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I commonly use a technique when caramelizing onions, in which I add the sliced onions to a pan with salt, oil, and water. The water softens the onions and helps cook them evenly such that by the time it all boils away, they caramelize quickly and evenly.

I decided to use this technique on garlic the other day, when making a garlic and oil sauce for pasta, and was surprised to find that the garlic turned a fairly vivid shade of purple!

What happened? Was it some reaction the garlic had to the boiling? Or could it have been a reaction with the cast iron pan I was using?

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Big anthocyanin post: cooking.stackexchange.com/questions/40616/… –  sourd'oh Dec 27 '13 at 22:23
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1 Answer

From UC Davis: (http://anrcatalog.ucdavis.edu/pdf/7231.pdf)

"Question: Why did my garlic turn blue? Answer: Garlic contains anthocyanins, water-soluble pigments that can turn blue or purple under acidic conditions. This is a variable phenomenon that is more pronounced for immature garlic but can differ among cloves within a single head of garlic. If you grow your own garlic, be sure to mature it at room temperature for a couple of weeks before using it."

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