Cauliflower smell...

I brought a lovely head of cauliflower over to me mum's tonight for tea.

We steamed it and served as usual (champagne sauce with black truffle, capers and Cambodian pepper).

This cauliflower, however, was particularily odiferous whenst cooking.

The house now seems to have a rather sulferous stench.

Would any of our kind readers have a solution to eliminating the odour of this most lovely of the cruciferous vegetables?

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<hr>I brought a lovely head of cauliflower over to me mum's tonight for tea.<hr></blockquote>
The last time I checked, tea is something you normally have in the morning with your breakfast or after dinner. I didn't realize tea and cauliflower were a good pairing???

As for the odour, I would try simmering some lemon slices on the stove. It works for fish so hopefully it will work for cauliflower.

I'm trying to play the GS game, goddess... Sheesh. ;)

Me dad smells kind of bad tonight, too... I am thinking of throwing him in the tub to simmer. I wonder if some lemon will work in there as well.

Keep the pot lid cracked open fairly wide when cooking brassicas. Don't overcook it, of course.

Lol. I'm a fan of Yankee Candles for such odiferous circumstances.

Edited by: katija on Dec 23, 2013 4:00 AM

Manch: What on earth is a "Yankee Candle"? I hope it doesn't involve explosions... Poor Mum's ticker ain't so good and a big bang may send her off to the other side.

Anonimo: Wise advise... as always... Ta.

You boys....

Ha! No, they're great. Seriously, you don't have them in SK? They're candles in glass jars w/ lids, available in various scents like hot apple pie or cranberry etc.

I think we should open a franchise in your neck of the woods!

I love them too, they are the only candles that are supposed to smell like soemthing and actually do. I don't like the food smelling ones though as they make me hungry. I like the fresh ones like fresh cotton or newly cut grass.

They don't sell them in many places round these parts and when I find a shops that has them I can spend hours just standing and sniffing candles until they ask me to leave.

Sorry, don't know anything on the caulifower front. Its not a vegetable that often springs to mind when I am deciding what to cook.

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<hr>Seriously, you don't have them in SK?<hr></blockquote>

Yes... Yes, we do. We call them nice smelly candles in jars with lids. They come in 3 scents here: "Whimsical Wheat", "Canola Cravings" and "Heavenly Hereford".

Most people opt for the continued cauliflower odour.

Are the OP and #4 Gay?....Only asking!

Just fart alot, that should sort it out....

The aim of the present study was to determine the flavor-active compounds responsible for the "sulfur" and "bitter" flavors of cooked cauliflower potentially implicated in cauliflower rejection by consumers. Eleven varieties of cauliflower were cooked and assessed by a trained sensory panel for flavor profile determination. Among the 13 attributes, the varieties differed mainly according to their "cauliflower odor note" and their "bitterness". Various glucosinolates were quantified by HPLC and correlated with bitterness intensity. The results showed that neoglucobrassicin and sinigrin were responsible for the bitterness of cooked cauliflower. Application of Dynamic Headspace GC-Olfactometry and DH-GC-MS showed that allyl isothiocyanate (AITC), dimethyl trisulfide (DMTS), dimethyl sulfide (DMS), and methanethiol (MT) were the key odorants of cooked cauliflower "sulfur" odors. Moreover, these volatile compounds corresponded to the main compositional differences observed between varieties. Finally, AITC, DMTS, DMS, MT, sinigrin, and neoglucobrassicin were shown to be potential physicochemical determinants of cooked cauliflower acceptance.

Translation--sometimes you get an individual cauliflower that just stinks more than others, probably because some varieties have more of the smelly compounds than others. I also found that cauliflower stored under low oxygen conditions is prone to the problem. "Injury ... may not be visual and will only be evident after cooking, when the curds become grayish, extremely soft, and emit strong off-odor. " Freezing injury can also cause a cauliflower to be smellier.

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<hr>Are the OP and #4 Gay?....Only asking!<hr></blockquote>
I always knew you swung that way...

..Just asking, ok?...for reference...

I don't have a YC Spreadsheet to note the Sausage Jockeys on there....like you have...

I don't even like the look of my own kn*b...let alone another blokes...

Food related...I'm cooking sausages.....

DOH!

OP, are you serious or taking the piss? Capers and pepper with truffles?