Red onions turned green?
Answer:
I prepared some meatballs by mixing ground beef, an egg, oregano, thyme, fresh bread crumbs and red onion. Next day, I threw a few into a ragu and topped some spaghetti with it. The following day, I took the meatballs out of the fridge and all the onions hugging their outsides were green! I have never seen onions turn green after two days in the fridge. Is there a logical explanation?
Of course. It's just another case of an acid-base indicator.
The anthocyanins in red onions are pale red in an acidic environment and green in an alkaline environment. As your meatballs aged, their proteins began to decompose slightly, liberating small amounts of alkaline amines, which turned your onions green.
When onions are cooked the emzymes leave which make the color green so it turns red.
Maybe it read a little too much Green Eggs & Ham and decided it wanted to join the party too... lol nah i have no idea.. Do they taste ok?
must have been an acid-base reaction and the change in pH caused the color change as in indicators
The answers post by the user, for information only, FunQA.com does not guarantee the right.
More Questions and Answers: