Things that stink up your house while cooking...

[gusherb]

There used to be a microwave in my mothers business until people started cooking just about anything in there from popcorn to food from the dollar store. It smelled so disgusting and they made a huge mess of it and didn't clean it that we got fed up and I finally removed it. Some years later an employee dug it out of the basement to make soaps with, then the others found it and started making their disgusting shit in it again...
This time my mother had a table set up in the basement to put it on, so they can cook whatever nasty ass food they want now, but in the basement where we won't smell it.

 

[norgeway]

RE microwave at work..

DITTO! I hate micro popcorn, I have a perfectly good Presto Automatic popper that makes wonderful P Corn, turns itself off and NEVER burns the corn !

 

[mattl]

Wow, this is turning into another  "Food I hate" thread.  I don't mind cooking smells for the most part, it's part of the process to get the food I like including liver, but the one smell I dislike is browned flour.  Yet I still do it.

 

What is browned flout you ask?  Just that, flour dumped in a pan and heated stirring constantly until it is golden brown.  The only thing I use it in is sauerkraut and sausage.  Old family recipe, used to thicken the mixture and give it a tan-ish color, and it adds to the flavor.  I often wish I had a side burner on my gas grill, I'd do it outside even in the winter.  However with a good vent fan it's not that bad.

 

[sudsmaster]

For cooking really stinky stuff I have both a patio kitchen and a gas rotisserie/BBG on a covered patio. Most meats get cooked out there, especially turkeys, burgers, and steaks. I'll still pan fry things inside, but I use relatively low heat and it's not too stinky. I also enjoy stir frying and generally it's a good idea to use the fan over the cooktop, because mainly of the garlic.

 

And yes the Ling Ling potstickers are good. I prefer the pork ones.

 

[launderess]

Liver!!!!

Count me out!

As with many children of the 1970's our sainted Mother served us liver for dinner. Oh she tried smothering it with onions, trying to pass it off as steak, but my nose and taste buds weren't having it. Sadly for both Big Daddy was also at the dinner table and didn't like seeing his money wasted, nor hearing back talking children for that matter; so one managed to get the liver down. *LOL*

To this day cannot stand the stuff and won't touch it with a barge pole.

 

[polkanut]

Charlie,

Re: Liver

 

Your story about making liver sounds exactly as if my wife had written it. She says it has the color of feces in her opinion.

 

[revvinkevin]

 

 

There are many smells that fill the house when cooking, most wonderful, others not so much.   The real issue are those smells that linger looooong after the cooking and clean up has been done.

 

Bacon: the smell really lingers, but doesn't bother me.

 

Fish: unpleasant and lingers for days!

 

Liver:  Ugh, no thanks, pass, Ugh!

 

Chitterlings: I have never cooked, nor will ever knowingly eat them (gross!).   But I was visiting my tenant when I owned a rental property and she was preparing/cleaning c<span style="font-size: 12pt;">hitterlings.  Even though she was only cleaning them, the smell was horrible, as I'm sure you can imagine.</span>

 

<span style="font-size: 12pt;">Asian fish sauce:  It does add a wonderful flavor, but you better have "nose plugs" when cooking with it.   Years ago I had a Chinese roommate who cooked a lot.  One day I walked in the door, he was cooking and the smell was overwhelming!   It smelled exactly like a dirty wet dog!    I had to turn around and leave again.</span>

 

<span style="font-size: 12pt;">Kevin</span>

 

[Pipsqueak]

The worst smell

My husband was trying to heat up the honey to get it liquid again. He was heating it in a pan of water on the stove and he forgot about it and left the house while I was still sleeping. I woke up to the smell of burning honey and melting plastic. House reeked for days afterwards (fortunately it was summer so all windows that could be opened were opened)

 

[philr]

The smell that I hate the most is vinegar. It smells just as bad as silicone that hasn't cured (both contain acetic acid).

 

I don't hate most odors from frying, unless it's too present. I remember friends who had a no vent, charcoal filter hood in their kitchen, a lot of things they cooked of fried smelled bad because it wasn't vented outside.

 

I don't like the odor of mushrooms when they're cooked. I don't like to eat them either or even to see them! 

 

[norgeway]

Re Vinegar!

You would not like me in the summer because I make pickles,LOL The whole house reeks of vinegar.

 

[arbilab]

When the vinegar smell has blown away, it takes other stenches with it. Even tobacco smoke.

Vinegar in proportion makes ketchup, mustard, salad dressing, pickles 'interesting'. In bulk, even at a scant 5% it removes hardwater (calcium carbonate) deposits by liberating the carbonate (you still have to agitate/scrub the calcium).

But boiled with grease makes a cauldron of nose death lasting for days.

Speaking of chitlins-- as long as we don't have to smell them-- just how 'clean' can they be considering what they really are? Hint: alternate spelling of 'chit'.

 

[ken]

Always liked the smell in the kitchen when my mother was making pickles. There was something about the pungent, acidic smell of the brine/spices being heated I liked and still do.

 

[ken]

Years ago someone I worked with gave me a bluefish. We baked it and the house smelled for three days afterward. I like fish okay as long as its not overly fishy. I don't eat it that often though. IIRC I wouldn't even try that bluefish because of how strongly it smelled.

 

[sudsmaster]

I make kimchee at least once a year.

 

It keeps nearly forever in the fridge.

 

However after a few months it does tend to start to stink the fridge up.

 

For this reason it's banished to the spare fridge on the enclosed patio.

 

Not a big deal for me, but at this point I'll be fairly tentative at trying this aged batch. It's probably safe, but I tend to prefer fresher kimchee anyway.

 

It's sort of fun to make too. And the cooler winter months are generally the best time to make it.

 

 

[tomturbomatic]

I never cared for the smell of roasting turkey, like the first hour or so until I started rubbing the outside with garlic. That cut the poultry odor and made things smell good from start to finish.

I do not like the smell left after popping and eating popcorn, even the real stuff. Even with the range hood on HI, the smell gets in the kitchen. I break out the deodorizers. Don't get me started on the microwave crap that they used to make after lunch in the office. We finally hds to ask them to stop and the stuff was as unhealthy as hell, too.

 

[tolivac]

Liver&onions-Mushrooms being cooked-both of these stink so bad it almost makes me heave!!Yes,fire up that exhaust blower that flaps the curtains for these!!!