OT cooking question - too much heat

I made a nice pot of soup today; it's chilling and waiting for tomorrow. Meanwhile, please help me. I added a can of original Rotel which I assumed (yes, I know) was not as hot as the others. Mercy. Wonder what I can add to the soup to absorb some of that heat? Potatoes? Rice? some cotton batting? I need help. Polly

Reply to
Polly Esther
Loading thread data ...

Polly I have done this several times, can you soup handle a can of plain tomatoes, also, if so add a can of just plain regular crushed, chopped or juice to it, I know potatoes absorb the fish smell from frying oil but have never heard of it taking the heat away from hot foods. My mother always said to freeze it and it would get milder, never worked for me but did for her.

Jacquel>I made a nice pot of soup today; it's chilling and waiting for tomorrow.

Reply to
Jacqueline

Could you use this batch as a base for other dishes and freeze it in small portions? Then use SOME as a base for other soups or maybe pasta sauces.

Reply to
CATS

Polly, Just bring that nasty ol' soup to me. LOL. I was raised in Texas and lived most of my life in Phoenix and I have a taste for hot and then some. But, if you want to take some of the heat out, add starch.Probably wont' make a whole lot of difference unless you can increase the volume a significant amount (without adding any more of those "mild" Rotel cans. And, like most things cooked with hot stuff, it's likely to get hotter as it sits.

Good luck, and try eating it with some good cornbread while drinking lots of cold milk.

Hugs, Sunny

Reply to
Sunny

I think I just heard this on a cooking show or read it in a magazine. Add sugar! Sounds so obvious, doesn't it? I don't think my brain would have gone there all by itself though!

Reply to
Pauline

Pauline, never have heard that but I will give it a try sometime, myself. I seem to get foods overly hot for my father. I made some goulash last week and to him it was too hot, I loved it. Finally had a friend drop by one night when I was frying that chicken that I fried, LOL, and he helped me finish it off because Dad wouldn't touch it after the first day, not because it was left over's, but because it was too hot for him. I too, had added a can of "mild" rotel. I add that "mild" Rotel to a lot of things, use to add two cans of it but have learned that one is plenty for most things, if I want dad to eat it. But it was way too much for the goulash.

Now, Sunny I have about six quarts of homemade salsa that is way too hot for me and so it is setting in the basement waiting for someone to come along and say I will take that off your hands. I would mail it to you but don't think it would survive the trip and can't afford to lose 6 quart canning jars. Wish you were here. I have a sister that can't smell, and of course that means she has very little taste, so she loves hot, hot food, she use to eat it but has now found something she likes better. When I make it to the basement to do my "Spring" cleaning, it is going in the compost heap. Probably kill some black bear that wanders through the yard, from the heat.

Jacquel>I think I just heard this on a cooking show or read it in a magazine. Add

Reply to
Jacqueline

Polly, No help with the "hot" situation, but wanted to share a project our DS1 has been involved with for a couple of years. He lives in Boston and is single. One of his friends organized a

-soup swap-. There were 10 people involved last year. Each person made 6 quarts of homemade soup. Not chili or the common kinds unless it had a special twist or seasoning. Freeze all 6 quarts individually in containers. The host has snack foods ready and all spent a short time visiting and then drew names for the first, second etc. choices of soups. All went home with 6 quarts of 6 different soups they would probably never have tried otherwise. They included the recipes. One person was a Russian immigrant and she brought borscht (sp?). It was a great hit. There was a prize for first soup gone and last to be chosen. A wooden spoon. There are 8 swaps planned this year in 5 different cities.

Sort of sounds healthier than cookie swaps.

Anna Belle in Palm Bay

Reply to
"Anna Belle" fladavis

On Sun, 4 Feb 2007 23:37:32 -0600, Sunny wrote (in article ):

Piggy backing cause I just had a thought. Dairy. Dairy will absorb that heat, so maybe a little milk or plain yogurt or sour cream. Or have a big glass of milk next to you while you are eating that soup.

Maureen

Reply to
Maureen Wozniak

Turn in into a big batch of soup by doubling everything else.

My mom swears plain tomatoes helps - I dunno her food it HOT

Dairy - serve the soup with cheese/sour cream on top.

marcella

Reply to
Marcella Peek

This gives an entirely new meaning to the expression 'soup base'. I put half of the hot soup in the freezer, added sugar and other good stuff to the rest. If none of that works, I guess I can just hunt for a Texan or a black bear. Thank you all. Polly

Reply to
Polly Esther

Reply to
Pat in Virginia

Reply to
Pat in Virginia

Most soups that are not cream-based, such as good old vegetable beef, are pretty low fat. I don't have my vegetable beef soup recipe on the computer; I'll try to send it later. Here are a couple others that I make. The potato soup is a favorite that I have been making for years. The Black Bean is a newcomer to my recipe files.

