It tastes normal but looks abnormal. What causes this change of
colour?
E. g. it happened last night when I fixed aglio e olio with lemon
juice and fresh chilis last night.
Thanks.

Charles Self wrote:
>
> It tastes normal but looks abnormal. What causes this change of
> colour?
> E. g. it happened last night when I fixed aglio e olio with lemon
> juice and fresh chilis last night.
> Thanks.

The acid probably. Have had the same happen when adding fresh garlic to
a vinegar-based pickle brine.

On 21 Nov., 14:07, Abe > wrote:
> Reaction in an aluminum pan?

Nope, no aluminium nor copper involved, I've used a stainless steel
pot.
I have just spent the past 2 hours, a bulb of garlic and copious
amounts of lemon juice, salt and chilis trying to solve this mystery.
The solution is that this reaction occurs in the combination of garlic
with strong heat (several seconds of boiling, simmering didn't
suffice) and acid (lemon juice or vinegar).
Copper can apparently cause a similar reaction.
QED

"kilikini" > wrote in message
...
> Arri London wrote:
>> Charles Self wrote:
>>>
>>> It tastes normal but looks abnormal. What causes this change of
>>> colour?
>>> E. g. it happened last night when I fixed aglio e olio with lemon
>>> juice and fresh chilis last night.
>>> Thanks.
>>
>> The acid probably. Have had the same happen when adding fresh garlic
>> to a vinegar-based pickle brine.
>
> Oh, we've had that happen too, when we've pickled it! I thought it wasn't
> fit to eat, but it hasn't killed my husband, yet.
>
> kili


Mine usualy turn blue when pickled :-) I googled it the first time it
happaned and apparently it is fine.

On 21 Nov., 17:26, "kilikini" > wrote:
> Yeah, it's almost like a sea-green, blue-ish color. Weird, isn't it?

That seems to be a somewhat different reaction though.
In my case, heating garlic and an acid, the case is a neon-green
colour (cyan), but decidedly not blue.
Something else seems to be going on when pickling that causes a blue
hue (I've heard several other people describe how pickling causes a
blue colour).
So, what else are you putting into the brine? And how long does it
take for the colour change to occur (hours, days, weeks)? Thanks.

In article >, kilikini1
@NOSPAMhotmail.com says...
> Arri London wrote:
> > Charles Self wrote:
> >>
> >> It tastes normal but looks abnormal. What causes this change of
> >> colour?
> >> E. g. it happened last night when I fixed aglio e olio with lemon
> >> juice and fresh chilis last night.
> >> Thanks.
> >
> > The acid probably. Have had the same happen when adding fresh garlic
> > to a vinegar-based pickle brine.
>
> Oh, we've had that happen too, when we've pickled it! I thought it wasn't
> fit to eat, but it hasn't killed my husband, yet.
>
> kili
>
>
>

Oh pickling! I have two medium sized plant pots in the kitchen with soil
in them. Whenever I cut something up with seeds I toss them in the pots.
The pots have transparent plastic across the tops and every few days I
spray in some water. They seem to like it.

Then once a week they get a dose of fertilizer.

So far I have:

Several bell pepper plants, I'll have to cull them to get the best of
best.

A few tomato plants

A small grape vine.


I'm glad I have a fantastic southern exposure, so these babies will grow
all winter.


Thank you grandpa P for the green thumb!

Charles Self > wrote:

> It tastes normal but looks abnormal. What causes this change of
> colour?

See
<http://groups.google.com/group/rec.food.cooking/msg/f1dabc3d700da22c>.

Victor

I have tried to store garlic in my refrig after vacumn packing it in a 1/2
pint Mason jar. In less than a week it off gases so much the vacumn is
broke and the jar becomes pressurized.
I guess the cool, dark, dry place is still the best.



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