Allotments 4 All
Produce => Edible Plants => Topic started by: RenishawPhil on May 29, 2011, 13:12:56
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Dug up half the garlic crop and chopped up, drying slowly in oven
Took it out and it looks like this (half way through)
(http://i1191.photobucket.com/albums/z480/notts_phil/download.jpg)
Any ideas lol??? ;D, smells strong enough though!!!
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;D they look blue!...are they really that colour?.. ;D
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;D they look blue!...are they really that colour?.. ;D
Yup
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Were they blue before put on the foil?
I just wondered if some sort of chemical reaction isn't there sulphur in garlic?
Or have you always done it that way and never happened before? :-\
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Na wasn't blue before.had a look on Google and it is sulphur.apparantly harmless though!
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;D..Ohh..that's funny..sorry I should not laugh..but they look really weird.. ;D ;D
I hope other 'dryers' are back soon and are able to tell if that is ok.. ;D I suppose that blue is just on skin..not all way through?
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Ups..just noticed your reply..
Well all you need is now some purple potatoes, -carrots, -corn and maybe few red onions and you've got quite colourful meal.. ;D
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I read about drying but I didn't realise this kind of drying- I was thinking humg up to dry.
Are you drying till can be ground?
Blue garlic powder? ;)
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I read about drying but I didn't realise this kind of drying- I was thinking humg up to dry.
Are you drying till can be ground?
Blue garlic powder? ;)
Yup so another hour or so
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Thanks for reply, I will try this in event of getting a good enough crop! :)
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What's the advantage in oven drying when it keeps so long anyway?
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What's the advantage in oven drying when it keeps so long anyway?
Because as on a previous post i ve got a problem with the garlic crop and it was starting to resplit so didnt want to loose it all.
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A suggestion. Powder will lose flavour very quickly. Pack tightly in small amounts.
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A suggestion. Powder will lose flavour very quickly. Pack tightly in small amounts.
Thanks Tim, We have powdered half and frozen the rest
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I have had shop bought onions and shallots do this i looked it up a while back and found this
http://whatscookingamerica.net/Q-A/bluegarlic.htm
abstract from the science bit
The discoloration is due to pigments that form between sulfur compounds in garlic and amino acids. When the garlic tissue is disrupted, as happens in processing, an enzyme is liberated and reacts with it to form thiosulfinates compounds that then react with the natural amino acids in the garlic to form blue pigments. The age of garlic determines how much isoalliin there is in the first place, and the nature of the processing determines how much enzyme is liberated.
If fresh garlic is picked before it is fully mature and hasn't been properly dried, it can turn and iridescent blue or green color when in the presence of an acid. It may be caused by an allinin derivative.
A reaction between garlic's natural sulfur content and any copper in your water supply, or in the cooking utensils your are using (such as cast iron, tin, or aluminum) can sometimes change the color of garlic.
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Ah, well done Cambourne !
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Gooseberry bushes, then?