Guest guest Posted February 14, 2005 Report Share Posted February 14, 2005 [sara] what is the bright green color that sometimes comes when you cook liver? [] It's caused by bile from a ruptured gall bladder. [...] Seriously, I'm not exactly sure if it's ok to eat, but I recently gave my dogs some chicken livers that were stained bright green (it doesn't even rinse off). Not only did they eat their grub (bile tastes extremely bitter) but they both survived :-) [MAP] If it's just bile (nice call !), then I'm sure it'd be fine to eat since there are culinary traditions that use bile regularly, and it follows the basic " every part of the animal is edible " rule of thumb. It is really easy to have the bile juices spill all over the innards during a slaughter; I've had it happen myself in my handful of slaughter visits. But my question is: why would it turn green after cooking, and not be green beforehand? By the way, if the green showed up right away after cooking, then it couldn't possibly be any kind of bad microbial stuff like molds because they couldn't grow that fast and not during high temps! So it seems really likely this green liver is totally safe if I'm understanding it correctly. Mike SE Pennsylvania The best way to predict the future is to invent it. -- Alan Kay Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2005 Report Share Posted February 14, 2005 > [sara] what is the bright green color that sometimes comes when you > cook liver? > > [] It's caused by bile from a ruptured gall bladder. > [...] > Seriously, I'm not > exactly sure if it's ok to eat, but I recently gave my dogs some chicken > livers that were stained bright green (it doesn't even rinse off). Not > only did they eat their grub (bile tastes extremely bitter) but they both > survived :-) > > [MAP] If it's just bile (nice call !), then I'm sure it'd be fine > to eat since there are culinary traditions that use bile regularly, > and it follows the basic " every part of the animal is edible " rule of > thumb. It is really easy to have the bile juices spill all over the > innards during a slaughter; I've had it happen myself in my handful of > slaughter visits. > > But my question is: why would it turn green after cooking, and not be > green beforehand? > > By the way, if the green showed up right away after cooking, then it > couldn't possibly be any kind of bad microbial stuff like molds > because they couldn't grow that fast and not during high temps! So it > seems really likely this green liver is totally safe if I'm > understanding it correctly. > > Mike > SE Pennsylvania > > The best way to predict the future is to invent it. -- Alan Kay Yes, it is totally bright, flourescent green and it only comes after cooking. I agree that it wouldn't be some type of microbial stuff, but what about toxins that the animal could have ingested? Could toxins turn color after cooking? Sara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2005 Report Share Posted February 14, 2005 what is the bright green color that sometimes comes when you cook liver? There are various pigments in meat which can give it an iridescent or greenish cast when exposed to heat and / or processing. If it were spoiled it would most likely be slimy, sticky, and / or have an off odor. HTH Cheryl C-Ky ADHD http://comfort4adhd.tripod.com/ CountyKyFreeCycle/ Dom's Kefir in-site for information: http://users.chariot.net.au/~dna/kefirpage.html ---------- No virus found in this outgoing message. Checked by AVG Anti-Virus. Version: 7.0.300 / Virus Database: 265.8.7 - Release Date: 2/10/2005 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2005 Report Share Posted February 14, 2005 what is the bright green color that > sometimes comes when you cook liver? I don't mean the normal, > grayish color that most cooked liver has, I mean like BRIGHT green. > Does anyone know what this is and if it is OK to eat it? THANKS! Sara, I dunno, never seen it, but it sounds bile-ish to me. Very bile-ish. Does it create any taste sensation? B. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 15, 2005 Report Share Posted February 15, 2005 > what is the bright green color that > > sometimes comes when you cook liver? I don't mean the normal, > > grayish color that most cooked liver has, I mean like BRIGHT green. > > Does anyone know what this is and if it is OK to eat it? THANKS! > > Sara, > I dunno, never seen it, but it sounds bile-ish to me. Very bile- ish. > Does it create any taste sensation? > B. No, it tastes just like liver usually does. So, if it is bile, is the concensus that eating it is harmless? Then of course there is the other question of, why is it only green once it is cooked? Sara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 15, 2005 Report Share Posted February 15, 2005 wrote: >No, it tastes just like liver usually does. So, if it is bile, is the concensus that eating it is harmless? Then of course there is the other question of, why is it only green once it is cooked? I was recently separating the contents of a huge box of chicken giblet bags for doggie dinners and I found three of them that were stained bright green. These were all raw BTW. I'm wondering if it is because chicken liver is a lighter colour than beef liver and perhaps it's not as noticeable on the dark beef liver.... and the K9's Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 15, 2005 Report Share Posted February 15, 2005 > >[MAP] If it's just bile (nice call !), then I'm sure it'd be fine >to eat since there are culinary traditions that use bile regularly, >and it follows the basic " every part of the animal is edible " rule of >thumb. It is really easy to have the bile juices spill all over the >innards during a slaughter; I've had it happen myself in my handful of >slaughter visits. > >But my question is: why would it turn green after cooking, and not be >green beforehand? I don't know about all foods, but garlic often has this problem, and the issue is *copper*, which turns very green under certain circumstances (esp. if near acid: did you use vinegar or wine in the recipe?). In large quantities copper can be toxic, but apparently the amount in garlic isn't. Bile juices are also a good candidate, but bile is basically one of those " enzymes " that folks take to help digest food, and you produce a mess of it yourself, so I can't see why it would be harmful. Anyway, I've eaten some green liver myself, I never thought much about it, just that liver gets green sometimes. -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2005 Report Share Posted February 16, 2005 Heidi Schuppenhauer wrote: > > I don't know about all foods, but garlic often has this problem, and > the issue is *copper*, which turns very green under certain > circumstances (esp. if near acid: did you use vinegar or wine in the > recipe?). In large quantities copper can be toxic, but apparently the > amount in garlic isn't. Super, you just answered my green question, about my picked garlic which turned a glorious bright green! It is sitting in the back of my fridge, I haven't used much of it as I had been meaning to ask if it was okay! Thank you : -) Quote Link to comment Share on other sites More sharing options...
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