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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.
It may also be further browned in the oven, pan-fried, deep-fried, or even grilled to get crisped edges. [22] [28] Adobo has been called the quintessential Philippine stew, served with rice both at daily meals and at feasts. [21] It is commonly packed for Filipino mountaineers and travelers because it keeps well without refrigeration.
Goya Foods, Inc. is a producer and distributor of foods and beverages sold in the United States and many Spanish-speaking countries. It has facilities in the United ...
Remove, season with salt and pepper, and set aside to cool. Reduce the oven temperature to 300°F. Toss the shiitakes with another 2 1/2 teaspoons of oil, spread them out on a baking sheet, and transfer to the oven. Roast just until the mushrooms begin to shrivel, about 30 minutes. Season with salt and pepper and set aside to cool.
Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."
New Mexico red chili peppers "Carne adovada" is a baked meat dish that is a specialty in New Mexican cuisine. In its simplest form, raw pork is cut into strips or cubes and placed in a large plastic bag with New Mexico red chili powder or minced red chili peppers (Hatch, Chimayo, or guajillo chili peppers), garlic, oregano, cumin, lime/lemon juice and/or vinegar, and salt, then mixed and ...
The coating known as seasoning is formed by a process of repeatedly layering extremely thin coats of oil on the cookware and oxidizing each layer with medium-high heat for a time. This process is known as "seasoning"; the color of the coating is commonly known as its "patina" - the base coat will darken with use. [9]
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