Results 1 to 3 of 3

Thread: Mystery of the turquoise-flecked rice

  1. #1
    Senior Member
    Join Date
    Jan 2011
    Posts
    5,478

    Mystery of the turquoise-flecked rice

    I've been cooking the same rice dish for many years. Today, when I opened up the leftovers for lunch there were flecks of turquoise throughout. Pretty scary but we figured out it was the fresh crushed garlic that we add to the rice. I looked it up and apparently it is quite common but now I am thinking we should stick to organic garlic. Has this ever happened to you with garlic dishes?

  2. #2
    Senior Member razz's Avatar
    Join Date
    Dec 2010
    Location
    Ontario, Canada
    Posts
    8,169
    Glad that you figured out what it was. I had a dish where the garlic changed the colour but cannot remember the details. I think that I threw it out though because it was so odd.
    As Cicero said, “Gratitude is not only the greatest of virtues, but the parent of all the others.”

  3. #3
    Senior Member SteveinMN's Avatar
    Join Date
    Mar 2012
    Location
    Saint Paul, Minnesota
    Posts
    6,618
    Lacto-fermented garlic (which relies on a salt brine) usually turns green/turquoise/blue as it pickles. Doesn't matter if it's organic garlic or not; softneck versus hardneck; it's just the chemistry. So maybe there was a little impromptu fermentation going on.
    Success is to be measured not so much by the position that one has reached in life as by the obstacles which he has overcome. - Booker T. Washington

Thread Information

Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •