Made some baked cauliflour and having run of black pepper. used white pepper instead. Now it is way to spicy. How can I counteract this?

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11 Comments

Helen D. August 10, 2016
Thanks! I carmelized some mushrooms, added some vinegar and it seems fine now. But more like a cauliflour salad but that's ok. Thanks to you all
 
caninechef August 10, 2016
similar idea here -- I would try repurposing as soup.
 
702551 August 10, 2016
There is only one bonafide way of compensating for this situation without compromising the intended flavor profile of the recipe/dish.

Make another portion of the same dish without the offending ingredient and mix the two batches together.

Whenever a workaround calls for the addition of an ingredient not present in the original preparation you are altering the flavor profile of the dish.

For some people, this is sometimes acceptable. It depends on the situation and the personin question.

Good luck.
 
PHIL August 10, 2016
In this case , don't you think you would wind up with one piece spicy and one piece bland? Not like you were making pasta or some other well blended dish.
 
702551 August 10, 2016
Regretfully, I would chop up them up into smaller pieces.

Which leads me to an alternative suggestion. With the combined batch, repurpose into something else, like a baked cauliflour hash or soup.
 
creamtea August 10, 2016
The flavor may mellow over a few hours' time. If not, add little olive oil and maybe salt to smooth out the flavor. You can incorporate small amounts into salads containing other ingredients (cut the florets smaller). Follow Nancy's advice about adding an acid, turning it into a condiment more than a dish in itself, then you can add it to other preparations to perk up the flavor.
 
My F. August 10, 2016
(Disclaimer I have never tried this, but been frustrated by the opposite) Since flavors get dulled in the process of freezing and defrosting, you could throw them in a freezer if you've the space. Other than that I agree with Nancy cut into small pieces then toss with some sour cream fresh herbs and a small shaped noodle. Eating this cold/room temp will also diminish the heat.

OR gift it to a friend who likes more spice/ brags they can eat anything spicy and brings hot sauce around with them
 
Nancy August 10, 2016
The idea of using freezing's ability to dull tastes is logical but new to me. Thanks for the idea, for when I next make the over-spicing mistake.
Also, laughed out loud and liked your idea of giving to the friend who carries hot sauce around/brags of tolerance :)
 
BerryBaby August 10, 2016
I learned this the hard way as well. Now, I add 'little bits' of pepper, or spices, and taste after each addition. I agree with Phil, rinse a few pieces and add more cauliflower to balance it out.
 
PHIL August 10, 2016
Try rinsing or soaking a few pieces and see if that helps. Cauliflower is fairly sturdy so the water shouldn't hurt. If it works, do the whole batch and dry with a paper towel, re-season if needed. Nothing to lose at this point.
 
Nancy August 10, 2016
Sometimes, if you've added way too much spice, the dish is ruined beyond repair, and it may be better to accept the error & dump the ruined dish rather than waste good food in trying to fix.

If you think it's possible or worth it to fix, most options are some way of diluting the spiciness (more doable) or of balancing it (harder, see below).

For diluting, add one or more of:
1) main ingredient (in this case, cauliflower)
2) bland starch in form or flavor you like (bread, potatoes, rice)
3) dairy (yogurt, sour cream, bland cheese)
4) other (meat, fish or other vegetables).

For balancing the taste of too much spice, add acid (like citrus or vinegar), or salty fried things.

Good luck, and let us know what you do, how well it works.
 
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