Cauliflower, cabbage, broccoli, and Brussels sprouts belong to the same plant family, and they all contain sulfur-bearing compounds. Heat breaks these compounds down; the sulfur compounds released create that sharp smell that spreads through the kitchen. The amount is directly proportional to cooking time, so overcooking, not the vegetable itself, is mainly responsible. Shortening the cooking time noticeably reduces the smell.
Cauliflower and cabbage are members of the cruciferous vegetable family, whose members share the trait of containing sulfur-bearing compounds. When the vegetables are raw, these compounds are stable and nearly odorless. Heat breaks them down; the small sulfur compounds that form are volatile, so they enter the air and spread through the kitchen. That is why the smell comes not from inside the pot, but from the steam leaving it. These same compounds give the vegetables their characteristic flavor, so eliminating them entirely is not desirable. The intensity of the smell also varies by vegetable; Brussels sprouts are the most pronounced in this family.
Time is the deciding factor. A cauliflower cooked briefly has almost no smell; boil the same cauliflower for twenty minutes, and the whole kitchen will smell. The breakdown continues with heat, releasing new compounds every minute. So the first and most effective precaution is not to cook the vegetable longer than necessary; take the pot off the heat when a fork goes in easily. Breaking cauliflower into small florets shortens the cooking time and reduces the smell accordingly.
The lid is often misunderstood. In a covered pot, volatile compounds cannot escape; they build up in the water and vegetables, resulting in both a stronger smell and a sharper flavor. Leaving the lid ajar prevents this buildup. For the same reason, turn on the range hood and open the kitchen window slightly. If the lid is to remain completely closed, shorten the cooking time considerably; otherwise, the smell will seep into the food. Do not use the boiling water in the dish, either; it carries the strongest smell and should be discarded.
Changing the cooking method also helps. When steaming, the vegetables do not sit in water, so fewer compounds dissolve and less smell develops. Roasting in the oven nearly eliminates the smell and gives the vegetables a sweet note. If boiling, adding a few drops of lemon juice or a slice of bread to the water is a traditional precaution that suppresses the smell to some extent. When roasting, arrange the vegetables in a single layer and turn them occasionally; pieces piled on top of one another will steam.
The vegetable itself makes a difference, too. Freshly bought cauliflower that is firm and white smells less; one with brown spots that has been stored for a long time smells noticeably stronger. Cabbage behaves the same way. Do not use an aluminum pot, because sulfur compounds react with the metal, darkening the pot and making the smell even stronger. Cabbage stored in the refrigerator for a long time also develops a stronger smell, so use it soon. After cooking, leave the pot uncovered so the remaining smell can disperse instead of building up in the kitchen.
Comments (3)
Kapak konusunda ben tersini duymuştum, kapağı açık bırakınca koku gider diye. Burada yazan daha mantıklı geliyor ama emin olamadım.
Kapağın kokuyu dışarı attığı doğru değil; açık kapak yalnız buharı salıyor, kükürtlü bileşik zaten uçucu ve o da kokuyu mutfağa taşıyor. Belirleyici olan süre: kısa pişir, ateşten erken al.
Sürenin belirleyici olması işi kolaylaştırdı, karnabaharı buharda yedi sekiz dakika tutuyorum artık ve mutfak kokmuyor. Eskiden yirmi dakika haşlayıp sonra fırına veriyordum; hem koku eve siniyor hem karnabahar dağılıyordu. Kısa haşlama dokusunu da koruyor.
Brüksel lahanasını yarıya bölüp fırınlamaya başladım, haşlamaya göre hem kokusu az hem tadı tatlı çıkıyor.