Wondering why my garlic confit took on a greenish hue - any ideas?

KylieChan

Novice Foodie
Wondering why my garlic confit took on a greenish hue - any ideas? 🧐🌱 I followed a recipe, but my garlic turned green during the cooking process. Any insights on what might have caused this or if it's still safe to eat? Thanks for your help! 🤔🌟
 
Totally normal! 😊 Garlic can turn green due to a reaction between sulfur compounds and trace amounts of acids. It’s still safe to eat, just a bit of kitchen chemistry at work!
 
Back
Top