Jun 12, 2006 #1 L Laura W Assistant Cook Joined Jun 12, 2006 Messages 2 Does anyone know why when I roast garlic it goes green? Is it bad for me?
Jun 12, 2006 #2 marmalady Executive Chef Joined Sep 3, 2004 Messages 2,642 Location USA,SouthCarolina Hmmm - shouldn't go green unless there were some green shoots coming out of the center of the garlic before you roasted it. I don't think it's harmful, but some folks think it tastes bitter.
Hmmm - shouldn't go green unless there were some green shoots coming out of the center of the garlic before you roasted it. I don't think it's harmful, but some folks think it tastes bitter.
Jun 12, 2006 #3 Shunka Head Chef Joined Aug 31, 2004 Messages 1,023 Location USA,Arizona Sounds like a chemical reaction; what kind of pan/etc. are you roasting it in? Also are you marinating it in something before roasting?
Sounds like a chemical reaction; what kind of pan/etc. are you roasting it in? Also are you marinating it in something before roasting?
Jun 12, 2006 #4 jennyema Chef Extraordinaire Joined Mar 1, 2002 Messages 11,031 Location Boston and Cape Cod Galrlic turns blue or green from a reaction to acid. Do you put vinegar or lemon juice on it before roasting?
Galrlic turns blue or green from a reaction to acid. Do you put vinegar or lemon juice on it before roasting?
Jun 13, 2006 #5 OP OP L Laura W Assistant Cook Joined Jun 12, 2006 Messages 2 Hi all. Thanks, I did find out it was a chemical reaction, still not sure how to avoid it happening though...
Hi all. Thanks, I did find out it was a chemical reaction, still not sure how to avoid it happening though...
Jun 13, 2006 #6 Andy M. Certified Pretend Chef Joined Sep 1, 2004 Messages 51,421 Location Massachusetts Laura W said: Hi all. Thanks, I did find out it was a chemical reaction, still not sure how to avoid it happening though... Click to expand... I don't know what the recipe was, but, if possible, modify the recipe so you can cook the garlic before you add any acidic ingredients.
Laura W said: Hi all. Thanks, I did find out it was a chemical reaction, still not sure how to avoid it happening though... Click to expand... I don't know what the recipe was, but, if possible, modify the recipe so you can cook the garlic before you add any acidic ingredients.