Adding oil to spicy dishes can effectively tone down the heat, as oil dissolves capsaicin, the compound responsible for the burning sensation in spicy foods.
Capsaicin is fat-soluble, which means using oil in your cooking can help to extract and remove this compound, leading to a milder flavor in the final dish.
For optimal results, heat a cup of oil with your dish until boiling, then allow it to cool. The separation process will help remove excess capsaicin.
Choosing the right oil can enhance the dish’s flavors; for example, use olive oil in Italian dishes or coconut oil in curries to maintain harmony in taste.
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