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No matter what I cook for dinner I lose my appetite. Standing in the smell, no matter how good it is, kind off oversaturates my senses, and all flavours seems almost gone when I start to eat it, unless I have had time to do something else between making the dinner and eating it, then it is fine.
You and me both.
Sometimes I wish nutrition pellets had become a thing, but that I could continue to enjoy the ritual that is cooking (which I still do enjoy), but convert the result into a form that didn’t require so much (if any) of my attention to consume.
A few of my friends understood this concept when explained to them, but it remains foreign to many.
Isn’t this just being a chef, except instead of nutrition pellets it’s vodka and cigarettes?
Not at all, it makes me more hungry.
Not only does that not happen to me, the idea that it could happen to someone never crossed my mind. I do not understand how someone could feel that way.
People are just wired that way. I absolutely love burgers, chicken, pork chops, etc., but when I prepare them (especially with pork), the desire to eat them goes away. Certain smells make me gag, even if they’re not unpleasant to other people.
My SO and I are opposites in this. Weather she or I cook, the smell makes me hungry and excited for food. No matter who cooks, lots of smells upset her. She loves fish, but the smell of cooking fish turns her stomach for example. Funny how different people have totally different reactions !
When I was a child, the smell of pork breakfast sausages would make me go pale and hurl even if it was outdoors. Not anymore but I have no idea why!
this can only make you hungrierHell no. Makes me more hungry.
Disgusting as fuck. I never cooked raw meat at home as an adult and eventually after some years I went full on vegan. Why continue eating animals when it’s completely unnecessary?
I’m also vegan. My partner isn’t.
She occasionally cooks pig flesh and it makes me feel sick. The smell is so much more disgusting than cow or chicken.
I’m in the same boat but my wife doesn’t cook meat often. She also doesn’t like pork.
I have been around some old friends in the Midwest though who were cooking pork chops and yeah, you’re completely right: the smell is much nastier.
As opposed to cooking veg or more often. No. Can smells and activity sometimes sate cravings. Yes.
Meat doesn’t bother me, but eggs… 🤢 the smell of eggs frying makes me gag. I’ll eat them at a restaurant, but I’ll never cook them at home.
I like the smell of cooking meat. Raw chicken is gross to touch bare handed for me. Won’t lose an appetite over it though.
Nah. Not much can do that. I used to wipe asses, bandage wounds, and otherwise be inundated with bad smells, sounds, and sights for a living. You do that, you either develop a strong stomach, or you find another line of work lol.
But I’ve never had a problem with the sensory input of cooking meat under normal circumstances. Hell, most of the time, meat cooking was an appetite stimulant for me. There have been exceptions, but almost always when the meat was highly processed, or otherwise having something weird going on
Nah, it’s mostly fine, even though I don’t eat any. I’m super bothered by anything that’s fish or seafood though, cooking anything like that kills my appetite for as long as there’s still any detectable smell in the kitchen
I stopped eating red meat a few years ago, and hate seafood, so all that’s left is chicken. I like chicken, I eat it almost every day now. But, it’s getting to be that time of year, when I go for my walk around the neighborhood in the evening, that I get the occasional whiff of grilling beef. I miss it, but I’m better off without it.
I could kill and dress a chicken or a rabbit, if I had to. I’ve never done it, but I could do it.
No, it usually makes me hungrier (especially on a barbecue).
Same. Love cooking on the bbq or smoking meats. So good and makes me hungry almost every time.
Man, I wish. After smelling it raw and cooking it, grill or range, it just grosses me out. If I’m waiting for dinner, though, I have the opposite reaction.
BTW, do you prefer gas or charcoal?
Raw it’s nasty usually, but cooked it can be amazing.
I’m split on that: I like gas for the convenience and the fact that it makes food that’s a bit healthier than charcoal, but taste wise I still like charcoal better (I just don’t use it all that often because of all the carcinogens it adds).
My in-laws actually have an electric grill because of their HOA, and that thing isn’t too shabby either. They’ve grilled us quite a few meals on that thing and I’ve been surprised at how decently it all turned out every time. Not quite as good as a nice mesquite barbecue, but more or less on par with gas taste wise.
it makes food that’s a bit healthier than charcoal, but taste wise I still like charcoal better (I just don’t use it all that often because of all the carcinogens it adds).
That’s because of USians’ lousy technique. Find out how asado is cooked in Argentina. Slow burn, but much healthier. And you can have meat that is cooked and juicy at the same time.
That’s a pretty disingenuous statement, there are plenty of low and slow cooking techniques practiced in the US including the one you’re describing: The high heat is one cause of carcinogens, but it is not the only factor:
https://pmc.ncbi.nlm.nih.gov/articles/PMC10373722/
TL;DR: Reducing the heat the food is exposed to reduces, but does not eliminate carcinogens.
Amateurs! 3 hours for ribs? Try 5 hours on my pellet grill/smoker
Is the meat under open flame at ANY time?
My pellet smoker never has exposed flame , although I might turn it up at times to sear the outside.
The trick is that when you don’t have cider or apple juice to add moisture while forming a crust, apricot preserves work really well …… somehow I always have that.
But if you want that fall off the bone tenderness from a tough cut of meat, you need to cook low and slow.
An electric grill? That’s pretty surprising. I also go for charcoal, but I wasn’t aware of the carcinogens. I tend to just use regular charcoal and paper. No lighter fluid or starters, if that’s any better.
It’s not the end of the world if you use charcoal here and there, especially if you don’t overcook/char your food. I like those cans you put the charcoal in, light, then dump into the grill. They work fine with paper or lighter fluid.
Is that because it’s out of a packet where it’s been sitting for ages?
If I could get it fresher, I would. I tend to freeze meats unless I’m going to cook them right away.
That’s fair, where I am at the moment the fresh meat stalls on the side of the road smell nice to my nose, but I remember that out of a packet it smells terrible!
Me, personally? No. I’m also good with handling and preparing raw meat. I use gloves, or I wash my hands, but I can butcher some meat and cut it how I want it, it does not bother me in the least.
Cooking the meat? Not at all.
Damn a steak cooking, with onions and peppers sauteeing, is the stuff my nose dreams of
