[CH] Re: Att. David Drum
Dave Drum (xrated@cityscape.net)
Mon, 15 Feb 1999 21:51:39 -0600
"Berlandier, Francoise" wrote:
>
> Since then I have indeed found out why the garlic turns blue (it happened to
> me when I made pickled eggplant with fresh garlic, added the salt then the
> vinegar but not the oil until some hours later), apparently the ph level
> changes and anthocyanin pigments in the garlic reflect this by turning a
> blue-green colour - this web address explains it - think back to high school
> chemistry! Some garlic is not affected this way, as you found, it depends on
> the temperature it is stored at.
>
> http://www.farmshow.net/chat/recipe/messages/208.html
>
> Francoise
> > -----Original Message-----
> > From: Dave Drum [SMTP:xrated@cityscape.net]
> > Sent: Monday, February 15, 1999 9:02 PM
> > To: Berlandier, Francoise
> > Subject: Re: Att. David Drum
> >
> > "Berlandier, Francoise" wrote:
> > >
> > > Hi, saw your posting on the web, couldn't find the answer. Why does the
> > > garlic go blue??
> > >
> > > Please reply
> > >
> > > Françoise
> >
> > Never did find an answer that made sense... unless the salt I used was
> > mis-labeled as "plain". I very assuredly used salt from a box labeled
> > as plain salt. My box of iodized salt still has the seal intact.
> >
> > The only suggestion that made sense was the iodine in iodized salt was
> > the culprit... but, since I was using plain - that was out the window.
> > The really baffling thing was that some of the cloves were not
> > affected.
> >
> > But, since the postings of a couple of weeks ago several have tried
> > the resulting product and none have fallen ill. The sauce has a nice
> > chile flavour, moderate heat and wonderfully aromatic garlic
> > overtones. All of this without the vinegary nastiness that makes
> > Tabasco brand hot sauce a turn off for me.
OK, now that makes sense. I haven't added any oil. But, the salt and
cider vinegar would certainly change the PH levels. I dunno about the
temperature of the garlic storage. It was from the same three heads of
giant garlic (not elephant) from a reliable grocer who hauls his own
produce from suppliers he has dealt with (or his family has) since
before WWII.
Next time I think I'll make a mash by rehydrating the peppers in the
vinegar and then whirling them in the Waring along with the garlic.
The flavour and heat levels I have now is reminiscent of Tuong Ot An
Pho Sriracha (Golden Bells not Rooster) without the underlying
sweetness. I quite like it.
ENJOY!!!
--
Uncle Dirty Dave's Kitchens
Home of Yaaaah Hoooo Aaahhh HOT Sauce & Hardin Cider