  • Exported from MasterCook *

Potato Soup

Amount Measure Ingredient

-------- ------------ -------------------------------- 1/4 cup oil 2 cups chopped onions 1 cup diced carrots 1 cup chopped celery 6 medium potatoes -- diced 1 quart stock 2 teaspoons salt 1 teaspoon marjoram 1 teaspoon dill seed 1/2 teaspoon paprika 1 teaspoon caraway seeds 2 cups instant dry milk

Heat the oil in a large soup pot; saute the onions, carrots, celery, and potatoes until the onions are transparent.

Add the stock, salt, and spices (not the milk powder). Bring to a boil, cover, and cook until the potatoes are very tender but don't fall apart.

Remove 1-1/2 to 2 cups of the soup liquid from the pot. Stir the milk powder into this liquid, using a wire whisk. Return the mixture to the pot and simmer about 1 minute.

This recipe came from a vegetarian cook book, so they called for vegetable stock. I have always used chicken broth. For variety, I sometimes cut up a ring of smoked sausage; stir into the soup and heat through.

Source: "Recipes for a Small Planet" Yield: "2 1/2 quarts"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 214 Calories; 6g Fat (24.2% calories from fat); 11g Protein; 30g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 575mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Non-Fat Milk; 1 Fat.

  • Exported from MasterCook *

Black Bean Soup

Amount Measure Ingredient

-------- ------------ -------------------------------- 3/4 cup chopped celery 1 medium onion -- chopped 3 garlic cloves -- minced 1 tablespoon vegetable oil 3 cans (14-1/2 oz) chicken broth 2 cans (15 oz) black beans -- rinsed and drained 1 jar (16 oz) salsa 1 cup chicken breast -- cooked and cubed 1 cup cooked rice 1 tablespoon lime juice 1 teaspoon ground cumin

In a large saucepan, saute celery, onion, and garlic in oil until tender. Stir in the remaining ingredients; heat through.

Source: "Quick Cooking magazine" Yield: "2 1/2 quarts"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 228 Calories; 4g Fat (16.7% calories from fat); 15g Protein; 33g Carbohydrate; 7g Dietary Fiber; 12mg Cholesterol; 364mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.

Serving Ideas : I served it with tortilla chips.

NOTES : I cut up a raw chicken breast and sauteed it a bit in a little oil, then added the onion, celery, and garlic.

Reply to
Julia in MN

Howdy!

From the peppercorn/hot chiles site:

The "heat" in chili peppers is created by an alkaloid compound called capsaicin. This heat is best "put out" with a rich dairy product such as whole milk, sour cream, or ice cream.

formatting link
S-i-l drinks milk w/ her hot chiles, f-i-l sprinkles sugar on too-hot peppers. Neither has (yet) been consumed by flames.

Good luck! R/Sandy -- soaked my hands in cold milk when I got jalapeño juice on them, what a relief!

Reply to
Sandy Ellison

Reply to
Joanna

Maybe just double the recipe... I know a PITA but at least you can freeze some for leftovers that way. Otherwise eat it will LOTS of milk lol btw was is Rotel?

Carissa

Reply to
Carissa

One of the trades is in DC.

formatting link
just had the second one in Seattle. Quite a success. AB

Reply to
"Anna Belle" fladavis

Not food related but: Dr had me to mix Capzasin creme with Eucerin creme to put on my aching hip (tendonitis) since nothing else helps (put on plastic gloves and use a cotton ball to apply so you don't get it on your hands and into your eyes.--she gave me a couple of gloves.) I'm out the $ for the creme. Just made the hip hot but didn't cut the pain...so it's back to the Pain Dr and asking for cortisone shots...this has been going on since Nov. Not constant but whenever I "do" . Need to break the pain cycle now that the back has settled down.YAY! Can't eat hot forever and a day so I can't help with the food part.

Reply to
Butterflywings

I wish I was headed your way so I could take that soup off your hands. I add Rotel to soup and stew a lot of times just to spice it up some. It is hard to find something that is too hot for DH & I. We are the people buying the hot Pace Picante Sauce, lol. We usually have to settle for the medium because sometimes the store doesn't carry it. Could you just dilute it with water or a can of regular diced tomatoes?

Sherry Starr

Reply to
Sherry Starr

I use the original Rotel tomatoes for some of my recipes. I find they can vary a lot in "hotness". KJ

Reply to
KJ

InspirePoint website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.