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 Post subject: Adobo, what and how?
PostPosted: Fri Dec 04, 2015 6:02 pm 
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I have never heard of Adobo until I got the Veginomicon.....but the book says nothing about how to make it. Need help on this one.

also I think that coconut oil will work as a non hydrogenated shortning.....true?


and I need a cheap source of Ager powder.


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 Post subject: Re: Adobo, what and how?
PostPosted: Fri Dec 04, 2015 6:07 pm 
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Which recipe are you referring to?

Are you in the US? Adobo is a spice mix you can buy or it is a dish but considering you are referring to a recipe, I'd assume you are talking about the spice mix.

People have had mixed results with subbing coconut oil for shortening, again which recipe is it?

And agar can be found in Indian markets and Asian markets

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 Post subject: Re: Adobo, what and how?
PostPosted: Fri Dec 04, 2015 6:22 pm 
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chipotles in adobo sauce? is that what you're referring to?
it comes in a jar usually found with Hispanic foods

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 Post subject: Re: Adobo, what and how?
PostPosted: Sat Dec 05, 2015 8:49 am 
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I think chipoltles in adobo are the only use of adobo I've seen in V'con.


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 Post subject: Re: Adobo, what and how?
PostPosted: Mon Dec 07, 2015 1:18 pm 
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yes there is only one that I saw. well it is not important...

I was thinking about adding some safflower oil to coconut oil and stirring in when the coconut oil is melted. but then I would have to chill the oil fast to keep it from separating.


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 Post subject: Re: Adobo, what and how?
PostPosted: Mon Dec 07, 2015 1:27 pm 
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I'd be hesitant to subsitute coconut oil for shortening as they don't have all the exact same properties and it might be a disaster.

As far as adobo is concerned, I would think they mean the chipotles in adobo that comes in a little can at well stocked groceries. You can use the sauce that the chipotles are in for things.

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 Post subject: Re: Adobo, what and how?
PostPosted: Mon Dec 07, 2015 1:35 pm 
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Yes, adobo is a type of sauce so the chipotles in adobo are smoked chile peppers in adobo sauce, which you can find in cans in Latin american markets or latin american sections of other markets. It adds a nice smoky, spicy flavoring to dishes.

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 Post subject: Re: Adobo, what and how?
PostPosted: Tue Dec 08, 2015 12:43 pm 
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For shortening, I have been using Nutiva's shortening which is a blend of red palm and coconut oils. Doesn't impart any extra taste on things, and I've had good luck with things coming out perfect with it. It's easy for me to find, they have it at my regular grocery store here (HEB). Nutiva claims their red palm oil to be "orangutan safe" and Fair Trade certified from Ecuador.

Chipotles in adobo sauce are found cheap and canned.. they are great to put in tacos, fajitas, burritos, etc. There is also adobo chili powder, which I am pretty sure Isa has called for in at least one recipe that I can't remember anymore. I personally didn't like it much, but maybe I got a bad brand. I just use regular chili powder instead if I see it called for now.


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 Post subject: Re: Adobo, what and how?
PostPosted: Tue Dec 08, 2015 2:05 pm 
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also i know Isa's recipes call for "non hydrogenated" shortening but any shortening will work. someone correct me but i think it's just a health preference.

i just use Crisco

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 Post subject: Re: Adobo, what and how?
PostPosted: Sun Dec 13, 2015 7:23 am 
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As far as Chipotles in Adobo sauce I usually open the can, take out them one after the other, slice them open and with a blunt knife carefully remove the seeds. Then I put one after the other in a freezer bag and use a twixit between each one so they're separated and put the whole chiles string into the freezer.
The seeds I stir into the remaining sauce and press the whole thing through a fine sieve to get rid of the kernels and remaining chiles and freeze that smooth kernelfree sauce in an icecube tray with about 2 teaspoons sauce in each. This too I put into the freezer.

Very easy to chop up both the frozen chile and not-too-hot-sauce whenever I need a bit of spice but not too much :)


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 Post subject: Re: Adobo, what and how?
PostPosted: Sun Dec 13, 2015 8:54 am 
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I wish we could buy Chipotles in Adobo in normal supermarkets here. I ordered them online once and another type I found a Latin delicatessen store but it was so expensive. I really loved the taste, though. I also put them in the freezer to use them several times.

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 Post subject: Re: Adobo, what and how?
PostPosted: Sun Dec 20, 2015 5:15 pm 
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LisaPunk wrote:
also i know Isa's recipes call for "non hydrogenated" shortening but any shortening will work. someone correct me but i think it's just a health preference.

i just use Crisco

This is correct, as far as I know. FYI Crisco now only contains fully hydrogenated oil and no trans fats, so it should not be as bad for cardiovascular health as those that still contain partially hydrogenated oil and significant trans fats (it's kinda hard to find these anyway).


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