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I was making a sauce to go with the grilled clams I made for dinner last night. This is the exact procedure.

In a small pan I added 1/2 stick butter and turned the heat to medium. When it started to melt, I pressed two cloves of garlic through my garlic press into the pan. When the garlic started to get fragrant, I squeezed the juice from a half a lemon into the pan. After a few seconds, the garlic turned blue (well, more of a turquoise color)!!!

I'm wondering if anyone knows why this happened? The garlic was just purchased this weekend from the farmers market. There was nothing wrong with the taste, and it actually looked kinda' neat. But I've never seen that before.
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If garlic doesn't have it's sheath taken off and the garlic essence expressed within a certain amount of time after being handled, it can cause "blue bulbs."

Maybe before you bought it, someone else had been starting to get it ready to cook with, and then stopped. If this happened a few times over a day or so, it could really have left the garlic all pent up.

Remeber the old cook's proverb: Don't handle the garlic unless you're ready to put it to use!



(Joking. I agree completely with Purple Haze.)
quote:
Originally posted by The Cabernet of Doctor Caligari:
If garlic doesn't have it's sheath taken off and the garlic essence expressed within a certain amount of time after being handled, it can cause "blue bulbs."

Maybe before you bought it, someone else had been starting to get it ready to cook with, and then stopped. If this happened a few times over a day or so, it could really have left the garlic all pent up.

Remeber the old cook's proverb: Don't handle the garlic unless you're ready to put it to use!



(Joking. I agree completely with Purple Haze.)


All that sexual disinhibition has me taking this way too many ways.... Eek
Last edited by mjraica

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