Yesterday I set up my slow cooker to cook a chicken dish, starting at 11 a.m. I included skinless chicken thighs, chopped onions, a little sherry, a little lemon juice, black pepper, a little red pepper and a lot (ca. 20 cloves) of roughly chopped garlic.
When I got home at 2:30 the house smelled good. I peeked in the pot and was stunned to find that the chunks of garlic on top (not down in the cooking liquid) had turned bright blue! I stirred it down into the liquid and left it until 6. The garlic had turned back to a normal beige and all was cooked and tasty.
Any ideas why this might have happened?
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