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Blue chicken :(
- Thread starter PostmanPot
- Start date
grok
Honorary Master
It's a blue cheese sauce, obviously!
As has been pointed out, garlic sulphides can react and change to a green/blue colour and it's a normal reaction in the presence of acids. It's an ordinary amino acid reaction, started when garlic is broken down, which releases thiosulfinate compounds that react with the amino acids. It's an indication of the age of the garlic as older garlic will produce a stronger reaction, and is usually exacerbated if the garlic picked before maturity. So you probably got very young garlic that had been stored for ages.
The other option is a copper sulphate reaction, however seeing as the reaction only took place after cooking, it indicates an ordinary amino acid reaction instead. Copper reactions are negated by heat, and iodine reactions in table salt (which is another culprit) requires considerable amounts of salt. This however might be the culprit as excessive salt is used to mask the natural bitterness of preservatives in pre-packaged food. However the reaction you have is a conjugated one, indicating that it was a simple amino acid reaction with thiosulfinate compounds.
It is safe to eat. In fact the Chinese intentionally induce the reaction for celebratory feasts. Colour changes in garlic don't indicate that any harmful reactions have taken place. In fact botulism poisoning (which is very common with garlic preserved in oil) won't show any visible indicators and is the only poisoning attributable to garlic. Never store garlic in oil, ever! Never make garlic oil, ever! Garlic will also reject poisonous mould build ups, but it's usually mixed with other ingredients which can form mould, not the garlic itself. In terms of storing food cooked with garlic, be very careful about the amount of fat in the cooked material as it can also result in botulism poisoning...
The other option is a copper sulphate reaction, however seeing as the reaction only took place after cooking, it indicates an ordinary amino acid reaction instead. Copper reactions are negated by heat, and iodine reactions in table salt (which is another culprit) requires considerable amounts of salt. This however might be the culprit as excessive salt is used to mask the natural bitterness of preservatives in pre-packaged food. However the reaction you have is a conjugated one, indicating that it was a simple amino acid reaction with thiosulfinate compounds.
It is safe to eat. In fact the Chinese intentionally induce the reaction for celebratory feasts. Colour changes in garlic don't indicate that any harmful reactions have taken place. In fact botulism poisoning (which is very common with garlic preserved in oil) won't show any visible indicators and is the only poisoning attributable to garlic. Never store garlic in oil, ever! Never make garlic oil, ever! Garlic will also reject poisonous mould build ups, but it's usually mixed with other ingredients which can form mould, not the garlic itself. In terms of storing food cooked with garlic, be very careful about the amount of fat in the cooked material as it can also result in botulism poisoning...
Hoekom? Lots of restaurants have the additional garlic in oil aside the main dish.
Also, making garlic oil is bad even if you're going to use it soon after making it?
They make it fresh before it's served, or they at least should. With the number of covers they serve, they would run a huge liability risk to knowingly serve old garlic oil...
Well you can do a hot infusion which would be fine to get the flavours in the oil, but storing garlic oil is just asking for trouble...
Shot. Yeah, was talking about an infusion to use almost immediately.
Natures antibiotic.
CAPS LOCK
Executive Member
I use to chop garlic fine and store it in olive oil for months at a time. Seems I need to reconsider my salad dressing recipe.
Absolutely. Garlic in the presence of fats and oils will, regardless of cold storage, become the perfect breeding ground for clostridium botulinum, which can be deadly. Rather just do a warm infusion just before using the oil...
Hey Manto, is that you?
In reality it becomes the perfect breeding ground for bacteria, so fails at being an anti-biotic...
CAPS LOCK
Executive Member
we're tired of the iphone 5 vs galaxy sIII threads of late
Imagine the fun if apple made a plasma.
You're fine there. Clostridium botulinum bacteria require time to develop, so using it immediately would be good. A word of advice here - do a warm infusion, not a hot one, as heat breaks up the fat's hydrocolloid structures and changes the flavour considerably, and can reduce it's efficacy of holding flavours. Basically you're changing the chemical structure of oil when heating it (which is why the viscosity changes) and it can reduce it's ability to absorb soluble flavour compounds at high temperatures. Think of it's ability to absorb volatile flavour compounds as being on a bell-curve, with the y-axis being heat and x-axis being flavour solubility...
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OGroteKoning
Honorary Master
/ note to self. bat-out-of-hell-ex-mother-in-law to be invited for garlic infused dinner
EDIT:
/ buy pickup truck
EDIT EDIT:
/ thank DJ...
P
Picard
Guest
I wonder if DJ.. studies like mad each time before he posts or if he knows these things off hand.
What culinary school teaches these things?
I can only think that a department of Food Sciences at a university can impart this knowledge to someone.
Mila
Honorary Master
So nobody stayed on a farm?
If you don't keep the chicken in a coup the meat gets a blue color.
That is why you keep your 'for cooking' chickens in a smaller coup than the lay chickens.
If you don't keep the chicken in a coup the meat gets a blue color.
That is why you keep your 'for cooking' chickens in a smaller coup than the lay chickens.
It's common knowledge...
Well considering I've been studying food science in my spare time over the course of a few years, the vast majority of it is knowledge I already have. When questions are posed when I can't recall the names of the active chemicals involved, then I do a quick google for it to be sure. In fact the science of oils was sparked by a question on this very forum about truffle oil infusions a few years ago...
Many have food science modules but they're very basic. They deal in dispelling myths from what I've heard, but I've never completed an actual culinary course to answer in detail...
They certainly can but you can also learn it through a lot of reading and watching lectures and food science shows, which is what I've done...
By the way, I seem too recall you asking if anyone had the video to Alton Brown's explanation of oils. I've got the episode, don't have a clip of that section though.