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!
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! 
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!
