Suggestions for calming down the heat in spicy dishes for young children? Something not too caloric, so no sour cream or creme fraiche.
I'm talking here about pressure cooker curries, Tex-Mex, kind of dishes, so doing two different sauces isn't really an option.
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Love the idea of Greek yogurt, though, and I know that will work. I have six grandchildren and am well aware of taste sensibilities. They all like v. flavorful food, but sometimes not as much heat as the adult cohort. Thanks to everybody for the answers.
Given your cooking & people (2-phase pressure cooking doesn't work; the children like spice but less than adults), maybe there's one more possibility.
Cook the dish (chili, curry, whatever) fully to children's taste. Serve that for all.
Make or serve a condiment of the heightened spicing separately, for the adults to add at table. E g., hot sauce, harissa, curry gravy.
Anyway, you've got it solved with the yogurt...just noodling other possibilities.
You don't have to make two dishes.
Just make one dish in two phases:
First (80-90%) without the high spicing & set aside for children.
Second (10-20%) add spices and finish dor adults.