Why is my mince Brown after defrosting?

Online Answer
The colour in minced meat comes from two types of Myoglobin. When myoglobin comes into contact with oxygen, it forms oxymyoglobin, which has the bright, red colour of beef. After several hours or days, the oxymyoglobin can convert to metmyoglobin, which has a brown-grey colour.
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Garlic in a jar can sometimes have an 'off' flavour which is still detectable in cooked dishes. It's also not as strong as fresh garlic so it takes a couple of teaspoons to give the equivalent flavour of one clove of fresh garlic..
You're to use 1/8 teaspoon powder garlic for every ½ teaspoon of minced garlic called for in the recipe and ¾ for every three teaspoons of minced garlic. The garlic-to-garlic ratio is low because garlic powder is more potent than garlic cloves.
Crushed garlic releases mild flavor over a long period of time, while minced garlic has a more intense, immediate flavor. To crush garlic, mash the cloves with the flat side of a chef's knife. To mince garlic, you can chop it yourself or use a garlic press.
Almost all recipes specify chopped or minced garlic. I use a garlic press, as it is so much easier. ... The short answer: There is no significant difference between mincing and pressing fresh garlic cloves. ...
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  • 2 Make saucy shredded chicken. ...
  • 3 Use your chicken as a salad topping. ...
  • 4 Use chopped up chicken for soup. ...
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  • Mincing, slicing, or roasting whole (Pun not intended.) When you mince garlic or chop it into a paste, you're releasing some very intense flavors. Minced cloves "will distribute more flavor in a dish and is perfect in sauces and marinades," according to Claudia Sidoti, head chef at Hello Fresh (via Eat This).