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If the garlic is not fully ripe and dry, it can turn green in the presence of sunlight or heat due to the formation of a chlorophyll like compound. This same reaction can happen in the presence of acidic foods like vinegar, onions, lemon juice, etc. or with copper found in some utensils and/or tap water. It is harmless and can be fixed by either letting the garlic mature (at room temperature) or heating it more until the proper color is achieved.
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Why did the ginger garlic paste turn into green color after grinding in stainless steel jar when it had to turn into garlic color?
The ginger garlic paste may have turned green after grinding in a stainless steel jar because of a reaction between the garlic, ginger, and the metal in the bowl. This is …also why a person should never mix mayonnaise with other foods in a stainless steel bowl. The acid mixes with the metal to form a toxic substance.
really dont know
Appx. 2 teaspoons, but nothing substitutes well for fresh garlic and the garlic powder flavor can't compete with fresh garlic.
My usual answer to this question is: If the garlic is not fully ripe and dry, it can turn green in the presence of sunlight or heat due to the formation of a chlorophyll… like compound. This same reaction can happen in the presence of acidic foods like vinegar, onions, lemon juice, etc. or with copper found in some utensils and/or tap water. It is harmless and can be fixed by either letting the garlic mature (at room temperature) or heating it more until the proper color is achieved. However, the "over time" portion of your question requires more information. Depending upon how long that period of time was, and if the garlic was not in sunlight or exposed to any of the above mentioned items, I would worry that it may be a type of mold. Garlic stored in oil (and not refrigerated) has been associated with rare cases of botulism, so I wouldn't take any chances in that case. (See the CDC information at this link: http://www.cdc.gov/nczved/dfbmd/disease_listing/botulism_gi.html) _______________________________________________________________________
well on cup equals 8 oz so therefore you would need 8oz of chopped garlic to equal a cup. This is not necessarily true because a cup is 8 FLUID ounces.
No minced garlic is finely diced garlic. There is a distinction.
I have had this happen when I pickled some cucumbers. Sometimes it will turn greenish blue and that is still okay to eat.
Garlic that you peel and chop can be kept in a ziplock for at least a week, but FRESH garlic is best. Chop the garlic JUST before you use it for best results.
Because the base in vinegar causes the acid in garlic to oxidize.
It's not bad, but some people get indigestion when there is green. (I prefer when there is no sprout at all on the inside) Sometimes the same clove will have pieces that hav…e green and others that don't.
yes it is but the garlic is not ready and if u do eat it it wont taste as good as if it were not green
Chopped garlic is garlic cloves that have been peeled and chopped.
no it is not because you eat green garlic on garlic bread.
Mincing garlic is a very similar process to crushing or chopping garlic, and naturally substitution should be possible in most cases; though store bought, pre-prepared garlic …is generally far more potent than its natural counterpart.