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Smoky Chipotle in Adobo from 'Mastering Fermentation'

Cook the Book Kate Williams Post a comment

Chipotles in adobo are one of those pantry staples that I always have around the house, but it never would have crossed my mind to make them myself. I definitely wouldn't have thought to ferment them.This recipe from Mastering Fermentation does just that. More

Smoky Chipotle in Adobo from 'Mastering Fermentation'

Serious Eats Kate Williams 1 comment

Chipotles in adobo are one of those pantry staples that I always have around the house, but it never would have crossed my mind to make them myself. I definitely wouldn't have thought to ferment them.This recipe from Mastering Fermentation does just that. More

Sunday Supper: Slow Cooker Filipino Pork With Garlic Fried Rice

Sunday Supper Jennifer Olvera 1 comment

This simple slow-cooker adobo pork with garlic fried rice is tangy, comforting, and delightfully fragrant. More

Slow Cooker Filipino Pork With Garlic Fried Rice

Serious Eats Jennifer Olvera 33 comments

This simple slow-cooker adobo pork with garlic fried rice is tangy, comforting, and delightfully fragrant. More

Pork Adobo

Serious Eats Max Falkowitz 2 comments

Adobo is more a cooking style than a recipe. Pork, chicken, fish, beef, or pretty much any protein you want can be adobo'd. Some cooks swear by coconut milk, others consider it verboten. You can add coriander, cumin, and chiles (smoked or fresh), or just stick to classic bay leaf, as I've done here. Even the inclusion of soy sauce is negotiable. There are few rules with adobo, and fewer agreements about what constitutes it. More

Sous-Vide 101: Tacos de Lengua

Serious Eats J. Kenji López-Alt 23 comments

Not only does cooking a tongue sous-vide make for complete set-it-and-forget-it ease (as it does with any braised or confit dish), it also creates a more flavorful finished product as the tongue slowly stews in its own juices. More

Grilled Honey Chipotle Wings

Serious Eats Joshua Bousel 11 comments

Ever since The Food Lab uncovered the baking powder for crispy wings trick, I've been rocking grilled wings all the time. With my wings now near perfection—my wife even suggests them anytime we have company, her sly way of getting more for herself—I've been branching out beyond the usual buffalo and trying out different sauces. The latest, and greatest, incarnation were wings slathered in a honey chipotle glaze. More

Dinner Tonight: Chicken Adobo

Serious Eats Blake Royer 23 comments

Chicken Adobo is a Filipino dish I first cooked in a class at The Chopping Block cooking school in Chicago, and I was amazed at how delicious it was, despite its relatively easy preparation—just dump everything into a pot and... More

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