Weissman's Adobo honors the basic Adobo and puts twists on it that are still within the Asian standards. Panlasang Pinoy fron the channel name itself does the Adobo that us Filipinos can relate to. Zakarian's Adobo is the most foreignized version of Adobo. Habanero? Lemon? Fresh herbs? Those ingredients should NOT be in Adobo. It's still amazing that our humble Adobo is everywhere in the internet, even those famous chefs have their own version. Whether they adhere to the basics or putting their own twists as to make it unique, Adobo is just DELICIOUS!!!!
Zakarian's "adobo" is a travesty and really should just be called "soy and vinegar braised chicken". It's fine if he wants to make his like that for himself, but don't try to pass it off as adobo. Reminds me of the other travesty which was the Bon Appetit version of halohalo.
The thing about Joshua Weismann is that regardless if he adds a slight twist to his food, he still brings a lot of respect to any asian cuisine. In fact, that is his strongest suite.
It’s also not like most Filipino people have some weird thing with foods where we care if you tweak the recipe. Just happy people actually explore our under appreciated cuisine.
I'm not the biggest fan of Joshua's UA-cam content (imo he's a little bit too extra, but I guess that's just the niche he's choosing in trying to bring more fine dining techniques/ingredients to home cooking) But he is obviously super talented and doesn't just develop recipes willy nilly... If it's his recipe, you know it's going to be very very good
Some say that humba is just a Visayan version of adobo, but there are actually different humba versions. Some use tausi, some don't. One version in Leyte even uses tablea. I hope FEATR will do a feature on humba.
Humba primarily uses pork belly unlike Adobo that it's a cooking process that may use a variety of meats and vegetables. The tausi in Humba harkens back to the Chinese origins of the dish.
I can see that. Ang difference lang na alam ko sa Adobo at Humba ng Leyte eh ang humba eh may star anise at yung parang langka na manipas at pahaba(di ko alam ang tawag).
@@rodming9277 , just star anise? Nope. In some parts of Leyte and Samar, humba has tablea, panutsa instead of brown sugar, peanuts instead of tausi, and banana blossoms. The langka-like thing you mentioned is probably the puso ng saging.
The difference between Weissman's adobo and Zakarian's adobo are the collection of ingredients used. Weisman's adobo's ingredients were available before trade globalization happened in the Philippines. There was a a time we used sweet soy sauce (kecap manis) that came from the Barter Trade area in Zamboanga (this was during the early 80s).
Johua W absolutely loves adobo! He got the best flavors in his different steps; balanced ingredient (nice sublime touch w/ palm sugar & the dark soy for color) combination in his marinade, crucial - he browned the chicken first to get that flavorful fond at the bottom of the pan before slowly braising it in the adobo marinade. He respected the classic adobo recipe and got the best results.
My mom's version(my favorite) is adobo sa puti. Just the usual ingredients but without the soysauce and no sabaw, just tender meat, peppercorns and lots of crunchy/soft garlic. It's perfect pag may ganap like picnic or swimming because it won't spoil. And the longer it sits on the countertop, the better it taste!
My favorite chicken adobo version is Danica Sottos’s ❤ I tried her recipe with pork too and it tastes as good. I like the adobo that separates oil from the sauce. My personal preference.
i think the reason why filipino cuisine is rising to fame is because it's very simple to prepare yet still packs a strong yummy flavor, its a great contribution to the food community
I think the reason Panlasang Pinoy's version didn't get the approval is because it is the most common way or ordinary way to cook adobo. Foreigners may give more nods to his version while our taste buds craves for something "unique".... maybe not as unique as the second adobo ^_^
@@rjvislenio Understandable the same mentality when OFWs decides to sell kwek kwek and betamax in other countries, ordinary things will turn a extra ordinary when you take it abroad
Tbh, I tried PP’s recipes very early on in my cooking journey because I really have zero knowledge and skills on homecooked filipino meals. But I didn’t find it the same as our meals back home. I do still want to thank PP coz I was able to have a dab at cooking following his recipes. No hate.❤
Joshua Weismann cooked a modern style adobo (modern/personalized adobo) Panlasang Pinoy cooked an almost classic Adobo so for me both of them got it perfect. Note: even me when i cooked adobo i marinate the chicken or pork for atleast 3 hrs. You'll see the result when you cook the dish you will notice even the pork or chicken alone without the sauce still has a strong flavour.
