Goodbye, Stink!

Posted on February 26, 2010
Filed Under Love Style | 1 Comment

I’ve mentioned before that The Boss and I live in a studio, which is just perfect for the two of us, but not exactly the ideal amount of space when you like to cook. No matter what The Boss and I make, and irrespective of what region of the world it is from, there’s always that lingering smell of dinner that’s left behind. Even with windows open, candles burning, air freshener present, and door ajar, it’s not uncommon for The Boss and I to walk into our place and go, “Ugh. Stinks.” Not that beef strips don’t smell good while you’re cooking them, but they’re like cigarettes — three days later, the leftover smell makes you gag.

When The Boss and I first moved to L.A., and into our first apartment, one of dishes I was making called for “Hing,” a spice often used in Indian cooking, which is actually called Asafoetida in English, and also known as “devil’s dung.” Basically, it smells like it can (and will) individually burn off every hair inside your nose. I was on the phone with my mom when I told her I was planning to use hing, and she nearly had a panic attack. After telling me not to get it on my clothes (40 times) and how bad it was going to smell (38 times) she taught me a little trick. She told me to take the peel of an orange, and a stick of cinnamon, put it in a small pot of water, and let it come to a rolling boil. Once it does, lower the heat, let it simmer as you cook, and for about 30 minutes after you’re done. In a separate bowl, pour about a cup of vinegar, and let it sit on the counter top uncovered. And viola! all the smells are absorbed.

Post cooking, I still burn scented candles. The flame continues to oxidize any leftover odor, and adds a fresh aroma to the air.

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