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Old 10-04-2010, 08:39 PM
 
1,420 posts, read 4,447,256 times
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I am making a summer stew with a tomato base. I got it all ready to add the veggies, but since it's late, decided to refrigerate the base overnight and finish the stew in the morning.

Before I took it off the stove, I decided to add a few drops of Tabasco. I think I overdid it. Is there anything I can add that might tone it down a notch? Maybe a bit of sugar?

FYI - tomorrow will add: new potatoes (not many), corn, yellow squash, zuchinni, lima beans, carrots and mild sausage (already browned). The base is crushed tomatoes, onions, green & red peppers, garlic, salt and pepper.
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Old 10-04-2010, 08:44 PM
 
Location: SWUS
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brown sugar.
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Old 10-04-2010, 08:45 PM
 
Location: San Angelo, TX
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You can sacrifice a couple of potatoes: chop up two russets and add them to base that you have now, cook on medium for twenty minutes, they will absorbe a lot of that heat. Take the potatoes out and discard. You can add honey or some finely shreaded carrot instead of sugar to the final product.
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Old 10-04-2010, 09:10 PM
 
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Quote:
Originally Posted by didee View Post
I am making a summer stew with a tomato base. I got it all ready to add the veggies, but since it's late, decided to refrigerate the base overnight and finish the stew in the morning.

Before I took it off the stove, I decided to add a few drops of Tabasco. I think I overdid it. Is there anything I can add that might tone it down a notch? Maybe a bit of sugar?

FYI - tomorrow will add: new potatoes (not many), corn, yellow squash, zuchinni, lima beans, carrots and mild sausage (already browned). The base is crushed tomatoes, onions, green & red peppers, garlic, salt and pepper.
I would either add potatoes or canned hominy. Both will neutralize the heat.
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Old 10-04-2010, 09:24 PM
 
Location: NE Florida
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My mom always added a bit of sugar when the chili was too hot.
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Old 10-05-2010, 07:49 AM
 
Location: Scott County, IA
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If you cook the hell out of it, some of the capsasin from the tabasco will vaporize out of the soup.

The "add a potato and then discard it" trick works for saltiness, but I'm not sure it will work for hot sauce. It's worth a try.
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Old 10-05-2010, 08:09 AM
 
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Agree with the potato. More surface area the better. Slice the potato into rounds.
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Old 10-05-2010, 08:33 AM
 
Location: Illinois
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"Before I took it off the stove, I decided to add a few drops of Tabasco. I think I overdid it. Is there anything I can add that might tone it down a notch? Maybe a bit of sugar?"

A "few" drops prolly won't even be noticed with all the other flavors added to it.


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Old 10-05-2010, 08:34 AM
 
Location: Pawnee Nation
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didn't know you could add too much Tabasco...........
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Old 10-05-2010, 08:42 AM
 
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Quote:
Originally Posted by nan5623 View Post
"Before I took it off the stove, I decided to add a few drops of Tabasco. I think I overdid it. Is there anything I can add that might tone it down a notch? Maybe a bit of sugar?"

A "few" drops prolly won't even be noticed with all the other flavors added to it.


I assumed she was being facetious about "a couple drops." I've intended to put in a couple drops of something and accidentally pouring a lot in. If it is truly a couple drops, then the Tabasco isn't the problem. Its probably the three chopped habaneos.
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