Getting nasty cooking smell out of microwave

[agc]

Recently I decided to use my microwave to cook raw salmon. Put a piece of paper towel over it. BIG MISTAKE.

Ended up drying out the salmon and burning the paper towel a little. leaving a nasty "burnt smell".

So I tried making mint green tea (boiling water not using the microwave). Then later putting the cup of Mint Green Tea in the microwave to reheat. Thinking this scent would dominate. It just ADDED to the previous nasty burnt aroma. Making that previous aroma less dominant than it was. Changing it.

Any ideas of how to completely get rid of this aroma??

I tried cooking a "beef pie" in it. The beef pie came out for a little while. But then there was an after scent. Didn't bother me (maybe I'm ammune). But, obviously enough of a scent left my condo suite. Enough to bother my condo neighbours (those that don't have a sealed door..my door has some seal but one corner is warped so sounds/aromas still escape). One guy always sprays the hall when there is any cooking aroma. Even his own. But tonight a 3rd neighbour joined the "spray fest".

Pls help. Thanks. Like to be able to sue my microwave without it putting out an off-putting smell.

 

[amirm]

http://www.wikihow.com/Get-Bad-Smells-out-of-a-Microwave

 

[treitz3]

Hello agc and please allow me to offer you a warm welcome to the WBF. What I would try first is cooking a spent sponge soaked with 50/50 water and vinegar for a period of 3 minutes on high. After the sponge completely cools, discard and wipe the surfaces.

If this does not work, add the biggest tray (like a cookie tray with shallow sides) of activated charcoal evenly spread out on said tray and let sit for a couple of days.

If either of these solutions do not work, you may want to consider a new microwave.

Tom

 

[NorthStar]

Microwaves, I find (for my own self taste), don't make good cookers. ...More like warmers, unfreezing stuff, and popcorn.

Welcome to the cooking chef section! :b

 

[Johnny Vinyl]

Micowaves, I find (for my own self taste), don't make good cookers. ...More like warmers, unfreezing stuff, and popcorn.

Welcome to the cooking chef section! :b

I find microwaves are awful for thawing as they partially cook whatever it is they are trying to thaw. I immerse frozen food in ice-cold water if I've forgotten to take it out of the freezer in time.

 

[amirm]

I find microwaves are awful for thawing as they partially cook whatever it is they are trying to thaw. I immerse frozen food in ice-cold water if I've forgotten to take it out of the freezer in time.

Our Bosch variable power does a respectable job in thawing meat properly but yes, it still is not perfect.

 

[Johnny Vinyl]

Our Bosch variable power does a respectable job in thawing meat properly but yes, it still is not perfect.

Ours does better than what they used to as well, but I just don't like it. If there is one item in our kitchen that I could easily do without, it would be our microwave.

 

[RayDunzl]

I find microwaves are awful for thawing as they partially cook whatever it is they are trying to thaw. I immerse frozen food in ice-cold water if I've forgotten to take it out of the freezer in time.

No fault with what you say, but I notice an oxymoron here:

Wouldn't ice-cold water be ice?

 

[garylkoh]

No fault with what you say, but I notice an oxymoron here:

Wouldn't ice-cold water be ice?

"Ice-cold" water would be water at 0 deg C. Since ice is the solid state of water, it can be far below 0 deg C.

Water that is at 0 deg C would stay at 0 deg C until it all turns to ice, whereupon it will cool to below the freezing point. This is how we thaw frozen sashimi in order to ensure that the mouth-feel of the sashimi is well maintained. You immerse it in water at between 0 deg and 4 deg and keep it at that temperature until it all thaws. In order to keep the water cold enough, you add ice to it - hence, ice-cold water.

 

[Johnny Vinyl]

No fault with what you say, but I notice an oxymoron here:

Wouldn't ice-cold water be ice?

See Gary's response below.

"Ice-cold" water would be water at 0 deg C. Since ice is the solid state of water, it can be far below 0 deg C.

Water that is at 0 deg C would stay at 0 deg C until it all turns to ice, whereupon it will cool to below the freezing point. This is how we thaw frozen sashimi in order to ensure that the mouth-feel of the sashimi is well maintained. You immerse it in water at between 0 deg and 4 deg and keep it at that temperature until it all thaws. In order to keep the water cold enough, you add ice to it - hence, ice-cold water.

And that's what I do.