Sometimes when I cook chicken breasts in my iron skillet, these dark green spots appear. To me they look like a nasty mold, but I'm sure thats not what they are because they appear within an hour or two after cooking, and they never spread. I wonder if its some kind of reaction with the iron pan. I tried a different iron pan and got the same thing. They are cooked without oil. The green spots are only on the outside of the chicken - I've been slicing that part off and eating the rest of the chicken, and it tastes normal.
Cross-posted in Health.
|Nutrition Good Eating|
|59 members and 9,646 guests|
|angeebaby , bananabee , belltree , bhavinsw , ChrissyW , cocoheart , cynthia mosher , Daisy88 , Devaskyla , EllaD , elliha , funfunkyfantastic , FyerFly , happyhats , IntoTheRoseGarden , japonica , jojobean , katelove , KosmicMama , LadyAnnibal , LHcj2008 , lilmissgiggles , LiLStar , mama2004 , Mandinka , marilyn612 , mckittre , metafisica , Milk8shake , MissMuffet , MsBe , Muriel2016 , NaturallyKait , Nazsmum , nikkialys , perkier , ron.schaffner , rruchishrimalli , sarafl , Serafina33 , shantimama , SkiBum , Smokering , sofreshsoclean , springersw , Springshowers , static , suvisade , TBallman , TeeThatsMe , ThePrimMom4 , Tigerle , TrishWSU , Tweety_Bird , wassernixe , weliveintheforest , Wild Lupine , Wild Rose|
|Most users ever online was 449,755, 06-25-2014 at 12:21 PM.|