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Mixing raw onions and garlic together

post #1 of 4
Thread Starter 

I keep a small container of minced onions and one of minced garlic in the fridge, since almost everything I cook requires both.  The last couple of time I've made up batches I decided to mix them together in one container.  Both times, the mixture has changed colors after a couple of days.  The first time I used yellow onions and the garlic turned the batch bright green.  The last time I was using red onions, and they have turned gray.  The smell fine and taste fine, they just look horable.  Of course that goes away once the sizzle in the pan a couple of minutes.

 

My question is, are they same to eat, and does anyone know why this happens?

 

Thanks,

Steve

post #2 of 4

Does this help?

 

http://www.seriouseats.com/2013/08/ask-the-food-lab-why-does-my-garlic-turn-green.html

post #3 of 4

There is no safety issue. There are a lot of acidic and alkaline compounds released or formed when cut. Alkalinity in garlic can turn the small amounts of chlorophyll or green compounds in onions a brighter green. Conversely, alkaline in contact with anthocyanin, red pigment in red onions, turns blue/gray...JJ

post #4 of 4
Thread Starter 
Thanks guys! That makes me feel a lot better, and makes perfect sense.
points.gif
for both!
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