I learned several things about food in the past year. For instance, using rice vinegar instead of cider vinegar in a sauce for meatballs renders a good flavor, but literally singes the nostrils as it cooks.
Sugar-in-the-raw does NOT cook the same as regular sugar.
Thyme is not a great substitute for Rosemary in a recipe called "Rosemary Bread."
Dried cranberries are a MUCH favored replacement for raisins with my family in oatmeal raisin cookies.
Today, I learned a lesson in garlic. In my entire life (a whopping 36 years), I have never witnessed a weirder scientific reaction in a dish I was preparing.
I threw a bunch of ingredients into a slow cooker this morning and took off for church. When I got home, the house smelled so good - I couldn't help but go over and admire the pot roast that was in process.
Imagine my surprise as I approached the slow cooker and saw something teal-colored under the glass top. I opened the lid to discover this:
Is that TEAL garlic? I assure you, the garlic was white when I minced it. First thing to do - call Chad over to marvel at the garlic. Next step was to call my parents to ask them if they knew what the deal was. Final step, Google 'blue garlic'.
Turns out, there's a scientific reason why my garlic looks like something Sam I Am would hesitate to try. I won't bore you with the details, but it turns out that it's perfectly safe to eat teal garlic. Well, as long as it isn't teal when you buy it!
Here's a website that explains why my garlic turned blue. No, it wasn't holding it's breath because my cooking it that bad.
http://whatscookingamerica.net/Q-A/bluegarlic.htm
5 comments:
When you called and we told you there was nothing wrong with the garlic, had I known it looked like that, our answer would probably have been more like "get it out of there!" But since you are such a great Googler and you found out it was okay, we stand by our first advice.
Keep calling with your bizarre food stories or questions - they are so fun.
It reminds me of my perfectly fried golden chicken, completely raw inside a few months after Dad and I were married (and we had guests.)
I TOLD you it was TEAL! I'm glad I didn't send you pictures first, because it was delicious! We are all crossing our fingers that we don't wake up with green skin!
Mmmmmmmmmm...bloody fried chicken - one of my favorite stories. Wasn't there a nasty dessert served that night as well??
Interesting! I have never seen garlic turn blue!
But whatever you're cooking there looks delish!
Prune pie that I baked twice because I dropped the first one after baking and had to make a second. There was never a third one.
Jody must have been infected with the new generation Nyvall-Formby cooking disorder. My favorite thing for her to make for dinner is reservations. Having seen pictures, remind me to ask for SMOP if you are cooking. Yeah, I remember when a friend said,"Chris, you are invited for duck and my wife can cook it so you can't taste any wild flavor." RIGHT!!!!!!! Spaghetti,Meatloaf Or Pizza (SMOP) thast's what I'll ask for.
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