I personally prefer the version with no searing step. Long low and slow reduction and caramelization of the meat, tender as if it were confited. There is something really really good about it when done the traditional and original way.
Thats how i cook my adobo too... adobo is one of the easiest to cook, you just have to put everything in a pot... no water and only a small amount of oil... And just wait for it cook and be slightly fried from its own oil...
There are 3 cooks in our household and each one of us has their own versions of adobo. One of those versions are just like how you described your preferred version and it's good! Especially on adobong paa ng manok.
Searing is always better as it makes the meat more tender. Boiling gives it a rubbery texture. The main reason why we sear our meat in high heat before boiling it is because frying the skin gives the Maillard reaction that makes the flavor more intense and provides better caramelization, compared to boiling it on water. The fatty skin makes it more crispy and gives more flavor throughout the cooking process. But honestly just try them both and see for yourself.
Joshua's adobo is the improvised/ customized version of Panlasang Pinoy's adobo (classic). If Panlasang Pinoy will also improvised his version then I believe he will end up on top. The very reason is that Americans taste buds (preference) are different from us Pinoys. You will agree if you know how to cook delicious adobo.
I make chicken adobo frequently, closest to Weissman's... Recently I had a jalapeno that I wasn't going to use so I sliced it and put it in the marinade... It may be blasphemous but honestly, a bit of heat with the garlic, sour, salty, sweet and savory flavors was quite good. I would do it again... Love your content, take care.
I'm Filipino and visited various provinces from the south up to the north and east and west of the Visayas. Filipino dishes has the same basics, except some additions and omissions. The first time I tasted Adobo with Gata in Samar. Adobo with Chilis is more of personal preference. But in Bicol, known for their chili dishes? Did not even tasted any Adobo with Chilis. I like spices, I always add Chilis or any thing that is spice. In the mountain province, I've tasted chicken soak in vinegar but no Soy Sauce. Either they ran out, I don't know. It's marinated, so I think it's still considered Adobo.
There's numerous way to cook adobo, but there's only one classic way to eat adobo, and that's a day or two after it was cooked. Many think that marination of adobo is before cooking but its more on after. Adobo is a food preservation method to start with.
@@pihermoso11 Yes, it's a German last name that translates literally to "White man", and W's make a "V" sound in German. Would be pronounced like "vice-mahn". However in America it would pronounced more like "Wice-men" since most are over a hundred years removed from their German ancestors by now.
My approach to preparing adobo is free-for-all approaches. One can use vinegar of any variety, kind and nationality. It doesn't matter. I even tried acv and kalamansi juice, and they tasted just as fine. So long it's marinated and has basically garlic, pepper salt and bay leaves it's relatively okay. I used honey instead of brown sugar. If you're adventurous you can put in any spices locally available. There's no really fixed rules to follow.
I mean, there's really no right or wrong for adobo. As long as there's soy or salty element, garlic and bay leaves (should never be removed), vinegar or souring agent, you're good. Some prefers saucy, just like Josh, some prefers masabaw to extend number of meals.
The one thing that I would take out of Geoffrey's recipe for adobo is the lemon. Lemon & vinegar don't in my opinion mix well together. Spicy peppers & parsley are fine as condiments on top. I personally would add frued garlic chips 😋
I want to try Weissman’s! It looks good! I think there’s nothing wrong with putting spice though. When I make mine, it’s similar to Panlasang Pinoy but I throw jalapeños in. It’s just basically making adobong jalapeño but I’m cooking it in the same pot as the chicken. Lol. I throw it in whole and eat it separately. I guess at home, you can really do anything and you work with what you have.
