To ask why my cooking has gone blue?

[WithIcePlease]

I have cooked this loads of times
It's a red kidney bean curry
All that is in the pan was frying onion paste. That was fine. Now I've added puréed ginger and garlic
It's proper blue!
IRL it's bluer than the pic 😳😳

And it's going bluer😳

Wtf

Sorry, absolutely NO idea. Obviously some chemical reaction going on, but Christ knows what?!

Kids haven't been cooking pancakes with goid colouring pictures?

Are you following a recipe by Walter White?

Was it pre-prepared ginger paste? If so, it would likely have vinegar in it, and the acid from that is turning the garlic blue. Totally harmless, no need to worry!
www.cooksillustrated.com/how_tos/5668-why-acid-turns-garlic-blue

Could there have been anything in the pan before you started cooking? Has anyone used it for making playdoh etc?

No kids involved
Got pan straight out of dishwasher

Did you use blue string again, Bridget?

@MatildaTheCat

Are you following a recipe by Walter White?

Yeah science!

@NymphInYellow

Did you use blue string again, Bridget?

I was about to post about blue string too. 😊

It's anjum anand recipe
I prepared the ginger paste myself from fresh ginger

@NymphInYellow

Did you use blue string again, Bridget?

Exactly what I was going to say

So there must be some acid in there from somewhere
How bizarre!!!

I’ve had this happen with garlic. I don’t know why it did

@NymphInYellow

Did you use blue string again, Bridget?

I was thinking this!

I use bought proepared garlic and ginger pastes together and have never had this happen.

Have you had anything copper in or near the pan or the things you're cooking?

No copper about
It tastes fine tho so I'll just carry on

Discard it - it could be radioactive!

PP above aren't quite right about acid turning food blue, IME it turns red cabbage redder. I would definitely add a splash of vinegar or lemon juice.

I was going to agree with a PP - something acidic is turning the garlic blue. No fruit in there, OP? Or wine?

It's not a bad thing - acids in cooking are hugely important for flavour.

With tomato added....

Just onion garlic and ginger
All fresh
I didn't have brown onion but DD bought 'sea onions'
Look like Spanish but not as mild

The garlic in my piccalilli goes blue. It’s fine. As above I think it’s something to do with the vinegar

Did you add lemon juice? I sometimes get that reaction with garlic & lemon.

Yeah, that happened to me when I used some old (but still good) garlic in a dish and then added vinegar. It was still edible, but it did surprise me!

Weird. Probably won't kill you so I'd crack on.