tag:blogger.com,1999:blog-8214070492799212724.post2711345937169442081..comments2024-03-27T13:42:53.239-07:00Comments on Mely's kitchen: Chicken Feet AdoboMelyhttp://www.blogger.com/profile/06551463817664652954noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8214070492799212724.post-36628470195201730322013-09-05T18:24:05.015-07:002013-09-05T18:24:05.015-07:00Maybe because some believed that putting the vineg...Maybe because some believed that putting the vinegar at the earlier stage of cooking will make the meat texture rough, which is true if you do not know the secret :-) to avoid it, after putting the vinegar do not mix it, you need to wait until the vinegar is boiling before mixing it. It is better to put the vinegar at an earlier stage of cooking to make the meat more flavorful.melyhttps://www.blogger.com/profile/17786429433962305155noreply@blogger.comtag:blogger.com,1999:blog-8214070492799212724.post-25304973848732767062013-09-04T22:33:40.822-07:002013-09-04T22:33:40.822-07:00How come in some adobo recipes, the vinegar is add...How come in some adobo recipes, the vinegar is added only in the last part of the cooking, after the meat is already tender? Is there a reason for that?Anonymousnoreply@blogger.com