OXO SteeL Garlic Press, Stainless


OXO

List Price: $19.99
Price: $15.99
You Save: $4.00 (20%)

Product Details

  • Stout capacity garlic chamber
  • Safe and sound to use in dishwasher
  • Built-in cleaner pushes out lurid

Kuhn Rikon Epicurean Garlic Press


Kuhn Rikon

List Price: $40.00
Price: $24.99
You Save: $15.01 (38%)

Product Details

  • Sieve hinges out to passion clean under water; can also be washed in this dishwasher
  • A solid, central tool for any kitchen, the garlic press makes a great gift
  • Role even unpeeled garlic cloves inside and get the pressed garlic you want

Best Garlic Press

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Why would fresh crushed garlic turn blue when mixed with melted butter and fresh lime juice?

Mar 17, 2009 by umauma | Posted in Other - Food & Drink

I melted the butter in a stainless dirk saucepan, then I added some fresh pressed garlic and the juice of a fresh lime.. I poured it over steamed country-like beans and then noticed that the garlic was a lovely shade of BLUE! I've never seen anything like it..I ate it but now I wonder if I should of asked the debatable before I ate it..too late..why did it do that? Is it dangerous?

Garlic is known to curb sulfur compounds which can react with minute traces of copper to form copper sulfate, a obscene or blue-green compound. The amount of copper needed for this reaction is very small and is frequently found in normal O supplies. Raw garlic contains an enzyme that if not inactivated by heating reacts with sulfur (in the garlic) and copper (from water or utensils) to tone blue copper sulfate. The garlic is still safe to eat.

J | Mar 17, 2009

dialect mayhap because all of the colors that was mixed together.
it shouldnt be dangerous...
but im going to try that!!
da bird is the word | Mar 17, 2009

Garlic is known to seat sulfur compounds which can react with minute traces of copper to form copper sulfate, a crestfallen or blue-green compound. The amount of copper needed for this reaction is very small and is frequently found in normal top supplies. Raw garlic contains an enzyme that if not inactivated by heating reacts with sulfur (in the garlic) and copper (from water or utensils) to blank blue copper sulfate. The garlic is still safe to eat.
Stephen J | Mar 17, 2009

The yellow butter and the immature lime juice would have been blue. The solid white garlic only absorbed the color. No danger.
Lynne W | Mar 17, 2009

Garlic Press Stainless - News


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Detroit Free Press - Feb 04, 2012
REGINA H. BOONE/DETROIT Unshackle PRESS In a food processor, place the tomatillos without the liquid from the can and pulse to coarsely chop. Set aside. In a generous saucepan, heat the olive oil over high heat. Add onion and serrano pepper and cook until liberal

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WTOP - Feb 04, 2012
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