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Anyone ever had garlic turn blue-green while cooking?

Se my above reply :-)

Aug 30, 2012
Lance23 in General Topics

Anyone ever had garlic turn blue-green while cooking?

the copper can be in a pan or in the vinegar itself if the vinegar was made in a copper kettle then the combination of copper vinegar (acid) and sulphur in the garlic makes the green color. the vinegar doesn't always contain copper and sometimes it may happen overnight or over a few days. If its raw like in a vinegarette you may not notice any change. Cooking it speeds up the process, refrigeration would slow it down a little but its chemistry. If all three sulphur acid and copper are present you get green stuff.

Aug 30, 2012
Lance23 in General Topics

Anyone ever had garlic turn blue-green while cooking?

Vinegar can contain trace amounts of copper from being distilled in copper vessels. The acid copper combination together with a sulfur compound in fresh garlic turns it green. Copper pots or even other pans with trace amounts of copper can produce the same result while cooking.

Aug 21, 2009
Lance23 in General Topics

Anyone ever had garlic turn blue-green while cooking?

Acidity releases sulfur naturally occurring in the garlic which combines with trace copper either from your pan or from your water or already present in the garlic, which forms copper sulfate a greenish blue compound. It is considered harmless in trace amounts involved in cooking. I have heard that this only happens with fresh picked garlic or bottled fresh refrigerated garlic. Fresh garlic aged a week or two is less likely to turn green.

Aug 21, 2009
Lance23 in General Topics

Onion & garlic turn green when sautéed!?

Acidity releases sulfur naturally occurring in the garlic which combines with trace copper either from your pan or from your water or already present in the garlic, which forms copper sulfate a greenish blue compound. It is considered harmless in trace amounts involved in cooking. I have heard that this only happens with fresh picked garlic or bottled fresh refrigerated garlic. Fresh garlic aged a week or two is less likely to turn green.

Aug 21, 2009
Lance23 in Home Cooking