What is Adobo spice?
Adobo spices is a versatile spice and marinade used in Spanish cuisine and also in a specific method of Philippine food preparation. The Spanish marinade is a supply or mixture of various ingredients such as oregano, garlic and black pepper, which are used to maintain raw foods and to flavor before cooking. Spain named a similar but unrelated Philippine aroma and cooking Adobo after the conquest of the Philippines at the end of the 16th century. The clear Filipin Adobo spice is used in food or seafood marinated in vinegar and garlic and then brown in oil.
The primary spice in Spanish spice Adobo is pepper. This gives the marinade its distinctive red color. Oregano, garlic and salt add another taste. The basis of the marinade is vinegar. This marinade is widely used in former Spanish colonies on the American continent. As a result, adobo spice recipes differ significantly in regions and may include ground chipotle chipotle and cumin.
Spanish developed this marinadeIn front of cooling, when it was more difficult to keep fish and meat. The pepper has antibacterial properties that, together with the vinegar, help extend the life of food that would otherwise spoil quickly. With the advent of cooling, Adobo spice moved from the preservative to the aroma and the marinade applied before cooking.
This spice is used to flavor everything from French fries to black soybeans. Adobo recipes are available in many Latin cuisine and barbecue cookbooks. Premade Adobo can also be purchased at most food stores, although the spice mixture may vary depending on the origin of the product.
After Spanish arrived at the Philippines at the end of the 16th century, they discovered a marinade superficially similar to their own spice Adobo and gave and other name. Two types of Adobo spices are not synonymous. The original term for this Philippine food and the method of food preparation and marinade is lostting. Unlike Spanish spices, which is added to different marinated dishes, the Philippine method uses it in a specific meal.
The Philippine Adobo usually includes pork or chicken cooked slowly in vinegar and soy sauce. The core of this type of spice consists of crushed garlic, black pepper and bay leaf. The bowl is then in the oven united or brown until it is crunchy. Acetic vinegar inhibits bacterial growth and gives this food long life.
In addition to using in the Philippine cuisine, the taste of Adobo spice was developed for commercial products. It is used to introduce many refreshments in the Philippines. Nuts, tokens and soups can be made and sold as flavored Adobo.