Interesting patina... From chicken?

K

KennyB

Joined
Jan 19, 2010
Messages
2,312
I stir fried some chicken breast/tenderloins today. They left an interesting blue patina... Never seen this before. I had to defrost them, maybe they got acidic from being heated slightly?

 
I got a similar patina, although a bit darker blue from cutting steak, I think I've read that its caused by something in blood.
 
Blood is full of salts and trace carbonic acid. Since you stir-fried, I imagine you probably added a salty sauce?

Bacon turned my K390 slightly blueish. I imagine from the salts.
 
Hard to say exactly what causes the blue.

for me, most meat makes blue. But even things that aren't hot or salty such as stacks of green onions make my carbons turn blue.
 
Hmm, interesting. I've cut plenty of beef and bacon with carbon blades before and never saw this. Only thing I've seen do it was potatoes, so I thought it was exclusive to those.
 
IMG_0414_zps4d6737a6.jpg


I have all sorts of colors going on this carbon. Red orange yellow green blue and purple. Don't worry its none of the bad kinds, none of it wipes off
 
The color of patina does not depend on the composition of the film that much, it rather depends on its thickness: at least at the beginning. Later on it all becomes gray as we all know: that is when the light can not penetrate the oxidized layer and come back reflected from the "proper metal".
I hope that helps. :D
 
Jjaonty, I sharpen my own knives at home or at work.

I use only an 8000 grit japanese stone.
 
You must log in or register to reply here.
Back
Top