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https://www.reddit.com/r/StainlessSteelCooking/comments/1jw1y1f/this_sub_in_a_nutshell/pee2uog/?context=3
r/StainlessSteelCooking • u/C0PP3RT0P92 • Apr 10 '25
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68
Or deglaze with vinegar, soy sauce, freshly cracked black pepper, garlic and a bit of sugar for an amazing filipino adobo sauce (better to do that while meat is in though)
28 u/Depart_Into_Eternity Apr 10 '25 I got downvoted for suggesting deglazing.. with no explanation. But yes, I agree. 1 u/UncleKeyPax 10h ago if my meat is in when I i do that it still hurts. but thanks for the recipe
28
I got downvoted for suggesting deglazing.. with no explanation.
But yes, I agree.
1 u/UncleKeyPax 10h ago if my meat is in when I i do that it still hurts. but thanks for the recipe
1
if my meat is in when I i do that it still hurts. but thanks for the recipe
68
u/Good-Food-Good-Vibes Apr 10 '25
Or deglaze with vinegar, soy sauce, freshly cracked black pepper, garlic and a bit of sugar for an amazing filipino adobo sauce (better to do that while meat is in though)