desertchica18 asked:
I am doing a saute with shrimp and zuchini with crushed garlic and olive oil….but every time I do it the garlic turns a green color. How do I prevent this??
I am doing a saute with shrimp and zuchini with crushed garlic and olive oil….but every time I do it the garlic turns a green color. How do I prevent this??
garlic is turning into hulk
I’ve never heard that before. Maybe it’s the kind of garlic you’re using.
This happened to me a few years back and all I did was boil it and mix with olive oil, vinegar and lemon juice. The next day, it was blue. I threw it away. The last time this happened it was only the base of the garlic that turned where little tiny roots had formed. I think it has something to do with the chemicals in the garlic at the time of sprouting roots. It doesn’t look appetizing. Go buy some more in a different store and make sure is not so old that it’s sprouting. The garlic that you have now you can break apart and plant, in a few months you will have nice round garlic you can use.
I have been sauteing garlic in olive oil for many years and the only reasons I can think of is that the garlic may be starting to sprout or it may be taking on the color of the olive oil. Olive oil can turn rancid if not kept in a cool, dark place. It only lasts a few months after opening. I always use extra virgin olive oil. Maybe you are getting some green color off the zucchini. I think I would saute the garlic and take it out of the pan before adding other ingredients. I would then add it at the end. Make sure you garlic is fresh and doesn’t have any green coming out of the end of the bulb. I have to search for fresh garlic sometimes because many stores will sell old garlic. The bulb should be white with no brown and the clove should be shiny after being peeled. Your dish sounds delicious, so I hope it turns out well for you. I also hope I was some help. Good luck!