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Chemistry at home
Jun. 2nd, 2011 01:01 pmHey, science fans, here's a question for you:
When I cook something in my slow cooker with chopped garlic on top, the garlic turns green. Not a healthy leaf green either, but a bluish green, bread mold-looking color. I know it isn't mold, but it is rather unappetizing. Does anyone know what is going on here?
I can't remember what I was cooking the last time I noticed this phenomenon, but today I am cooking chicken adobo. The ingredients are: chicken thighs, vinegar, soy sauce, black pepper, garlic powder, freshly chopped ginger root, and freshly chopped garlic. So the garlic did come in contact with acetic acid and salt, if that makes a difference.
When I cook something in my slow cooker with chopped garlic on top, the garlic turns green. Not a healthy leaf green either, but a bluish green, bread mold-looking color. I know it isn't mold, but it is rather unappetizing. Does anyone know what is going on here?
I can't remember what I was cooking the last time I noticed this phenomenon, but today I am cooking chicken adobo. The ingredients are: chicken thighs, vinegar, soy sauce, black pepper, garlic powder, freshly chopped ginger root, and freshly chopped garlic. So the garlic did come in contact with acetic acid and salt, if that makes a difference.
