When I try to make garlic bread or, in general, something where the garlic is not in a liquid, it sometimes turns green while cooking! It's worth noting that the taste doesn't seem to really be "off", but the color certainly isn't appetizing. Without doing a ton of experiments myself, does anyone happen to know what causes this?
What I'm doing for garlic bread is as simple as slicing the bread, buttering it, putting crushed garlic on it, and baking. Is there something I'm doing wrong, or perhaps something I should be doing to prevent it?
As far as I'm aware there are a few possible reasons for this to occur.
The most important worry can be dismissed, it's not harmful :)
My mother pickled a bunch of garlic recently and it turned blue soon after. She has had this happen once or twice before where some turned green, but this time all of them turned really blue. I.../green garlic. There are a couple of of question here about cooked / old garlic and onions turning green, but they have the same information as the other pages. The few mentions of safety that I can... are by definition change, which means that something that was safe can become not so. Does anyone know of any information as to the safety of blue/green garlic (particularly pickled) that expounds
I use a lot of garlic in my cooking, especially minced garlic. But lately I've been doing some more recipes with crushed garlic and while I love the texture of cooked garlic, I can't see how it could be better than minced garlic for the overall taste. Is there an advantage to crushed garlic over minced garlic, beyond texture?
I bought a tray of eggs recently. They aren't old, I have them in the fridge, and the date stamped on the egg says they are good for another month. In two eggs that I cracked open today, there were dark green spots inside the shell (looked like mold maybe?), and floating around the egg white. Any idea what that is? Is it a sign that the whole tray may be contaminated with something?? I only noticed the green on the shell after I mixed one of the eggs into a bread dough, and now I need to know if I should throw the dough out or not (it's a huge batch of dough).
We received some extremely hot peppers of some sort in our CSA bin. They're a light green color and look like under-ripe habaneros, and we can't for the life of us figure out what kind of pepper they are. My dad used to tell me that eating spicy things would "put hair on my chest," but I think these peppers would burn the hair right off of my body, given the chance. Since I'm not the biggest fan of deathly spicy peppers, we're considering roasting them to reduce their heat to something similar to the peppers we normally use. I'm curious what happens to the capsaicin content of the pepper
I have read it is better to remove the core of a clove of garlic. I actually see no reason for doing this. Does it have a different flavor, or is there some other good reason for it? -edit- In addition to the question as reaction to the answer 'because the green middle is bitter', I was wondering: -Then should you only remove the core when it is green, and not if the garlic is still very young? -Is there some easy way to remove this core?
I'm a huge fan of garlic and onions and seldom do I cook for myself without adding one of the two. Recently, I've managed to come across a local garlic grower. The intensity of the taste is like.... I've had difficulties with my body odor previously and I would usually stop eating garlic and onions two days before exposing myself to potential embarrassment, occasionally even substituting my garlic of choice with the bland Chinese garlic sooner than that, but the garlic I'm eating now seems to take close to a full week to clear out. Is there anything I can do to prepare the garlic to help
I love using garlic powder but I also see recipes call for garlic salt. I thought that you could just add garlic powder instead of garlic salt (which of course is sold separately!) and then just add some actual salt if necessary. What is the difference in doing this as opposed to using store-bought garlic salt? Thanks!
I am interested in making the dense pungent black bread that is traditional in Russia. Recipes for black bread are varied and seem to disagree with one another. Too many of them make spongy, pumpernickel-like loaves which, while good, are not what I'm trying to make. Is Russian black bread always made with a sourdough starter? Some recipes have called for cocoa powder or coffee to darken the loaves as just rye flour will often turn out gray instead of dark dark brown. Are such additives common in traditional black bread recipes? If not how is the dark color obtained?
of it, so instead I ended up with a meat-less tomato sauce with various veggies in it (onion, garlic, green pepper and carrot; I'm not sure if there's a "proper" name for this sort of sauce) -- essentially...), and would like to add my meat (ground beef) into it. I realize that instead I could do something like make meatballs, but I'm not looking to do something like that. Would just browning the meat now and mixing it in work well? Is there something I should add to my meat to better incorporate it into my sauce? Also, I'm not sure if putting the sauce back on heat will be the greatest idea because the pasta