I mean putting spicy ingredient is in the Spaniards Adobo sauce anyway. They were the ones who gave the term adobo when they colonize Philippines. Our own term lost in history. 😌
Joel "Marketmanil" is my favorite..its the way I make it most of the time customized for stovetop (because you cant have panggatong na kahoy when you only rent a space in metro manila) ❤️ i cook eith soy sauce if I feel tamad 😁
The funny thing is, I didn't learn how to cook Adobo from my mom. I rather learned how to cook it from Marion Grasby. During the covid pandemic. Marion's adobo is a bit similar to that of Weismann
sorryyy been busy... 😅 yung exam kc parang litanya. kakauwi ko plng. kakain ng dinner. pagluto mo naman ako someday ❤ lambing yan ha, di utos. 😂😊 hahaha
"At the end of the day, it all boils down to preference." By the looks of it, not one of your tasters preferred Zakarian's. 😅 I guess because the base ingredients didn't really stand out and the new ones just confused the flavors more.
Joshua Weissman is my favorite UA-camr chef and I've been watching his vids since he became famous for slapping his ass. A huge fan for more than 2 years now!
Great that you consolidated different adobo recipes into one feature video. However, please be aware that "Weissman" is pronounced as "WISE-man"; and the pronunciation of "Geoffrey" varies but is usually the same as "Jeffrey"🙂
Everybody has an opinion. Adobo ain't that complicated. It was a way to cook food to prevent it from spoiling too quick. Put pork/chicken in a pot with vinegar, bayleaf/laurel, garlic, some salt, maybe some soy sauce. Simmer it all at least an hour. And you're done!
The number 3 looks like the chinese recipe for braised pork cross with vinegar trotters especially with the use of both light and dark soy sauce. The only thing lacking is star anise, cinnamon bark and dried orange peel, rock sugar and of course cooking wine. I also prefer number 3. The one with onions and lemon is too out there i think, its an entirely different dish. I think he going for a fusion dish. Panlasang pinoy is the recipe we use when we cook at home, just too white
My favorite version of adóbo is the Iloilo Province version of adóbo such as "adóbong manók sa istiwítis (Bixa orellana)" and "adóbong báboy sa istiwítis (Bixa orellana)".
cleary the most authentic adobo is the one that has the most intensity of flavor. So remember if you are making adobo keep in mind to put the maximum possible amount of all your ingredients for your adobo.
Not exactly the same ingredients but I cook adobo the same method as Joshua Weissman's. IMO this is the most classic way. Adobong matanda as old folks would say. Walang gisa gisa.
This video is not really about judging the best version of a classic filipino dish, but the best version of a classic filipino dish as interpreted on the internet. As someone who was not born or raised in the philippines, but grew up eating adobo and surrounded by filipino culture, I definitely felt a certain way seeing that joshua weissman was more favoured in this. I mean, it wasn't "Filipino and non-Filipino cooks" it was more like, one Filipino, a fancy white guy, and a hipster white guy. The odds were, the white guy would win! What I love most about adobo, is that its a symbol of my home, my childhood, and my community. If the adobo recipe doesn't come from any of those places, then it's not real adobo.
I am team "my mom's adobo is the best" pa rin. Haha i don't know, it is the simplest way of cooking adobo, mix all ingredients, then boil, until oily. The taste would only be in my memories tho so i have to settle for second best adobo.
Weissman's Adobo honors the basic Adobo and puts twists on it that are still within the Asian standards. Panlasang Pinoy fron the channel name itself does the Adobo that us Filipinos can relate to.
Zakarian's Adobo is the most foreignized version of Adobo. Habanero? Lemon? Fresh herbs? Those ingredients should NOT be in Adobo.
It's still amazing that our humble Adobo is everywhere in the internet, even those famous chefs have their own version. Whether they adhere to the basics or putting their own twists as to make it unique, Adobo is just DELICIOUS!!!!
