I run the air conditioner frequently and it’s proficient at taking the delicious smelling food aromas and pushing them into every room
I feel grateful for my mother’s instructions in the kitchen starting from an early age. She used to dip saltine crackers in the food she was cooking to give me tastes throughout the process. While she did this merely out of love and a desire to share the food with me before it was even done, I think on some level it trained my taste buds and started me on the path of knowing how to manipulate a dish to its highest potential. Not long after this I was given the chance to make things like spaghetti and soup because I thought it was fun and they weren’t difficult for me with my mom’s help. One of my crowning achievements at that age was learning how to make beef stew. I had successfully cooked delicious hamburgers on a number of occasions, but the stew would prove to be a much more complicated affair. I brown my stew meat in the pot I’m going to use for the stew, in part to use the glazing on the pan that is leftover after browning the meat. Then I add water, potatoes, and carrots. I let this stew for five or six hours before adding cornstarch and flour to thicken the broth into a gravy. At the end I make drop biscuits to cover the top. It’s both delicious and heart warming on an emotional level. And as evidenced by my cooking yesterday, the aromas permeate my HVAC system and get into every room of the house. I run the air conditioner frequently and it’s proficient at taking the delicious smelling food aromas and pushing them into every room. When I open the front door and walk in from outside, the air conditioner allows me to smell the stew that I made yesterday.