Most often, the smell of frying takes over the apartment because we start reacting too late, when the fat is heated, and the fumes have managed to escape beyond the cooking zone. The effectiveness is determined by anticipatory action: the hood activated before frying and the constant supply of fresh air from the open window ensure that the aromas do not circulate around the house, but are gradually removed outside. In kitchens open to the living room, it is also important to quickly reduce the sources of undesirable odors, i.e. remove raw fish, breading and leftovers from the countertop and close the doors to the rooms, where the smell should not reach.
The second element is the frying technique, because it largely determines the intensity of the smell in the air. Overheated oil and excess moisture in the fish cause more smoke and a greasy aerosol that later settles on furniture and fabrics. It is worth paying attention to drying the fish more thoroughly and frying at a moderate temperature processing time as short as possible. Instead of a tight lid, it is better to use an anti-splatter net, which limits the splashing of fat without trapping steam above the pan. Preparing the fish, such as briefly soaking it in milk or sprinkling it with lemon and chilling it in the refrigerator, helps to reduce the characteristic odor. before frying.
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In order to reduce undesirable odors, a very simple and effective method is increasingly used. It is placed in the pan, next to the fried fish half of a fresh apple. The cut fruit, thanks to its moist surface, captures some of the volatile aroma compounds, and at the same time, as it heats up, it releases a milder, neutral aroma that weakens the dominant smell of frying. Place the apple, flesh side down, on the edge of the pan, apart from direct contact with fat.
It may perform a similar function raw potatoalthough it works less with its scent and more with its structure. The starch and pulp bind some of the vapors rising from the pan. The best solution is a peeled, rinsed potato cut into halves or thick slices, placed in a place where heat and steam reach, but not frying. Several slices produce a better effect than one larger piece because they increase the surface area capturing unwanted odors.
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If the smell has already spread throughout the apartment, simple absorbers used in parallel with airing will work best: a bowl with water and vinegar or baking soda placed in the kitchen for a few hours can significantly weaken persistent aromas. A temporary effect is also achieved by boiling water in an uncovered pot with spices with a distinct, spicy profile, such as cinnamon, cloves or nutmeg, which quickly dominate the scent space. Many people also choose raw coffee beans poured into a bowl, because they absorb odors from the air well they do not introduce a heavy, chemical note.
The places where the smell lasts the longest cause the most problems, i.e work surfaces and fabrics. Fat deposited on countertops, cabinet fronts and the heating plate quickly becomes a source of unpleasant odor, so remember to wash them immediately after frying. Emptying the garbage bin quickly has a similar effect, as the fish easily absorbs its intense aroma. Simply rub boards, knives and pans with baking soda immediately after use and rinse with warm water before the smell penetrates the material. The smell of fish disappears from your hands quickly after brushing them with toothpaste or rubbing them with lemon, which neutralizes the aroma more effectively than regular soap.
Source: Terazgotuje.pl
