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Turning green in the roasting pan

post #1 of 8
4/13/11 at 3:17pm
Thread Starter 

Sometimes when I roast in the oven with fresh lemon juice and garlic I find that bits of it go green as it cooks.  What is that all about???

"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #2 of 8
4/13/11 at 3:49pm

Is the roasting pan aluminum? I'd suspect a reaction between the metal, acid and sulfur in the garlic/onions

more than taste fine
me eat it all the time
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post #3 of 8
4/13/11 at 6:47pm

Can't say I've seen that.  It could well be what Phil is saying.  Are you using any other herbs/spices, and is it a pan that you've used before at all?

 

Perhaps the pan needs a good scouring out if the pan's surface will allow it.  Not really sure, just voicing a few thoughts.  It obviously hasn't killed you if you've eaten what's been cooked in it :)

 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
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post #4 of 8
4/13/11 at 7:44pm

What exactly is turning green?

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post #5 of 8
4/14/11 at 3:22am

Phatch hit it. The pan could have trace amounts of aluminum or other reactive metal. You have acid and sulphers at work here. If stainless steel, eggs will turn green. The ph factor in sulphur in egg does this, mixing in a bit of sour cream will stop it ( ADDING A FORM OF ACID TO COUNTERACT REACTION)

 

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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post #6 of 8
4/14/11 at 5:27am
Thread Starter 

It is a nonstick shallow roasting pan.  I know it has something to do with the lemon juice and garlic because this has happened before in roasting trays of all kind.  It seems to be the garlic that is turning green. 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #7 of 8
4/14/11 at 12:42pm

Garlic will turn green all by itself if roasted starting at a low heat.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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post #8 of 8
4/16/11 at 7:25pm
Garlic acts funny sometimes.
Garlic will also turn green when being reduced in white wine. It may have something to do with the acid. That would be my bet.


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Edited by chefdrew1978 - 5/20/11 at 5:00pm
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