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Why would garlic turn blue?

post #1 of 7
Thread Starter 

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. 

post #2 of 7

Was that the Chernobyl variety or Fukushima? biggrin.gif

I can't say I've ever seen that. This may help;

 

 

http://whatscookingamerica.net/Q-A/bluegarlic.htm

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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #3 of 7
Thread Starter 
Quote:
Originally Posted by DuckFat View Post

Was that the Chernobyl variety or Fukushima? biggrin.gif

I can't say I've ever seen that. This may help;

 

 

http://whatscookingamerica.net/Q-A/bluegarlic.htm

 

Thanks DuckFat. "Safe to eat" (as they say in that article), maybe, but not exactly appetizing. eek.gif

post #4 of 7

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

post #5 of 7
Thread Starter 

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

post #6 of 7

Here's a link to some more information on this from a thread a number of years ago.

 

http://www.cheftalk.com/t/14483/blue-garlic

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http://www.onceachef.com/ is my personal blog where I share many recipes, my passion for cooking, and all things food.
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post #7 of 7
Thread Starter 
Quote:
Originally Posted by Pete View Post

Here's a link to some more information on this from a thread a number of years ago.

 

http://www.cheftalk.com/t/14483/blue-garlic

 

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

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