Hi everybody. I hope somebody can help with a concern about No Salt.

I've got a 4 pound pork sirloin in my crockpot (used a ziploc liner)
and seasoned it with black pepper and No Salt. I then put a half of a
yellow onion and one large clove of garlic through my mini-processor
and coated the top of the roast with the pureed mixture. An hour and a
half of cooking on high in the crockpot, and my onions have turned
green. First light green, but it's getting darker. Anybody know
anything about this, and should I worry about serving this tonight? I
hadn't planned on serving the onions with the meal.

Thanks.

> wrote in message
...
> Hi everybody. I hope somebody can help with a concern about No Salt.
>
> I've got a 4 pound pork sirloin in my crockpot (used a ziploc liner)
> and seasoned it with black pepper and No Salt. I then put a half of a
> yellow onion and one large clove of garlic through my mini-processor
> and coated the top of the roast with the pureed mixture. An hour and a
> half of cooking on high in the crockpot, and my onions have turned
> green. First light green, but it's getting darker. Anybody know
> anything about this, and should I worry about serving this tonight? I
> hadn't planned on serving the onions with the meal.
>

What is No Salt? An excellent way to make flavorful braised or slow-cooked
pork is to use rosemary and fresh black pepper. When I do this I don't even
miss the salt. With garlic and onion added, I imagine it would be even more
flavorful. I am not sure I understand the point of pureeing the vegetables,
can you explain?

wrote:
> Hi everybody. I hope somebody can help with a concern about No Salt.
>
> I've got a 4 pound pork sirloin in my crockpot (used a ziploc liner)
> and seasoned it with black pepper and No Salt. I then put a half of a
> yellow onion and one large clove of garlic through my mini-processor
> and coated the top of the roast with the pureed mixture. An hour and a
> half of cooking on high in the crockpot, and my onions have turned
> green. First light green, but it's getting darker. Anybody know
> anything about this, and should I worry about serving this tonight? I
> hadn't planned on serving the onions with the meal.
>
> Thanks.

Its just a reaction due to a reaction involving the sulfur compounds for
various reasons. Not a concern except for the color.

On Sun 10 Aug 2008 12:44:29p, told us...

> Hi everybody. I hope somebody can help with a concern about No Salt.
>
> I've got a 4 pound pork sirloin in my crockpot (used a ziploc liner)
> and seasoned it with black pepper and No Salt. I then put a half of a
> yellow onion and one large clove of garlic through my mini-processor
> and coated the top of the roast with the pureed mixture. An hour and a
> half of cooking on high in the crockpot, and my onions have turned
> green. First light green, but it's getting darker. Anybody know
> anything about this, and should I worry about serving this tonight? I
> hadn't planned on serving the onions with the meal.
>
> Thanks.
>

No danger. It wasn't the onion, it was the garlic. Under various
conditions, garlic may turn green or blue. It's still safe.

--
Date: Sunday, August 10th,2008

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On Aug 10, 3:54 pm, "cybercat" > wrote:
> > wrote in message
>
> ...
>
> > Hi everybody. I hope somebody can help with a concern about No Salt.
>
> > I've got a 4 pound pork sirloin in my crockpot (used a ziploc liner)
> > and seasoned it with black pepper and No Salt. I then put a half of a
> > yellow onion and one large clove of garlic through my mini-processor
> > and coated the top of the roast with the pureed mixture. An hour and a
> > half of cooking on high in the crockpot, and my onions have turned
> > green. First light green, but it's getting darker. Anybody know
> > anything about this, and should I worry about serving this tonight? I
> > hadn't planned on serving the onions with the meal.
>
> What is No Salt? An excellent way to make flavorful braised or slow-cooked
> pork is to use rosemary and fresh black pepper. When I do this I don't even
> miss the salt. With garlic and onion added, I imagine it would be even more
> flavorful. I am not sure I understand the point of pureeing the vegetables,
> can you explain?

No Salt is potassium chloride, a salt substitute.. I used perhaps a
half of a teaspoon of it over the entire roast. I wanted a 'plain'
roast, as I plan to use the meat in both Asian and Mexican
applications. I pureed the onion and garlic because it was an easy way
to make them spreadable together without mincing.
I'm happy with how I've chose to cook the roast. It's the green color
that worries me.

Ah, the garlic. Fantastic, thanks. Appreciate the help.
I'm off to chop the other bits I need for tonight's dinner.

> wrote

> No Salt is potassium chloride, a salt substitute.. I used perhaps a
> half of a teaspoon of it over the entire roast. I wanted a 'plain'
> roast, as I plan to use the meat in both Asian and Mexican
> applications. I pureed the onion and garlic because it was an easy way
> to make them spreadable together without mincing.
> I'm happy with how I've chose to cook the roast. It's the green color
> that worries me.

Right. Well, maybe Google the properties of chlorine and potassium, which is
what you sprinkled on your food.

Wayne Boatwright wrote:

>
> No danger. It wasn't the onion, it was the garlic. Under various
> conditions, garlic may turn green or blue. It's still safe.
>

Yep. I've had garlic turn an interesting shade of turquoise when baked
with New Orleans-style barbeque shrimp.

> wrote in message
...
> Hi everybody. I hope somebody can help with a concern about No Salt.
>
> I've got a 4 pound pork sirloin in my crockpot (used a ziploc liner)
> and seasoned it with black pepper and No Salt. I then put a half of a
> yellow onion and one large clove of garlic through my mini-processor
> and coated the top of the roast with the pureed mixture. An hour and a
> half of cooking on high in the crockpot, and my onions have turned
> green. First light green, but it's getting darker. Anybody know
> anything about this, and should I worry about serving this tonight? I
> hadn't planned on serving the onions with the meal.
>
> Thanks.

It's the garlic, not the onions. It has to do with the chemical composition
of garlic, but I'll defer to someone with a chemistry degree to explain.

"Kathleen" > wrote in message
...
> Wayne Boatwright wrote:
>
>>
>> No danger. It wasn't the onion, it was the garlic. Under various
>> conditions, garlic may turn green or blue. It's still safe.
>>
>
> Yep. I've had garlic turn an interesting shade of turquoise when baked
> with New Orleans-style barbeque shrimp.
>

I've had pickled garlic turn green then blue. Questions posted to usenet
resulted in lots of scares of botulism, but I ate it all anyway.

TFM® - <insert snide Sheldon comment below>