we often use garlic in our kitchen, and the standard procedure is to crush it with salt on a breadboard, using the convex side of a fork as a pestle.
I thought this kind of physical labour should have no place in the 21st century, and so one day I put a lot of garlic with salt into a blender, then stored the resulting pulp in the freezer.
This saved us a lot of time (and bent forks), and worked beautifully for lots of recipes, until one day my wife wanted to fry some chicken.
Put in the hot frying pan with (refined rapeseed) oil, not on the meat but next to it, the garlic-and-salt pulp turned a pale but distinct blue. This never happens with garlic crushed with salt the traditional way.
What happened? Is it because the blender ground the garlic more thoroughly than the fork would? Or is it because the pulp had been frozen?
Is the funny bluish stuff OK to eat?
TIA for any enlightment.