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Thread: No Salt and onions

  1. #1
    [email protected] Guest

    Default No Salt and onions

    Hi everybody. I hope somebody can help with a concern about No Salt.

    I've got a 4 pound pork sirloin in my crockpot (used a ziploc liner)
    and seasoned it with black pepper and No Salt. I then put a half of a
    yellow onion and one large clove of garlic through my mini-processor
    and coated the top of the roast with the pureed mixture. An hour and a
    half of cooking on high in the crockpot, and my onions have turned
    green. First light green, but it's getting darker. Anybody know
    anything about this, and should I worry about serving this tonight? I
    hadn't planned on serving the onions with the meal.

    Thanks.

  2. #2
    cybercat Guest

    Default Re: No Salt and onions


    <[email protected]> wrote in message
    news:[email protected]...
    > Hi everybody. I hope somebody can help with a concern about No Salt.
    >
    > I've got a 4 pound pork sirloin in my crockpot (used a ziploc liner)
    > and seasoned it with black pepper and No Salt. I then put a half of a
    > yellow onion and one large clove of garlic through my mini-processor
    > and coated the top of the roast with the pureed mixture. An hour and a
    > half of cooking on high in the crockpot, and my onions have turned
    > green. First light green, but it's getting darker. Anybody know
    > anything about this, and should I worry about serving this tonight? I
    > hadn't planned on serving the onions with the meal.
    >


    What is No Salt? An excellent way to make flavorful braised or slow-cooked
    pork is to use rosemary and fresh black pepper. When I do this I don't even
    miss the salt. With garlic and onion added, I imagine it would be even more
    flavorful. I am not sure I understand the point of pureeing the vegetables,
    can you explain?



  3. #3
    George Guest

    Default Re: No Salt and onions

    [email protected] wrote:
    > Hi everybody. I hope somebody can help with a concern about No Salt.
    >
    > I've got a 4 pound pork sirloin in my crockpot (used a ziploc liner)
    > and seasoned it with black pepper and No Salt. I then put a half of a
    > yellow onion and one large clove of garlic through my mini-processor
    > and coated the top of the roast with the pureed mixture. An hour and a
    > half of cooking on high in the crockpot, and my onions have turned
    > green. First light green, but it's getting darker. Anybody know
    > anything about this, and should I worry about serving this tonight? I
    > hadn't planned on serving the onions with the meal.
    >
    > Thanks.


    Its just a reaction due to a reaction involving the sulfur compounds for
    various reasons. Not a concern except for the color.

  4. #4
    Wayne Boatwright Guest

    Default Re: No Salt and onions

    On Sun 10 Aug 2008 12:44:29p, told us...

    > Hi everybody. I hope somebody can help with a concern about No Salt.
    >
    > I've got a 4 pound pork sirloin in my crockpot (used a ziploc liner)
    > and seasoned it with black pepper and No Salt. I then put a half of a
    > yellow onion and one large clove of garlic through my mini-processor
    > and coated the top of the roast with the pureed mixture. An hour and a
    > half of cooking on high in the crockpot, and my onions have turned
    > green. First light green, but it's getting darker. Anybody know
    > anything about this, and should I worry about serving this tonight? I
    > hadn't planned on serving the onions with the meal.
    >
    > Thanks.
    >


    No danger. It wasn't the onion, it was the garlic. Under various
    conditions, garlic may turn green or blue. It's still safe.

    --
    Date: Sunday, August 10th,2008

    *******************************************
    Countdown till Labor Day
    3wks 10hrs 56mins
    *******************************************
    'If the shoe fits, buy it.' Imelda Marcos
    *******************************************

  5. #5
    [email protected] Guest

    Default Re: No Salt and onions

    On Aug 10, 3:54 pm, "cybercat" <cyberpu...@yahoo.com> wrote:
    > <Jennifer.Eust...@gmail.com> wrote in message
    >
    > news:[email protected]...
    >
    > > Hi everybody. I hope somebody can help with a concern about No Salt.

