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

[Lonnie D. Harvel]

It's most likely the garlic that turned Adamantius's "curry" blue, not 
the onions. It's a known result and you can find it on hundreds of 
university extension and food websites. The reaction can occur with 
trace copper in tap water, lemon juice, butter, various acids, etc. It 
happens to peoples pickles all the time. (You can also find the "why did 
my pickles turn blue" on tons of websites along with "my garlic turned a 
bright blue-green".)

Bill Fisher wrote:

> I think I  remember working on a feast where I had to cut a HUGE mess of
>frozen onions by machine (one of the big hobart grinder attachments
>and the onions
>had been left out in the cold)  and I think they turned blue when they
>were cooked.
>
>
>Cadoc
>  
>