A Smoky kitchen neutraliser for lingering cooking smells
Who wants their kitchen to smell like last night’s dinner?
Cooking smells can linger long after the meal is over. Even with the window open, the extractor on, and the surfaces cleaned, the kitchen can still hold on to what was cooked there.
That made me look for a different kind of kitchen neutraliser.
How smoked tea came into the picture
I first came across the idea in a kitchen shop, where I noticed a smoky and musky candle designed to neutralise kitchen odours. I liked it straight away, but I did not think it was worth the price.
A bit later, in a tea shop, I remembered the same smoky note and started asking about their smokier teas.
That is what led me to Lapsang Souchong. It has a dry, woody, slightly charred smell that feels more like woodfire than breakfast tea, which is exactly what made it interesting in the kitchen.
That said, if smoked tea is not quite your cup of tea, Assam gives a softer, warmer version. It will not bring the same woodsmoke feel, but it can still shift the mood of the kitchen.
The smoked tea simmer pot
What you’ll need
1 small pan of water
1 handful of Lapsang Souchong, or Assam for a softer version
1 teaspoon of white vinegar
How I make it
I add the tea and white vinegar to a small pan of water, bring it briefly to the boil, then lower the heat and let it simmer gently.
I keep an eye on the water and turn it off once the kitchen feels lighter.
How I use it
I use this after cooking, especially when the smell seems to hang around even after everything has been cleaned down.
Fish, garlic , broccoli and eggs are the kinds of smells that can stay in the kitchen longer than I would want.
The idea is not to perfume the kitchen but to shift the air and make the kitchen feel drier and less marked by what was just cooked.
Other kitchen odour neutraliser
Smoked tea is the one I use every so often after cooking , but a few other kitchen ingredients can help in different ways.
Coffee for smaller corners
Fresh coffee grounds can sit in the fridge in a small ramekin
Used coffee grounds can go in the bin, ideally in a coffee filter or a small paper layer to keep things tidy.
Baking extracts using the oven’s warmth
Final thought
It may sound a bit like a breakfast blend on paper but each of these works differently in the kitchen.
What I like about smoked tea is how quickly it changes the room. it works much faster than a citrus simmer pot, and creates a completely different atmosphere.
Coffee is more useful in smaller corners like the fridge or the bin.
For something softer after roasted meat, fish or vegs, baking extracts like vanilla, almond or orange work well in water in a ramekin, using the warmth of the oven.