Garlic turned blue-green!

[Peasie]

In all my years of cooking this has never happened. This evening I sauteed some fish with onion, crushed garlic, tomato, and lemon juice. The garlic turned blue-green!

Thank God for the Internet. Apparently young fresh garlic can react to acid (lemon juice in my case) and turn that weird color. I thought it was the pan.

[FrenchTickla]

good to know! caw maybe mi wuda did dash it weh

[Nunya]

Here's a tip:

I will buy several cloves of garlic, clean and then blend them and store it in oil (actually this is David's job). So when I'm ready to use it, I don't have to be cleaning garlic all the time. If you do this with olive oil, the garlic may go green. If you do it with too little oil, it will go green. I use canola or vegetable oil and make sure there is at least an half inch of oil on the surface in the bottle of crushed garlic. Keeping the garlic like this is a great time saving device for garlic lovers like myself. It keeps it's potency and lasts a long time.

[Nunya]

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[Peasie]

do you store it in the fridge?

[Nunya]

yes. in a tightly locked jar.

[Peasie]

Great tip! Definitely going to try this. Thank you!

Too bad about the olive oil because that would be nicely flavored oil to use on some recipes.

Here's a tip:

I will buy several cloves of garlic, clean and then blend them and store it in oil (actually this is David's job). So when I'm ready to use it, I don't have to be cleaning garlic all the time. If you do this with olive oil, the garlic may go green. If you do it with too little oil, it will go green. I use canola or vegetable oil and make sure there is at least an half inch of oil on the surface in the bottle of crushed garlic. Keeping the garlic like this is a great time saving device for garlic lovers like myself. It keeps it's potency and lasts a long time.

[Nunya]

It may look slightly green in the jar with the olive oil, but I don't find it to be so once heat is applied. The thing I don't like about using olive oil to store the garlic is that the olive oil hardens somewhat and the fluidity I want won't be there.

It's kinda like making bruschetta mix with olive oil and then storing it in the fridge. Though it may taste better, it looks like throw-up...

[Peasie]

Now convinced to use canola oil .....