Too Much Pepper

by Sidney Simon
(Michigan)

If you have put too much pepper into a home made soup how can you dilute or lessen the taste of the pepper without adversely affecting the otherwise good flavor of the soup?

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Oct 13, 2013
Too much pepper in my Collard greens
by: Debbie

I added lemon to my collards green which we like with some heat to them but I had just alittle bit too much heat. The lemon worked great.



Feb 02, 2013
too much pepper
by: Anonymous

I put too much pepper in vegetable soup. I added a couple of ounces of Sprite soda. It worked great.

Dec 16, 2012
Pepper
by: vjf

Thank you for helping me from near disaster!! The lemon juice and sugar works----Thank you Thank you!!

Oct 04, 2012
Too Much Pepper
by: Rick

The Lemon Juice and Sugar worked perfect! Just adjust to taste. Thanks everyone!

Aug 21, 2012
Too much pepper
by: Anonymous

Luckily my oops called for cream cheese which helped but after calling good ole nanny her advice worked like a charm simply add 2 cup of water with 3 tablespoons cornstarch mixed before adding to aviod lumps and it'll fix it right up

Apr 27, 2012
Recipe called for too much pepper
by: Anonymous

I second the OMG with Lemon juice,and some sugar who would have thunk. But make no mistake it worked and saved the dinner.

Dec 12, 2011
lemon juice worked
by: Anonymous

OMG! The lemon juice totally worked!!!! Thanks!!!

Sep 06, 2011
Neutralize pepper in soup
by: Anonymous

Add a peeled potato or two (I quarter them). Let the potato soak up the extra seasoning (works for too much salt, also) and then remove and throw away the potato.

May 19, 2011
It worked!
by: Anonymous

I added a Meyer lemon and a little sugar (maybe a couple of teaspoons) and it worked!!! Thank you!

Jan 11, 2009
What to Do If You Add Too Much Pepper
by: Anonymous

Sidney

Adding too much pepper is a common mistake that many cooks make when preparing meals. In the past I have use lemon juice and sugar to neutralize the effects of the pepper. In addition to the lemon juice you'll also have to add some sugar to counteract the sourness of the lemon. Another approach is to add more liquid and then increase the amount of all the other ingredients minus the pepper. Or maybe you could make another batch of the soup with pepper and mix both soups together---probably not your preferred method. Not sure which method would work for you without tasting your soup.

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