[Sca-cooks] Weird Kitchen Science: Fascinating color-shift phemonenon...

[Bill Fisher]

On Thu, 9 Dec 2004 22:33:44 -0500, Phil Troy / G. Tacitus Adamantius
<adamantius.magister at verizon.net> wrote:

> So, there I am caramelizing twelve pounds of onion/garlic/ginger
> puree, and as I say, when I make a pint of this stuff I'm used to the
> various sulphur compounds in the onion reacting with either the
> ginger and/or the iron pan to produce a slight bluish-green color
> which goes away as the product cooks (it turns grey, then brown, then
> sorta reddish). I left the kitchen for a few minutes with my pans on
> low heat, and came back to find an astonishingly bright aquamarine
> blue-green stuff in the pans.

Thanks for the curry building blocks....I will use that this weekend.

Hrm, blenderized onions plus water = sulfuric acid + iron pan....

I don't have a clue......

Maybe the onions came from an area with really high soil sulfur content?

Do other onions turn colors in your pans?

Do they do that in other pans?......do you have other pans?

Were you wearing pants?

Did they change color?


> I haven't seen any evidence to suggest this is either unnatural or
> dangerous (if I'd been using an unlined copper or aluminum pan, I'd
> be worried), but man, this was bright for a food product not
> deliberately colored that way.
> 
> Will advise if there's an explosion or anything...
> 
> Adamantius

I'm curious how they turned out...

Cadoc
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