Pepper mistake: How to fix it
Hi serious eaters,
After getting struck with fall fever, I decided to make a acorn squash puree to accompany dinner tomorrow night. I added too much white pepper to the puree and didn't realize it until after I had stirred it in and tasted it. It is spicier than I'd like, but not totally horrible. I was wondering if there is anything I can do now to tame the heat. I have contemplated adding some sour cream or more butter, but I wanted to consult people who actually know what they are doing before I proceed with anything. Thanks guys!
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7 Comments:
do you have more acorn squash to add to it?
maybe some nutmeg and butter?
or apple, ginger, and half n half?
gastronomeg at 3:36PM on 09/12/09
nutmeg and a bit of maple syrup?
goodcooker at 4:07PM on 09/12/09
Make another batch and omit the pepper - combine the two batches.
therealchiffonade at 8:23PM on 09/12/09
@chiffonade has the best solution. But adding fat will help tame it. It may taste pepperier (today) now that it's sat awhile, so if you can cut it with plain that would be best.
lemonfair at 8:05AM on 09/13/09
Some sweetness will offset the spiciness - maple syrup or brown sugar.
SSMom at 4:10PM on 09/13/09
I agree with adding a dairy product like cream, yogurt or sour cream! Let us know how it works out!
Andrea Lynn at 11:01AM on 09/14/09
I'm sure this is way late, but if you were serving this puree with meat of some kind it may make a nice base to put the meat on. Just don't add pepper to the meat.
You could have served it cold with the addition of a sweetener. Cold foods require more spice as they don't have the advantage of awaking the tastes buds the way hot foods do. That's why typically chaud-froids are highly seasoned. The other fix it would be to add additional squash or if you used all the squash for it in the first place the addition of a root vegetable such as turnip or potato would have helped.
Don't be afraid to try any of the above posts, all are good and would lend themselves nicely to your dish. Aside from burning, there are no mistakes in cooking... only opportunities and experiences, some good, some not so much. Don't let them hinder your creativity or your enjoyment of this crazy, fun and exciting culinary world.
Please post back and let us know how things turned out for you!
Pavlov at 2:12PM on 09/15/09