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Blue garlic

Buttercup Mar 3, 2005 12:28 PM

Yesterday I set up my slow cooker to cook a chicken dish, starting at 11 a.m. I included skinless chicken thighs, chopped onions, a little sherry, a little lemon juice, black pepper, a little red pepper and a lot (ca. 20 cloves) of roughly chopped garlic.

When I got home at 2:30 the house smelled good. I peeked in the pot and was stunned to find that the chunks of garlic on top (not down in the cooking liquid) had turned bright blue! I stirred it down into the liquid and left it until 6. The garlic had turned back to a normal beige and all was cooked and tasty.

Any ideas why this might have happened?

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    panapet RE: Buttercup Mar 3, 2005 01:03 PM

    After a quick google search I was able to find out that the acid from your lemons was the culprit. Apparently garlic contains, anthocyanins, water-soluble pigments that turn blue or purple in an acid solution. Very interesting...

    6 Replies
    1. re: panapet
      Buttercup RE: panapet Mar 3, 2005 02:06 PM

      This is interesting. Thank you for looking it up.

      1. re: panapet
        Tamar G RE: panapet Mar 3, 2005 04:31 PM

        but then why would it turn back to beige with a little more cooking? It didn't stay blue.

        1. re: Tamar G
          panapet RE: Tamar G Mar 4, 2005 09:29 AM

          More research tells me that cooking can 'inactivate' the blueing process.

          1. re: panapet
            Wendy8869 RE: panapet Mar 5, 2005 01:15 PM

            I don't know about that. In my experience, when I placedmy bowl of emulsified garlic, olive oil, and lemon juice in the microwave, it immediately turned blue. Last night I made it again, same ingredients, no heat, and this morning it is still whitish yellow.

            1. re: Wendy8869
              Buttercup RE: Wendy8869 Mar 5, 2005 03:39 PM

              Now that I think about it--I mixed all the ingredients and put them in the crock insert the evening before, then into refrigerator. In the morning, normal color. I put the crock in the heating unit at 9 a.m. (all was cold, including the crockery insert) and set a timer to turn it on at 11. When I got home in the afternoon, blue garlic.

              1. re: Buttercup
                Nail RE: Buttercup Mar 22, 2005 08:04 PM

                I have been having the same experience. I just want to know. Is this safe to eat? And I have been cooking with garlic and lemon, lime, or vinegar for years. Why is this just know happening to me now and only some of the time?

      2. w
        Wendy8869 RE: Buttercup Mar 3, 2005 01:11 PM

        This happened to me a few weeks ago. I attempted to imitate a garlic sauce that is sold at my local armenian restaurant. The owner said it was garlic, lemon juice, and olive oil. I blended the ingredients up, and it was a little sharper than the one in the restaurant, so I decided to heat it a little in the microwave to try to temper it a little. What a mistake!!!! When it came out, it was this bright bluish-green pastel color. Just on the top but as I let it set to show my husband, the whole thing turned colors. I tried to figure out what happened. I guess the acidity of the lemon juice did it, but the heat must've had something to do with it to, becasue it was fine before the microwave!

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          Noah RE: Buttercup Mar 5, 2005 10:34 PM

          But how does blue garlic *taste*?

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