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What I had for Breakfast Today
Quote:
Originally posted by robustpuppy
I think it's about freshness rather than temperature. It's like how a woodfire smells great when it's burning but the residue has a different composition from the smoke.
Two solutions, by the way. As for bacon specifically, you can bake it by putting it on parchment paper on a jelly roll pan. That will reduce the cooking odors. Otherwise, you can put a shallow, wide-mouthed bowl of white vinegar next to the stove as you are cooking and it will absorb the odors so that they don't linger in the house. The house will still smell good like Bacon! while you're cooking, but not so bad afterward. This only works if you can stand the smell of vinegar, although it shouldn't be overpowering -- it will only smell like vinegar near the stove.
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Does that (the vinegar) work for other cooking smells like fish, garlic, or onion?
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delicious strawberry death!
Last edited by Sparklehorse; 08-30-2006 at 02:09 PM..
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