Making braised asian lamb neck chops. The gravy has soy sauce and brown sugar in it, so it's already quite sweet. Any ideas on how to tone down the heat without adding more sugar?
purely.ethereal,
Nov 3, 12:36am
Milk, Youghurt, cream etc will tone down too much chilli but not sure that would go with what you are making.Am pretty sure coconut cream/milk would have same effect also.
roshni2,
Nov 3, 2:34am
Yeah I thought that might be my only other option! Dairy and soy sauce tho?
esther-anne,
Nov 3, 2:57am
When I made a too hot chilli con carne I googled remedies one of which was to place in the dish a cut half of a lime or lemon and remove just before serving.I was very surprised when it worked well!
purely.ethereal,
Jul 10, 8:14pm
Yeah - I didn't think the dairy would really work with the soy sauce - but coconut cream or milk is used in lots of Asian things which is Why I thought of that - but again not sure if it will go with Soy Sauce.The lemon/lime sounds like it would go ok with what your making.Good luck!
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