Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

When I try to make garlic bread or, in general, something where the garlic is not in a liquid, it sometimes turns green while cooking! It's worth noting that the taste doesn't seem to really be "off", but the color certainly isn't appetizing. Without doing a ton of experiments myself, does anyone happen to know what causes this?

What I'm doing for garlic bread is as simple as slicing the bread, buttering it, putting crushed garlic on it, and baking. Is there something I'm doing wrong, or perhaps something I should be doing to prevent it?

share|improve this question
3  
Embrace the greenness. Call it green garlic bread :-) –  HenningJ Jul 13 '10 at 8:38
1  
Just make it for St Patricks day, nobody will complain. –  ManiacZX Jul 16 '10 at 17:42

2 Answers 2

up vote 16 down vote accepted

As far as I'm aware there are a few possible reasons for this to occur.

  • Young garlic can turn green when the presence of an acid, in this case the butter.
  • As a possible chemical reaction between the garlic and certain types of cooking utensil, such as cast iron or copper.
  • It will sometimes change colour if it has prolonged exposure to bright sunlight.

The most important worry can be dismissed, it's not harmful :)

share|improve this answer

Just add ginger paste along with garlic. NO color change of blue or green. I successfully tried this. The ginger will not allow the garlic to change color.

share|improve this answer
    
I'm not convinced that this is a solution given that there is a similar question regarding blue ginger. That aside, it's difficult to imagine garlic bread tasting as garlic bread should once ginger paste has been introduced. –  Chris Steinbach Jan 18 at 19:15

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.