Author:Ian C. Langtree Published: 2014/04/08 - Updated: 2022/04/16 Contents:Summary - Main - Related Publications
Synopsis:Provides helpful hints and tips on how to eliminate the smell when cooking cabbage. When cabbage is cooked, the sulfur that it contains actually multiplies! The longer it is cooked, the more it multiplies. It is this sulfur smell that gives off the strong cooked cabbage odor. The trick to eliminating offensive cooked cabbage smell is to create as little of it as possible. Cooking the cabbage quickly in an open pan will help cut back on the smell. The longer the cabbage cooks, the stronger the smell it emits.
Main Digest
Fortunately, the strong odors that often fill a kitchen when you are cooking cabbage do not have to drive you away, try these tips to neutralize the bad odors instead.
Cabbage is an excellent source of vitamin C, however, it is often overlooked by cooks because they associate this inexpensive and long-keeping vegetable with an offensive cooking odor.
When cabbage is cooked, the sulfur that it contains actually multiplies! The longer it is cooked, the more it multiplies. It is this sulfur smell that gives off the strong cooked cabbage odor.
The trick to eliminating offensive cooked cabbage smell is to create as little of it as possible. Cooking the cabbage quickly in an open pan will help cut back on the smell. The longer the cabbage cooks, the stronger the smell it emits. Therefore, cooking cabbage all day long in a crock-pot is likely to leave the strongest odor.
NOTE: You should not use aluminum cooking pans when you cook cabbage, as aluminum reacts strongly to the isothiocynates present in fresh cabbage leaves, which in turn creates sulfur compounds while the cabbage is cooking. You can help minimize these odors by using stainless-steel pots and cooking cabbage as quickly as possible.
Add about 1 teaspoon of white vinegar to the pot while the cabbage is cooking. The vinegar will help neutralize 60-70% of the cabbage odors. However, if you add too much vinegar, the cabbage may absorb some taste.
Measure 1 tablespoon of lemon juice and pour it into the pot in which you are cooking the cabbage. The lemon juice will neutralize cabbage odors and stop them from entering the air.
Pour about 1 inch (2.54 cm) of white vinegar into a bowl. Place the bowl on the counter near the stove where you prepared the cabbage. Leave the bowl of vinegar sitting out to absorb the cabbage odors.
While cooking cabbage, add a bay leaf. This will reduce the smell during cooking and also give a subtle flavor.
To prevent strong odors when cooking cabbage, add a whole unshelled walnut to the cabbage water. You will discover the odor is absent. And it makes the taste of delicious cooked cabbage twice as good when you don't have the after smell.
Try cooking cabbage in the oven. Quarter the cabbage and rub it with butter or margarine, sprinkle seasoning over it and wrap in foil. Cook like a baked potato in the oven. Delicious and no smell!
Light a scented candle in the kitchen - but first make sure all dishes are rinsed well and pots or whatever you cooked the cabbage or broccoli in are washed, rinsed and put away.
If you put a few pieces of celery with the cabbage in the cooking pot, it tends to cancel the strong smell, but doesn't change the taste of the cabbage.
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Cite This Page (APA): Langtree, I. C. (2014, April 8). How to Get Rid of Cooked Cabbage Odor in House. Disabled World. Retrieved April 8, 2024 from www.disabled-world.com/fitness/cooking/cabbage.php
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For steaming or cooking in a pressure cooker, the most effective way to dampen the bad smell is to add a few bay leaves, a tablespoon of white vinegar or milk to the water. Or even a tablespoon of capers will work too.
For steaming or cooking in a pressure cooker, the most effective way to dampen the bad smell is to add a few bay leaves, a tablespoon of white vinegar or milk to the water. Or even a tablespoon of capers will work too.
Prolonged cooking turns the sulfurous compounds into trisulfides — noxious-smelling compounds that have a tendency to linger in the kitchen. If your tap water is alkaline, red cabbage will react to it by turning a bluish color.
A baking soda, vinegar, and boiling water combo can add extra power for breaking up the buildup in your drain's pipes. Periodically adding baking soda down your drain can keep the sink fresh and odor-free. Changing the filters eliminates the bad smells from a contaminated water softener.
A few whole cloves added to the boiling water forcabbage impart a delicately complementary flavor and aroma and may help to prevent gas during digestion. Other sweet spices that may be carminative include allspice, cinnamon and ginger.
Adding baking soda to your boiling cabbage can help reduce the objectionable smell and maintain the green color long after when it typically turns grayish from cooking for too long. However, this may rid the cabbage of its nutritional value.
But if there is a sewer smell in the house, similar to that of rotten eggs or cabbage, you may have a sewer gas leak. Gasses off-put by the sewer are a byproduct of the breakdown of waste. But the pungent smell they create is not just disgusting – these gasses can be dangerous as well.
Raw cabbage contains compounds called glucosinolates, which are responsible for its sharp smell and bitter taste. When cabbage is cut or chewed, these compounds are broken down by enzymes, releasing pungent-smelling sulfur-containing molecules.
And that smell? That is due to the sulphur present in cabbage. The more you cook it, the stronger the smell of sulphur. It has been suggested that you put a slice of bread or lemon juice in the water you are using to cook the cabbage, in order to limit the odor.
If you use a light hand with the vinegar, the aroma will go away on its own in 30 to 60 minutes, particularly on solid surfaces. If it's on a soft surface, it may take a day or so. Air circulation can make the vinegar aroma dissipate more quickly. The vinegar aroma will go away when it's dry.
Several common household items (most notably baking soda and white vinegar) contain powerful properties that eliminate smells without the use of chemicals. But less-commonly known products like coffee and vodka can do wonders when it comes to eliminating, not simply covering, bad smells.
Does Boiling Vinegar Remove Odors? Boiling a mix of water and vinegar after you cook can help neutralize the odors. Combine 1 cup of water and 3 or 4 tablespoons of white vinegar in a small pot. Heat it to boiling, remove the lid and let it continue boiling for several minutes.
The most common gas leak smell will be rotten eggs or cabbage. If you smell this odor in your home, and you're sure it isn't actual rotten food, you could have a natural gas leak.
Cabbage that grows slowly with a lack of water and nutrients, will have a strong aroma when cooking, however when it grows quickly and has not been deprived of water, the aroma is a lot less. Cooking the green leaves will give off a stronger aroma than the center.
Green is the heartiest variety; it takes well to all cooking methods. Red can turn a funny blue color when cooked, so it's best used raw. If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect. Savoy can be used in any recipe that calls for green cabbage.
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