People who fake garlic have sometimes been appall to see their garlic turn green , blue , or turquoise as it cooked . What the infernal region materialise ? Bacterial infestation ? Poison added by assassin ? Actually , it was just chemical science .
I personally have never seen ail routine blue , but afterreading about itI cognise what I ’m going to do this weekend . I ’ll get a pile of butter , some fresh onions and garlic , and some maize . I ’ll slice up the garlic and onions slowly , just just evaporate the butter in the pan , throw in the ail , and top the whole matter off with a lot of lemon succus . Then I ’ll tardily heat the intact matter up , letting the garlic sweat rather than cook . If that does n’t turn my garlic interesting colors , nothing will .
These are all the “ mistakes ” that James Cook apparently make that can turn over garlic unripe or blue . It mark the cooks , but it ’s the harmless result oftwo elementsmeeting in an acidulous surroundings . The sulphur in the garlic ( the same stuff that name your breath smell garlicky after you eat ail or onion ) combines with copper from the lemon juice and butter ( in some area , even the H2O has dissolved copper ) . The two elements react with each other , with the help of a fewenzymes in the garlic , to make the sorry - unripe colour that you ’re used to seeing on the surface of old pennies . heat up the stuff apace or using older garlic to kill the enzymes should inhibit the reaction . deprive the entire thing of atomic number 29 will also preclude the discoloration . But whether you like the coloring material or not , it ’s absolutely safe to eat .
ChemistryScience
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