PrintCooking by sense of smell....
Recently I made roasted brussel sprouts for dinner with friends. One of my guests asked how I cooked the brussel sprouts, and I was telling her that after I put them in the oven, I waited until I could smell them.....then gave it about 10 minutes until I could smell them stronger, then checked them for doneness. I cook this way often....checking on food in the oven once the smell is prominent. Does anyone else use their nose as a main cooking tool?
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8 Comments:
I do, especially when baking
NanaJoie at 2:42PM on 11/01/07
Definitely. Especially while cooking mole. (Recipe.) I need to be able to distinctly smell every spice (and there are a lot of them!) before declaring it done.
Kelly
Kelly Spitzer at 2:55PM on 11/01/07
When baking I do. Also sauces. I also use my eyes and mouth. Tasting is sometimes required if you are not cooking with "the force".
Things in the oven sometimes require just a nose.
JerzeeTomato at 3:40PM on 11/01/07
Yes but only as an immersion blender
nelson5757 at 4:54PM on 11/01/07
Absolutely. This works especially well for dry heat applications like baking and roasting. It also works when cooking pasta.
(also, nelson- you crack me up)
Kerosena at 8:25PM on 11/01/07
I think all good cooks do this, even if it's subconsious.
Once you realize you're doing it, you can start to train your nose.
It's especially useful in baking.
srhcb at 8:30AM on 11/02/07
Thank You Kerosena, Glad you caught that.
nelson5757 at 11:10AM on 11/02/07
Yep, of course. Also with my ears - listening for the right bubbling noises, popping, crackling, etc.
LizNYC at 3:34PM on 11/07/07