AboutJaya Shrivastava Expertise I can answer questions related to North Indian Vegetarian cuisine. I can tell you about the medicinal value of spices and vegetables. I started cooking from the age of eight. Though I have a degree in biotechnology, cooking is my passion and I would love to answer your queries related to vegetarian cooking.
Experience About twenty years of experience in kitchen. My source of knowledge is my mother and experimentation.
Publications some recipes published in hindi newspapers
Education/Credentials Masters in Biotechnology
Awards and Honors Medal for first position as science graduate in the city.
I brought all of the ingredients except the garlic & olives to a boil for about 2 minutes, then let cool & poured over the garlic cloves & olives in the jar, shaking them up thoroughly.
I screwed a lid on the jar pretty tight & let it set on the kitchen counter. This afternoon I looked at the garlic in the jar & a few of the garlic cloves had some areas of light blue spots on them. I can't figure out what these light blue spots are & I'd like to give my family some jars later as a gift. I'm afraid that the bluish spots on some of the cloves might be unappealing & am wondering what to do about leaving something out or altering the recipe a little.
The recipe did say to boil the garlic cloves for 4 or 5 minutes but I forgot to do that. I wonder if that has something to do with the blue spots?
Thank you for any advice.
Mike E.
Answer Hello Mike,
I am not too sure, but if those spots grow, it could be mold.
I wonder if you added water to the marinade instead of boiling garlic cloves separately in that water.
I guess boiling the garlic cloves could have prevented those blue spots.Or else you could have refrigerated the whole thing.
Also, the contents in the jar should have been brought to room temperature before screwing the lid on.
Oh! I am so sorry but hope it turns out well the next time.
