Jalapeno Burn Relief

[Thordic]

I've always found bread seems to work a bit. My guess is it soaks up the oils that cause the burn so at the very least it won't get any worse.

The best cure I've found, which most people don't have in their houses, is buttermilk. But any sort of milk/cream help. The fattier the better.

[Beemer]

5 shots of VO and a really good steak. (med rare of course)

Hay to my old friends out here - - miss u all - - Beemer - Byte me!!!

5 shots and RARE you putz. Byte you? Have you no respect. I am Mod now you will be banned. Hang on must report your post to TK. Everybody here hates me now but I know you still love me. I love you to man.

Dont make me call S.O.B.Rally.[you know what that means] I will get Jimbud, Biff, Roadkill, and the rest and we will find out where you live and we will bring a partay.

Ok back on topic..............Salt water and a Dawn shampoo, ya that will work.

[PumpPlayer]

Capsacin is the chemical that causes the burning sensation. It's suspended in vegetable oil to make oleoresin capsacin - this makes a liquid suitable for delivery with a squirt gun (which is all peper spray is).


The only way to truly neutralize it is by dilution. Sugar helps out a little bit. Orange, pineapple, peach or other high-sugar fruit juice will soften the punch when eaten.

Milk or other foods containing complex fats (coconut and avocado for example) will coat surfaces and prevent burning but it will not neutralize the burn. Often, these foods are used in conjunction with peppers to give the flavors a "base" while preventing some of the burn. Coconut milk and curry in Thai preparations or avocado, tomato and chilis in Tex/Mex. The best method to neutralize the burn, however, remains flushing with water. LOTS of water.

Problem is, capsacin does not disolve in water. It's hydrophobic and tends to cling to surfaces it's introduced to. It's also undigestable and unaffected by acids which is why your poo burns the day after that wing-eating contest. Again, lots of water and vigorous scrubbing to remove it is the only way it'll come off.



When I cook with peppers, the rubber gloves get used for anything over jalapenos. Do not cut on your good wood slab cutting board either unless you want everything you cut on it from then on to be tinged with heat. Plastic/poly is nonporous and won't become "contaminated."

Easy prep method: Cut in half lengthwise. Use two cuts triangularly to remove stem. Using a spoon (NOT your fingernails!) scrape out the seeds and pith, moving from tip to stem (opposite the direction of growth). Set cleaned halves aside. To mince (for sauces or stews/chili) make small cuts radially out from the tip of each half without going all the way through the tip. You're making a fan shape here. When it's all set, turn sideways and use a small chop (mincing cut) to trim the whole thing down. Discard tip (it's the least hot portion of the pepper anyhow). Cook in OIL to draw the flavor and heat out of the minced peppers. Do not throw this oil away, it is now where the flavor resides. Feel free to skim off the pepper flesh if you wish, though. It'll reduce the heat a little bit. Use the oil to brown your meat, sautee your onions, cook your chard, etc. To get the most out of your hot peppers, low, slow cooking methods are best. Cook pepers in oil, brown meat in oil and add everything to a large pot with other ingredients. Slow simmer for a few hours and let the water portion of the ingredients reduce (especially if using tomato). The heat will be "dry" and very flavorful. To control the heat, add sugars and starches (such as fruit juices or rice) to taste in the final stage of cooking.

[ScatterPlot]

Oh yeah, one more thing. I mentioned sugar above, but there's a better way.
Go get your balls out of the jar you keep them in and deal with it.





/I kid, I kid! Go with t3h sug4rz.

[acropilot19]

LMAO!!! You nearly made me poo my panties!