Going to the chippy on a Friday night to save you from cooking after a long week might seem like a treat at the time, but when you're still trying to get rid of the smell of greasy chips three days' later, it seems like less of a good idea.
It's the same when you decide to make hard-boiled eggs to add to your lunchtime salad and spend the rest of the day regretting it because of the lingering smell, or when you order in a slap-up Indian only for it to stink your house out all week. And rushing in the morning only to burn your toast is an experience made all the more painful by the smell of burning that remains in your home for hours afterwards.
At Heyland & Whittle, we know just how frustrating this can be, which is why we've developed our brand new Home Solutions range (available from March 1st), which includes a range of home fragrance products in our new Chef's Friend scent.
Available as a Room Spray, Reed Diffuser and a Candle in a Tin, the Chef's Friend fragrance combines refreshing lime with zesty lemongrass to create a neutral yet fresh burst of scent to get rid of those stubborn food smells in your kitchen in a mere matter of moments.
From chippy chips to chicken tikka masala and from fried kippers to smoked salmon, some of the absolute tastiest foods can frustratingly also be the smelliest. But there are a few handy hacks you can try to keep the smell of your favourite foods to a minimum - and if your efforts don't quite work, Chef's Friend will be there for you.
Stop stinky cheese overpowering your home
Stilton, gorgonzola, Stinking Bishop, camembert, brie, Roquefort; strong cheeses not only have a powerful taste, but a powerful stench too in most cases.
Unwrapping a block of blue cheese so that you can crumble a little on top of your evening pasta is a great way to add extra flavour to the dish, but its strong taste means you only need a small amount. Putting the cheese straight back in the fridge might seem like the most sensible option, but a powerful whiff will soon be infiltrating your kitchen, creeping out of the room too.
Instead of simply wrapping the cheese back in the foil or plastic it came in, make sure it's in a tightly sealed container, such as a lunch box, instead. This should help to keep the smell contained inside, stopping it from overpowering your home.
Don't let fishy smells linger
Fish is another food that's incredibly tasty, but does smell rather strong too. Breakfast kippers are one of the worst offenders, especially when served with eggs, which can pong just as much themselves.
Keep kippers in their packaging - or a sealed box, if you've bought them straight from the fishmonger - until cooking, then squirt a little lemon juice over the top when serving. Not only will the lemon flavour accompany the taste of the kippers perfectly, but it will also add another powerful aroma into the mix, helping to mask the smell of the fish.
Tuna sandwiches are another offender; they might be a healthy lunchtime option, but if they were made the night before and have spent the morning sitting in your lunch box out of the fridge, they can stink the office out by lunchtime and your popularity in the workplace could be affected.
Image credit: msheldrake via iStock
There are a couple of ways around this: you could take a tin of tuna and a few slices of bread to work and assemble your sandwiches there instead, or you could make sure you have the Chef's Friend Reed Diffuser tactically placed on your desk, keeping everything fresh rather than fishy.
A curry recipe with a smell that doesn't dominate
Whether it's homemade or from the takeaway, a tasty curry is always a treat. If you're ordering in, throwing the bag and cartons into the outside bin is usually enough to get rid of the smell, but if you're making your own, the fragrance can linger for some time afterwards.
Making a few tweaks to how you make your curry can help you to avoid this situation though. Take care not to overcook or caramelise the onions at the start, as this is often where the slight burnt smell tends to come from.
Another tip is to only add your curry powder or mix of spices towards the end of cooking. Adding them early on might make the flavour penetrate the dish more strongly, but it will also stink out your kitchen a lot more. You'll still get a beautiful taste by waiting until later on to add them though.