Don’t use brown sugar for cooking adobo. Ahahahaha.
I don’t get it. Its actually the first time I use brown sugar for cooking viands. I often use it only for cooking minatamis desserts. We ran out of white sugar and I forgot to grab one when I bought vinegar at a nearby sari-sari store.
What happened? The adobo wasn’t “tuyo” yet and still the food smells like it was burning na. Maybe its also because I had the fire at medium level. So I had to cook it again, well twice, since I tried boiling out the burnt taste before I cooked the pork again.
But yeah, it still taste a little burnt but manageable. At least the food is not entirely sayang, no?
on Jun 11th, 2008 at 8:24 am
Well, I do recommend brown sugar for cooking, in fact, we use it sa carinderia namin, why? ’cause it’s not processed like the white one. Well, maybe it’s also processed but di naman katulad sa white.