365 Days #92 - Science Experiment
The more I experiment in the kitchen, the more interesting things I learn about the chemical reactions between different foods and/or ingredients.
Tonight I made a pepperoni pizza and to add a little extra kick, I put some crushed garlic on top. But when it came out of the oven, the garlic had turned….green?!? So I went to my friend google, and found out that:
Food for Thought: “Science: Green Garlic Working on a pasta sauce recipe for an upcoming issue, test cook Erika Bruce noticed that fresh garlic cloves sometimes take on an odd blue-green shade when cooked with acid (tomatoes, in this case). Under acidic conditions, isoallin, a compound found in garlic, breaks down and reacts with amino acids to produce a blue-green color. Visually, the difference between garlic cooked with and without acid can be dramatic, but a quick taste of the green garlic proved that the color doesn’t affect flavor.” From America’s Test Kitchen Newsletter, September 2004
You learn something new every day. By the way, it tasted great, but next time I’ll probably saute the garlic first. ;)
Taken January 18, 2007.