Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: gary_p on September 25, 2012, 10:28 PM
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Hi All
I crushed a couple of cloves of garlic a week ago, put them in a sealed jar in the fridge, came to use them tonight and they had started to turn a greenish colour. Has this happened to anyone else.
Have they gone off. The garlic bulbs where purchased a day or two earlier.
Any thoughts on this please
Regards
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Somebody posted a while back about the same experience, except theirs had turned blue.
The opinion was to bin it.
2 cloves, not much wasted really.
cheers Chewy
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Perfectly edible. In fact I've just finished off a batch of the green stuff myself.
I did post the chemsitry of the reaction many-a-moon ago (which I've now forgotten).
It depends on your source water, which is why some people get the reaction and some don't.
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Green garlic usually has a bit of sting/bite to it. When you're making a curry that isn't a problem but if you do a pasta sauce then it might be too "hot".
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Hi Gary,
I'm not clear on how you have prepared your garlic but in the past I have blended garlic and ginger in water and indeed, it turned green in no time! Even though SS did post the science behind this, I just couldn't bring myself to eat it.
These days, I blend garlic and ginger with oil and a sprinkle of salt, and it stay creamy white for the duration.
Hope that helps?
Ray :)
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These days, I blend garlic and ginger with oil and a sprinkle of salt, and it stay creamy white for the duration.
And then you potentially open yourself up to botulinum toxin. You just can't win! ;D
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These days, I blend garlic and ginger with oil and a sprinkle of salt, and it stay creamy white for the duration.
And then you potentially open yourself up to botulinum toxin. You just can't win! ;D
how is that SS ? as i make mine "I blend garlic and ginger with oil and a sprinkle of salt," no water.
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These days, I blend garlic and ginger with oil and a sprinkle of salt, and it stay creamy white for the duration.
And then you potentially open yourself up to botulinum toxin. You just can't win! ;D
how is that SS ? as i make mine "I blend garlic and ginger with oil and a sprinkle of salt," no water.
I believe it's the reaction with the chloride in the salt and/or with copper in the water. I wish I could find my post because that explained it all and, like I say, I've forgotten the details now.
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Might this (http://www.curry-recipes.co.uk/curry/index.php?topic=5206.msg51159#msg51159) be it ?
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Might this (http://www.curry-recipes.co.uk/curry/index.php?topic=5206.msg51159#msg51159) be it ?
No Phil. The post I'm referring to was much more detailed with the exact chemistry of the reaction. In any event, it was posted under a different nick and was probably about four or five years ago now. Long enough for my brain to lose hold of the details.
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No Phil. The post I'm referring to was much more detailed with the exact chemistry of the reaction. In any event, it was posted under a different nick and was probably about four or five years ago now. Long enough for my brain to lose hold of the details.
Were you once "Yellow fingers" ? He had this to say :
And the blue/green question. Well garlic contains compounds called anthocyanins which are plant pigments. They act as pH indicators, i.e. they change colour depending on the degree of alkalinity or acidity of the surrounding medium. This is why some people get bright green base sauce and some do not, it depends on the type and amount of onions and salt and even the nature of your local water amongst other things.
Also garlic is high in sulphur compounds which react with copper from the pan or the water to form copper sulphate which is blue.
As far as I know these compounds are totally safe in the quantities in which they occur in curry cooking.
The thread, which dates from 2005, starts here (http://www.curry-recipes.co.uk/curry/index.php?topic=308.msg2608#msg2608) and is distinctly relevant.
** Phil.
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thanks for all your replies. I have made a lot of garlic paste in the past and it has stayed white till I have used it all up, the only diference this time was I didn't add any oil so i am thinking this was the problem.
Thanks again
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No Phil. The post I'm referring to was much more detailed with the exact chemistry of the reaction. In any event, it was posted under a different nick and was probably about four or five years ago now. Long enough for my brain to lose hold of the details.
Were you once "Yellow fingers" ? He had this to say :
And the blue/green question. Well garlic contains compounds called anthocyanins which are plant pigments. They act as pH indicators, i.e. they change colour depending on the degree of alkalinity or acidity of the surrounding medium. This is why some people get bright green base sauce and some do not, it depends on the type and amount of onions and salt and even the nature of your local water amongst other things.
Also garlic is high in sulphur compounds which react with copper from the pan or the water to form copper sulphate which is blue.
As far as I know these compounds are totally safe in the quantities in which they occur in curry cooking.
The thread, which dates from 2005, starts here (http://www.curry-recipes.co.uk/curry/index.php?topic=308.msg2608#msg2608) and is distinctly relevant.
** Phil.
That's the one.
Blimey I was clever in those days! ;D ;)