    >
    > > I've got a 4 pound pork sirloin in my crockpot (used a ziploc liner)
    > > and seasoned it with black pepper and No Salt. I then put a half of a
    > > yellow onion and one large clove of garlic through my mini-processor
    > > and coated the top of the roast with the pureed mixture. An hour and a
    > > half of cooking on high in the crockpot, and my onions have turned
    > > green. First light green, but it's getting darker. Anybody know
    > > anything about this, and should I worry about serving this tonight? I
    > > hadn't planned on serving the onions with the meal.

    >
    > What is No Salt? An excellent way to make flavorful braised or slow-cooked
    > pork is to use rosemary and fresh black pepper. When I do this I don't even
    > miss the salt. With garlic and onion added, I imagine it would be even more
    > flavorful. I am not sure I understand the point of pureeing the vegetables,
    > can you explain?


    No Salt is potassium chloride, a salt substitute.. I used perhaps a
    half of a teaspoon of it over the entire roast. I wanted a 'plain'
    roast, as I plan to use the meat in both Asian and Mexican
    applications. I pureed the onion and garlic because it was an easy way
    to make them spreadable together without mincing.
    I'm happy with how I've chose to cook the roast. It's the green color
    that worries me.

  6. #6
    [email protected] Guest

    Default Re: No Salt and onions

    Ah, the garlic. Fantastic, thanks. Appreciate the help.
    I'm off to chop the other bits I need for tonight's dinner.

  7. #7
    cybercat Guest

    Default Re: No Salt and onions


    <[email protected]> wrote

    > No Salt is potassium chloride, a salt substitute.. I used perhaps a
    > half of a teaspoon of it over the entire roast. I wanted a 'plain'
    > roast, as I plan to use the meat in both Asian and Mexican
    > applications. I pureed the onion and garlic because it was an easy way
    > to make them spreadable together without mincing.
    > I'm happy with how I've chose to cook the roast. It's the green color
    > that worries me.


    Right. Well, maybe Google the properties of chlorine and potassium, which is
    what you sprinkled on your food.



  8. #8
    Kathleen Guest

    Default Re: No Salt and onions

    Wayne Boatwright wrote:

    >
    > No danger. It wasn't the onion, it was the garlic. Under various
    > conditions, garlic may turn green or blue. It's still safe.
    >


    Yep. I've had garlic turn an interesting shade of turquoise when baked
    with New Orleans-style barbeque shrimp.


  9. #9
    Kswck Guest

    Default Re: No Salt and onions


    <[email protected]> wrote in message
    news:1d8e27b2-da5d-49cd-8a66-ae95cebc1a4b@x41g2000hsb.googlegr[email protected]..
    > Hi everybody. I hope somebody can help with a concern about No Salt.
    >
    > I've got a 4 pound pork sirloin in my crockpot (used a ziploc liner)
    > and seasoned it with black pepper and No Salt. I then put a half of a
    > yellow onion and one large clove of garlic through my mini-processor
    > and coated the top of the roast with the pureed mixture. An hour and a
    > half of cooking on high in the crockpot, and my onions have turned
    > green. First light green, but it's getting darker. Anybody know
    > anything about this, and should I worry about serving this tonight? I
    > hadn't planned on serving the onions with the meal.
    >
    > Thanks.


    It's the garlic, not the onions. It has to do with the chemical composition
    of garlic, but I'll defer to someone with a chemistry degree to explain.



  10. #10
    =?iso-8859-1?B?VEZNrg==?= Guest

    Default Re: No Salt and onions



    "Kathleen" <[email protected]> wrote in message
    news:OyJnk.16700$[email protected]..
    > Wayne Boatwright wrote:
    >
    >>
    >> No danger. It wasn't the onion, it was the garlic. Under various
    >> conditions, garlic may turn green or blue. It's still safe.
    >>

    >
    > Yep. I've had garlic turn an interesting shade of turquoise when baked
    > with New Orleans-style barbeque shrimp.
    >


    I've had pickled garlic turn green then blue. Questions posted to usenet
    resulted in lots of scares of botulism, but I ate it all anyway.

    TFM® - <insert snide Sheldon comment below>


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