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Chipotles en adobo —smoked, ripe jalapeño peppers in adobo Peruvian adobo chicken made from dried aji panca (yellow lantern chili, Capsicum chinense). Adobo or adobar (Spanish: marinade, sauce, or seasoning) is the immersion of food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor.
Instant Pot is a brand of multicookers manufactured by Instant Pot Brands. The multicookers are electronically controlled, combined pressure cookers and slow cookers . The original cookers were marketed as 6-in-1 appliances designed to consolidate the cooking and preparing of food to one device.
A specialty of Iranian cuisine consisting of crisp, caramelized [37] rice taken from the bottom of the pot in which the rice is cooked. [38] Tangyuan: China, Taiwan and Southeast Asia: A traditional (at least from the Ming dynasty) food that is made from glutinous rice paste that has been rolled into small balls, boiled, then put into a soup base.
The most basic ingredient of adobo is vinegar, which is usually coconut vinegar, rice vinegar, or cane vinegar (although sometimes white wine or cider vinegar can also be used). Almost every ingredient can be changed according to personal preference. Even people in the same household can cook adobo in significantly different ways. [18] [22]
Rice glue (Japanese: 続飯, romanized: sokui) is a gel or liquid adhesive made of a smooth mush of well-cooked white rice, diluted to the desired thickness with water. [ 1 ] [ 2 ] It has been used since antiquity for various arts and crafts; for instance, it is a woodworking [ 1 ] and paper glue. [ 2 ]
A chipotle (/ tʃ ɪ ˈ p oʊ t l eɪ /, / tʃ ɪ ˈ p ɒ t l eɪ /, chi-POHT-leh, chi-POT-leh; Spanish: [tʃiˈpotle]), or chilpotle, is a smoke-dried ripe jalapeño chili pepper used for seasoning. It is a chili used primarily in Mexican and Mexican-inspired cuisines, such as Tex-Mex and Southwestern United States dishes.
A paste made of fat and flour and often stock or milk is an important intermediary for the basis for a sauce or a binder for stuffing, whether called a beurre manié, [2] a roux [3] or panada. [4] Sago paste is an intermediary stage in the production of sago meal and sago flour from sago palms.
The Settlement Cook Book (1901) and 34 subsequent editions by Lizzie Black Kander; The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes (1901) by Mrs. W.G. Waters; Various cookbooks (between 1903 and 1934) by Auguste Escoffier; Edmonds Cookery Book (1908) by T.J. Edmonds Ltd