I had leftover turkey from Thanksgiving. I made a big pot of noodle soup with the leftover turkey. The turkey was already seasoned, but I added red pepper. How do minimize the pepper?
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Potatoes absorb too much salt,
so I think it would work with pepper too
Anytime you put too much heat, pepper, hot sauce, add dairy to cut the heat. It could be milk, cheese, yogurt. You learn this in culinary school.
If you can drain off the liquid, perhaps replace half or more of it with fresh turkey broth. Otherwise I agree with the earlier posters: either cream or potatoes.
All of the suggestions sound like good advice.
My family loves hot stuff/food so I many times have made the mistake of getting my food "too" hot.
Since your soup is made with noodles you may not want to add potatoes but you may be able to add instant potatoes and not change the "nature" of the soup too much.
I have tried different ingredients in the past and most seem to work well:
1. add one teaspoon of sugar or honey and one teaspoon of lemon juice. Taste and add a little more if still too hot.
2. milk products (yogurt, sour cream, cream) added a little at a time seem to work but may change the appearance of the soup.
3. I have also added petite diced tomatoes and a little sugar and it worked. (Not all of my added "hot" stuff was just crushed red pepper.)
4. I have also added large chunks of potatoes, cooked until done, and then removed them from the stew. This works with too much salt also.
Acid like Balsamic vinegar Can reduce the heat from pepper. I just splash it in to taste.
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