5

Boiled cheese ravioli for 10 minutes. Added sliced yellow squash for the last 3 minutes. Nothing else in the pot but boiling water, not even salt. It looked fine cooking but after I drained everything in the colander, the squash rind stayed yellow but the flesh turned bluish-green on most pieces. Not all pieces though. It tastes the same as usual. enter image description hereThe color is freaky. Why did this happen?

Rachel Cakes
  • 51
  • 1
  • 1
  • 3
  • possibly related : https://cooking.stackexchange.com/q/40616/67 ; https://cooking.stackexchange.com/q/77839/67 – Joe Sep 08 '17 at 01:23
  • 3
    Note that it's definitely possible to get at least a little bit of this color just from cooking in a pan, so it's probably not too specific to any particulars of this question. – Cascabel Sep 08 '17 at 03:46
  • As the suggested answer will tell, your question needs additional information: what did you cook the ingredienst in (material)? Please add that. –  Sep 08 '17 at 07:33
  • 2
    Do you use iodized salt, and did you salt the pasta water? Iodine reacts to starch and turns blue. – PoloHoleSet Sep 08 '17 at 14:30
  • Please add a photo? – Cos Callis Sep 08 '17 at 15:54

2 Answers2

3

Probably the same reason why garlic turns blue sometimes when you cook it. http://www.foodsafetysite.com/consumers/faq/?m_knowledgebase_article=14

its a reaction with sulfur + copper which can naturally occur in foods.

Diu.Lei
  • 578
  • 2
  • 10
1

It's cucumber mosaic virus. It is still edible, just makes the food look less desirable and therefore not as marketable. Producers try to avoid/prevent it for that reason. But it is still fine and edible.

Amber Curtis
  • 11
  • 1