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..
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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).
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