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Never had a recipe of his let me down, but his chicken adobo recipe (where you simmer a sauce of sugar, soy sauce, and vinegar for like an hour) practically des

Never had a recipe of his let me down, but his chicken adobo recipe (where you simmer a sauce of sugar, soy sauce, and vinegar for like an hour) practically destroyed my wok's seasoning. The sauce was almost caramel like by the end of it, which let to a ton of caked on burnt bits I could only scrape off aggressively, and then the vinegar evaporation created what I can only call steam bubbles in the patina that caused them to flake off like paint chips. I had to pretty much scrape everything off and start from scratch on reseasoning the wok after that. It's still not quite back to what it was before "the Adobo event" (as my girlfriend calls it). Still a delicious recipe, but, I learned to use my deep saute pan for it in the future.

wonnage 5y ago
If it’s the one I’m thinking of then the first line of the recipe is “Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan”, i.e not something that requires seasoning
mazelife 5y ago
Yes, a wok is a somewhat strange choice for that dish. I'm not really an "expert" on Pinoy food but my partner is Filipino and I've seen this made many times by him, his family, or even friends of his when we have visited the Philippines and never once did a wok come into it. Either a dutch oven our a large saucepan is what I've seen used, since you really want to cover it so it braises evenly. The sauce is always fairly thin as well, nothing approaching a caramel-y consistency.
- AdmiralAsshat 5y ago
  When he did the video for it I think he was using drumsticks, so I guess his idea was that the sloped sided wok allowed you to minimize the amount of braising liquid needed, since the drumsticks can lay meat-side down in the middle and have the bones stick up out of the liquid. But since I mostly use boneless chicken thighs anyway, that didn't help too much. They needed to be uniformly covered.

wonnage 5y ago

If it’s the one I’m thinking of then the first line of the recipe is “Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan”, i.e not something that requires seasoning

mazelife 5y ago

Yes, a wok is a somewhat strange choice for that dish. I'm not really an "expert" on Pinoy food but my partner is Filipino and I've seen this made many times by him, his family, or even friends of his when we have visited the Philippines and never once did a wok come into it. Either a dutch oven our a large saucepan is what I've seen used, since you really want to cover it so it braises evenly. The sauce is always fairly thin as well, nothing approaching a caramel-y consistency.

AdmiralAsshat 5y ago
When he did the video for it I think he was using drumsticks, so I guess his idea was that the sloped sided wok allowed you to minimize the amount of braising liquid needed, since the drumsticks can lay meat-side down in the middle and have the bones stick up out of the liquid. But since I mostly use boneless chicken thighs anyway, that didn't help too much. They needed to be uniformly covered.