{"id":2172,"date":"2019-05-16T14:07:18","date_gmt":"2019-05-16T06:07:18","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=2172"},"modified":"2020-12-28T07:23:07","modified_gmt":"2020-12-27T23:23:07","slug":"my-chicken-has-a-blue-spot","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2019\/05\/my-chicken-has-a-blue-spot\/","title":{"rendered":"My chicken has a blue spot"},"content":{"rendered":"\n
\"\"\/<\/figure>\n\n\n\n

Yesterday I cut up some chicken and marinated it full fat yogurt and homemade tandoori massala<\/a>. Today, when I went to cook it, I discovered that several pieces had bright aqua spots on them. Spots that I know for sure weren’t there when I cut the chicken up and put it to marinade.<\/p>\n\n\n\n

What are they? One theory is that the garlic powder in the massala may have reacted with the yogurt to change colors. Garlic has been known<\/a> to do that. Another, is that it’s “oxidation” or mold.

I’m posting this here in case it happens to someone else and they go around searching for answers in the internet. I may not have them, but at least they’ll know they are not alone.

BTW, I decided to cook the chicken and eat it. It’s been a few hours and so far, I haven’t dropped dead. I’ll update if I feel like I wish I was dead tonight or tomorrow.<\/p>\n\n\n\n

Update: It’s now the next morning and I’ve felt no ill effects from making the chicken.<\/p>\n\n\n\n

I used boneless, skinless chicken thighs (about a week old, but still under the expiration date – it didn’t smell at all), a homemade tandoori masala made from ground coriander, cumin, garlic powder, ginger, cloves, mace, fenugreek seeds, cinnamon, black pepper, cardamom and nutmeg, and Mountain High original plain yogurt<\/a> (which contains
Cultured Pasteurized Milk – cultured with
S. thermophilus, L. bulgaricus, L. acidophilus, B. bifidus, and L. casei -, Fruit Pectin, Vitamin A Acetate, Vitamin D3) . The leftover yogurt shows no discoloration.

Foster Farms says they’ve never seen anything like this. <\/p>\n","protected":false},"excerpt":{"rendered":"

Yesterday I cut up some chicken and marinated it full fat yogurt and homemade tandoori massala. Today, when I went to cook it, I discovered that several pieces had bright aqua spots on them. Spots that I know for sure weren’t there when I cut the chicken up and put it to marinade. What are […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[327],"class_list":["post-2172","post","type-post","status-publish","format-standard","hentry","category-food-items","tag-boneless-chicken","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/2172","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=2172"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/2172\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=2172"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=2172"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=2172"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}