Toning Down A Sauce Ingredient ?

tomMember

A question was asked on Ray Basso's forum about toning down a flavor,without changing the whole sauce.

Joe Ames,our guru on sausage,ingredients ,and general knowledge offered this.

Posted by Joe Ames on February 26, 2004 at 04:52:28:

In Reply to: Re: Too much spice posted by bbqBob on February 26, 2004 at 04:14:56:

Citric acid is depressed by sucrose and by sodium chloride.
(Sour is cut back by sweet and/or salt.)

Sucrose sweetness is reduced by citric acid.
(Sugar sweet is cut back by sour.)

Sucrose sweetness is enhanced by sodium chloride.
(Sugar sweetness is perked up by salt.)

Sodium chloride (saltiness) is reduced by sucrose.
(Salt taste is reduced by sugar.)

Acids enhance sodium chloride (saltiness).
(Sour boosts saltiness.)

Reaction of heat and cold upon taste sensation separates sensations from bitter and sour and from sweet and salty.
(If your product is hot or cold when you taste it will have a bearing on how and when you taste bitter and/or sour from sweet and/or salty.)

2/26/047:21 AM

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Former Member

Tom, that's interesting stuff.

But it leaves a similar issue unresolved.

Having fried the brains of my family many times, I have often wondered if there is any product that can reduce the impact of too much chili.

There's dillution, I suppose. Add a quart of water. But that leaves you with an unappealing slurry.

I've never heard of an antidote to this common blunder.

2/26/0410:15 AM

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Former Member

I responded to this question on Basso's forum:

Heat is counterbalanced by sweet. You cannot remove heat, once injected, but you can lessen its impact by balancing it with something sweet, like sugar, honey, molasses etc.

2/26/0410:45 AM

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tomMember

Mornin' i2,

I didn't know you could have too much chile.

If heat is the question,serve with a dairy product.

That is the reason all them folks on the left coast came up with toppings of sour cream and lots of cheese.

A glass of milk, on the side,will accomplish the same thing.

2/27/046:23 AM

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Former Member

[QUOTE]Originally posted by i2BBQ:
[QB] Tom, that's interesting stuff.

Having fried the brains of my family many times, I have often wondered if there is any product that can reduce the impact of too much chili.

There's dillution, I suppose. Add a quart of water.

Well, adding water won't do it anyway. The hot part of a chile pepper is the membranne, and some say, the seeds. This is like oil is to water. They repel. And, while this won't work in a sauce, I have found that the best way to alleviate chile burn is to use dairy or peanut butter. In extreme cases I have seen people use ice cream.

I speak from Lots and Lots of experience. For three years I owned a gourmet hat sauce and salsa business.

2/29/041:47 PM

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vernonMember

next time its too hot...
try a small dab of baking soda, this neturalizes the acid which will lessen the heat effect some, and as the acid is neturalized the output of the chemical equation is salt, then bring the flavor back with sweet.

its really best to add the hot, in small amounts near the end of the formulation. Its always easy to add but impossible to remove....

2/29/046:30 PM

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