yeah, copper skillets have that effect on me too.
According to dictionary.com, it means:
According to On Food and Cooking by Harold McGee, garlic that is pickled in acid can turn a bluish-green color. This may be caused by a reaction of the acid with one of the sulfurous flavor compounds. It seems likely that the acid in lemon juice caused this reaction.
BTW, most copper-bottomed skillets have the copper on the outside. The copper wouldn’t normally come into contact with the food.
This is a very important object lesson on the dangers of blue garlic.
The OP said something (albeit 7 years ago) about stacking the pans - in which case, a small amount of copper could have rubbed off the bottom of one onto the cooking surface of the other, then reacted with the acids in the food.
But, regarding the OP…
Did you hold in your hands a lump of purest blue? 
I can’t imagine anything other than trace amounts though. Copper, while malleable, won’t smear like pure gold would, especially not in contact with such a smooth surface as the inside of a cooking pan. Not using an overheated teflon pan is not due to any copper “leaching” through the alloy, but because too much heat may cause the teflon coating to loosen from the surface of the pan. This hasn’t incidentally been conclusively shown to be poisonous, but the pan is ruined in any case.
Regarding the garlic turning blue, this is just a natural proces in cooking and can be due to several factor. Read more here. Blue garlic isn’t harmful in any way.
You’re probably right about the colour coming from the garlic itself, however, the OP is(was) describing an old pan - which might not be all that smooth on the inside, depending on the type and treatement.
Agreed. Not all alloys of aluminium even contain significant amounts of copper.
Bad for pet birds, as I understand it, however, there is some question of whether smoke/fumes from burnt Teflon is any worse a culprit in this regard than smoke/fumes from other things such as food, similarly heated.
Huh? You posted a response, and then told people to eat your pussy, and you’re confused as to why it doesn’t seem to follow for the other posters? Maybe if you explain why you wanted your pussy eaten, and why you posted it after a response to the question…
If that’s the case, why would only the garlic have turned blue? Wouldn’t everything in the pan have turned blue from the copper compounds?
I know it is zombie thread but I feel a need to answer the question…
The garlic turned blue because of the lemon juice and white wine. When garlic comes in contact with an acid it will turn blue. Longer exposure, in my experience, causes a stronger blue.
ETA: Just to clarify, the reason it turns blue is because of the anthocyanin in garlic that changes color based on PH (red, purple, or blue)
geneb: That seems to be a common theme in why foods turn colors other than brown or black.
I’m not going to attempt to figure out why you posted this, but I am going to direct you to the “sticky” threads at the top of the list in this forum. This is the GQ forum, and that wasn’t appropriate.
I was going to ask if the OP had been microwaving popcorn during a solar flare again.
Seriously, though, there’s a restaurant I sometimes go to that serves fries with chunks of grilled garlic on top, and i’ve sometimes noticed a bluish-green tinge to their garlic. I suspect the reason must be similar to what’s already been described.
I didn’t even notice that specific detail in the OP. I can think of reasons why isolated effects like that could still happen if it had been contamination, but I think it probably wasn’t anyway, so it seems pointless to try.
[quote=“Gary “Wombat” Robson, post:33, topic:229600”]
I’m not going to attempt to figure out why you posted this
[/QUOTE]
Well, I’m curious. I’ve never seen anyone flame themselves before.
My guess is that there were two or more people posting under a single name.
It makes people force you to go down on them?
Smurfette, is that you?
[quote=“Gary “Wombat” Robson, post:33, topic:229600”]
I’m not going to attempt to figure out why you posted this, but I am going to direct you to the “sticky” threads at the top of the list in this forum. This is the GQ forum, and that wasn’t appropriate.
[/QUOTE]
(Bolding added by Lasciel)
I think she/he needs to be directed a little higher up, to the** Log Out** tab on the far right side of the frame. (Solid blue bar, bold white letters. Very important.)
Seriously lady - if you have roommates, or are on a public-access computer, you ALWAYS need to log yourself out of things. Much worse could happen than “you” flaming yourself on a message board.
if you let an aluminum pot sit on a burner and evaporate the water and the pot turns red-hot, copper can and will pass through and form a blue-colored film on the bottom of the pot. copper-clad an aluminum cookware is only safe when used within proper limits. never leave it on a burner.
you know, you can boil water in a paper cup? put it on a small fire. the water will boil and, as long as the water is in the cup, the paper will not burn. same thing with a cooking pot.
it’s also like with styrofoam cups - if you put boiling water, coffee in them, all sorts of carciniogenic chemicals are released into your beverage. but they are perfectly safe for cold beverages and other “cold” applications.
probably better never to be born.
the torure never stops - dweezil zappa:
I’m guessing it was frustration when an additional attempt to edit the post fell outside the edit window time.