Turns out that "hot" spices get "hotter" in the freezer, just like in the fridge. Fix Freeze Feast makes a caveat that says:
"If you taste something before it goes into the freezer and think its flavor should be stronger, resist the temptation to doctor the seasonings. Many flavors intensify in the freezer. If you need to, you can adjust the seasoning when you cook the entree."
I forgot about this when making my Pork & Green Chilis casserole, a non-F3 meal (from Better Homes & Gardens cookbook), and neglected to go light on the cumin and chili powder accordingly. So even the Batchellers' mouths were on fire when we ate it!
I did, however, remember this with the Black Bean Burritos, and it did not taste spicy to me at all when I made it, and my spice-tolerance is lowered due to pregnancy (I can't eat at Chipotle at all these days!), so I think this should be much better.
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