Why would garlic turn blue?

Discussion in 'Food & Cooking' started by french fries, May 5, 2012.

  1. french fries

    french fries

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    First time I've ever seen this. I'm preparing a marinade for meat. I slowly heat a stainless steel pan, pour a Tb grapeseed oil, and crush a couple garlic cloves in the warm (not hot) oil. Sweat for about a minute, add about 2 tsp salt and a couple Tb apple cider vinegar. Continue on low heat. 

    I go to the fridge, get something, turn around... my garlic is all BLUE!!! I swear I've never seen this before. Wish I could post a picture. The blue looks completely unnatural. Very close to the color of a the blue sponge. Very "chemical" looking if you want: almost fluorescent. 

    WEIRD! I suppose I'll throw the whole thing in the trash and try again now. 
     
  2. duckfat

    duckfat

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  3. french fries

    french fries

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    Thanks DuckFat. "Safe to eat" (as they say in that article), maybe, but not exactly appetizing. /img/vbsmilies/smilies/eek.gif
     
  4. maryb

    maryb

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    Reaction with the acid. Garlic in my refrigerator pickles always turns blue. Funky looking but still tasty!
     
  5. french fries

    french fries

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    Funny, I've used garlic with acid before - never had that happen to me! 
     
  6. pete

    pete Moderator Staff Member

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  7. french fries

    french fries

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    Thanks Pete! It's funny to discover something like this after 30 years of (amateur) cooking!!  /img/vbsmilies/smilies/eek.gif