all y'all korean cooks out there, i need your help. i…

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Posted by: durnt Original: 10/30/2006 6:26 PM Views: 66 Comments: 4 eProps: 8 Read Comments Post a Comment Back to Your Xanga Site

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2 eProps from: Harry_D angie179 aquitane CannedHam

Monday, October 30, 2006

all y'all korean cooks out there, i need your help. i recently learned that you guys pre-peel and pre-press your garlic. i tried it recently, but it didn't turn out as i expected. i soaked the garlic cloves in water to loosen the skin. i removed the skin. i put it all in my food processor to "press" it. i then put it in a small jar to store. a few days later it turned green! it wasn't the moldy green, but each invidicual tiny piece of garlic had turned green. i saw someone else's product, and it was more moist then mine too. can anyone tell me what i did wrong or if i'm missing an ingredient or step. i would really like to do this b/c i do use a lot of garlic too and i don't want to bring out my big cutting board just too smash the garlic. thanks!

Posted 10/30/2006 6:26 PM - 66 Views - 8 eProps - 4 comments

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4 Comments

what about using a garlic press instead of a food processor?

oh I just googled it and I found this:

Garlic contains anthocyanins, water-soluble pigments that turn blue or purple in an acid solution. While this color transformation tends to occur more often with immature garlic, it can differ among cloves within the same head of garlic. The garlic flavor remains unchanged, and it totally edible without bodily harm.

On the same subject, our friend, Bob Anderson, explains that garlic contains sulfur compounds which can react with copper to form copper sulfate, a blue or blue-green compound. The amount of copper needed for this reaction is very small and is frequently found in normal water supplies. Raw garlic contains an enzyme that if not inactivated by heating reacts with sulfur (in the garlic) and copper (from water or utensils) to form blue copper sulfate. The garlic is still safe to eat.

Posted 10/30/2006 10:21 PM by Harry_D - reply

Go buy minced garlic at the grocery store! It's a life-saver for Asian cooking. I'm not sure if they have it at regular grocery stores but I'm sure any Asian store would have it.

Posted 10/31/2006 8:48 AM by angie179 - reply