yoghurt close by but this would be sooo time consuming if we're talking about a seriously hot curry.
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#12 |
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Join Date: Jul 2009
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Curry sauces are usually made of tomato, oil and butter. Just mix some of those in to dilute it.
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#13 |
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Join Date: May 2005
Location: Bournemouth
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I'd just invite your mate round again and serve it to him re-heated!
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#14 |
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Join Date: Jul 2007
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With 5 chillies I think there will be much worse problem down the line, and wear goggles when you visit that place.
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#15 |
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Join Date: Dec 2008
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ha ha - this reminds me of a story
many years ago I was living in a shared house with a young lad who was none too bright. one day i walked past him and his girlfriend who were eating a curry - I asked them how their meal was and he said that it was nice but too spicy. i told him that to cool a curry down you can eat it with yoghurt and then went along my way. a few moments later I saw him still eating the curry and asked him if the yoghurt was working - he said "yes I'm having stawberry and my girlfriends having fruits of the forest" Bleeeargh!! |
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#16 |
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Join Date: Oct 2003
Location: The United Kingdom
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Quote:
I'd go with some of the points made. Cocunut milk or cream if it suits the curry. I see no reason why yoghurt couldn't be used with lamb, again if the base sauce suits being bulked out with it.
A handy tip as previously stated, don't drink water or lager. You could drink milk or a smoothie/lassi or if you like a good drink then straight, ice cold vodka ![]() .... or coat your tongue with wax ![]() |
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#17 |
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Join Date: Oct 2008
Location: Leeds
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Quote:
I dont see a problem with lager. Chilli disolves in both oil and alcohol so lager is suitable. However, the stonger the alcohol the better so neat vodka is best followed by wine, then strong lager and finally weak lager.
I may go down the coconut milk/cream/yoghurt route. Just do half of it like that. If it's awful I'll try the tomato etc route with the other half. |
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#18 |
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Join Date: Oct 2007
Location: Londinium
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cucumber
tomato yoghurt sour cream |
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#19 |
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Join Date: Apr 2004
Location: West Yorkshire
Posts: 11,055
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Quote:
I get why you'd say that but on any Indian restaurant's menu lamb is combined with cream etc.
Lamb passanda/korma/kashmiri. I wonder if I just put a load of tomato in there, that it'd just end up tasting of tomato. |
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#20 |
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Join Date: Aug 2008
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Quote:
I dont see a problem with lager. Chilli disolves in both oil and alcohol so lager is suitable. However, the stonger the alcohol the better so neat vodka is best followed by wine, then strong lager and finally weak lager.
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#21 |
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Join Date: Oct 2003
Location: The United Kingdom
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Quote:
I'd heard the theory that was posted earlier in that water and lager type drinks swirl the chilli around the mouth making it worse whereas dairy and high alcohol content don't give the same effect and numb the receptors more.
http://health.ninemsn.com.au/whatsgo...d-cause-ulcers Quote:
Most people reach for a glass of water to quench a fiery mouthful of chilli, but is that the best way? Water is worst because capsaicin, the hot compound in chilli, is insoluble in water. Beer is better because capsaicin dissolves in alcohol. But the best drink for quenching that fire in your mouth is a glass of milk, because capsaicin dissolves very well in the presence of fats.
So any alcohol will disolve the capsaicin. Obviously the stronger the alcohol the quicker it will disolve. Drinks without alcohol in them will just wash the protective saliva and mouth mucus away leaving your tastebuds to the full mercy of the chilli. At least with lager, some of the chilli will be washed down as well. But as the quote says, go for a drink with oil in it. Full fat milk is the best. Skimmed milk is next to useless and low fat yogurt is pretty poor too. I guess the best solution would be to gargle with oil instead
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#22 |
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Forum Member
Join Date: Apr 2004
Location: West Yorkshire
Posts: 11,055
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Pah! Drink water with it! The burning after taste is all part of the fun.
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#23 |
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Guest
Join Date: Jan 2007
Posts: 13,792
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Quote:
ha ha - this reminds me of a story
many years ago I was living in a shared house with a young lad who was none too bright. one day i walked past him and his girlfriend who were eating a curry - I asked them how their meal was and he said that it was nice but too spicy. i told him that to cool a curry down you can eat it with yoghurt and then went along my way. a few moments later I saw him still eating the curry and asked him if the yoghurt was working - he said "yes I'm having stawberry and my girlfriends having fruits of the forest" Bleeeargh!! |
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#24 |
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Forum Member
Join Date: Jun 2006
Posts: 13,434
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I would get rid of the gravy. Fry some onion add tomotoes, mushrooms and lemon juice. Make it into a sauce, then add red wine (one of those small bottles you can buy n sainsbury/tesco)Lastly add the curry -gravy. It really does get rid of most of the chillly. You will still taste it, but it will not burn your mouth or stomach, infact it gives it a nice flavour.
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#25 |
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Forum Member
Join Date: May 2008
Location: Sat at computer with heatin on
Posts: 45,573
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Quote:
A few of us decided to get a takeout from my favourite local place.
It's a great place, bit more expensive than others but the quality is much better. Anyway - most of us ordered fairly straight forward things apart from one mate who saw that they had a special 'hot' section on their menu. He ordered a naga morich lamb dish which scored a grand total of 5 chilis on the menu key (a vindaloo was 3 chilis). We tried to warn him off it, saying it would be virtually inedible but he persisted. End result was that he had a mouthful of it, then decided that ours all tasted nice and so leeched of us. So, sitting in my fridge I have an extremely hot curry. What's the best method of cooling the chili temperature down so that I can actually eat it? Should I add, cream? Or yoghurt? Would they work anyway? Any other methods?
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my cooking skills leave alot to be desired so the only way without making the curry inedible would be for me personally would be to have some natural yoghurt close by but this would be sooo time consuming if we're talking about a seriously hot curry.