Zakarian's "adobo" is a travesty and really should just be called "soy and vinegar braised chicken". It's fine if he wants to make his like that for himself, but don't try to pass it off as adobo. Reminds me of the other travesty which was the Bon Appetit version of halohalo.
I’ve used lemon, calamansi, ginger, and oregano in adobo. Sometimes pepper flakes. I still call it adobo. I think it’s ok to personalize your adobo.
What are the twists in Weissman's recipe? I thought it was pretty traditional.
No. Those are Jewish adpatpations.
@@jenniferflores6557they added too much onions, they made it more like "bistek tagalog" 😅
The thing about Joshua Weismann is that regardless if he adds a slight twist to his food, he still brings a lot of respect to any asian cuisine. In fact, that is his strongest suite.
It’s also not like most Filipino people have some weird thing with foods where we care if you tweak the recipe. Just happy people actually explore our under appreciated cuisine.
just reduce the dark and light soy sauce because his was so salty.
what you say is so real joshua is such an respectful person he does researches before cooking recipes from foreign countries unlike other chefs
I'm not the biggest fan of Joshua's UA-cam content (imo he's a little bit too extra, but I guess that's just the niche he's choosing in trying to bring more fine dining techniques/ingredients to home cooking)
But he is obviously super talented and doesn't just develop recipes willy nilly... If it's his recipe, you know it's going to be very very good
You know its western when they add parsley or sprinkles of spring onions on an asian local dish
As a Filipino I'm not even ashamed that I use Joshua's recipe out of all the others. His adobo is just the best for me.
wag ka na mag "as a Filipino" puro pinoy naman mga tao dito
try niyo din yung kay arkitektong kusinero, masarap super
Dude...right?!
@@jrexx2841pinoy pride kahit kalahi natin talohin padin😂😂
same
I've been watching Joshua Weissman as well and I love his version more since it very much reminds me of how we cook adobo at home.
We are huge fans!!
I like the use of rice vinegar.
nasanay sa kano, punta ka na dun sa amerika.
Some say that humba is just a Visayan version of adobo, but there are actually different humba versions. Some use tausi, some don't. One version in Leyte even uses tablea. I hope FEATR will do a feature on humba.
I love humba!
Humba was recently shown in nocebo starring chai fonacier and eva green
Humba primarily uses pork belly unlike Adobo that it's a cooking process that may use a variety of meats and vegetables. The tausi in Humba harkens back to the Chinese origins of the dish.
I can see that. Ang difference lang na alam ko sa Adobo at Humba ng Leyte eh ang humba eh may star anise at yung parang langka na manipas at pahaba(di ko alam ang tawag).
@@rodming9277 , just star anise? Nope. In some parts of Leyte and Samar, humba has tablea, panutsa instead of brown sugar, peanuts instead of tausi, and banana blossoms. The langka-like thing you mentioned is probably the puso ng saging.
As long as the dish retains the flavors of garlic, soy sauce, vinegar, peppercorn and bay leaves, I'm down with how ever you cook it ~❤️Greta
The original bay leaves used were local cinnamon leaves or something similar to tejpatta leaves instead of the Greek bay laurel leaves.
@@abjrfour1seven Yes, I "think think" this one 😆
Joshua's adobo is the same way my kapampangan grandma does her adobo. 🥺💖
The difference between Weissman's adobo and Zakarian's adobo are the collection of ingredients used. Weisman's adobo's ingredients were available before trade globalization happened in the Philippines. There was a a time we used sweet soy sauce (kecap manis) that came from the Barter Trade area in Zamboanga (this was during the early 80s).
i think visual wise and simplicity, Panlasang Pinoy's adobo nails it,,
I just love Abi's accent. It's never pretentious.
Johua W absolutely loves adobo! He got the best flavors in his different steps; balanced ingredient (nice sublime touch w/ palm sugar & the dark soy for color) combination in his marinade, crucial - he browned the chicken first to get that flavorful fond at the bottom of the pan before slowly braising it in the adobo marinade. He respected the classic adobo recipe and got the best results.
I’m Filipino and love to cook. Joshua’s adobo is my go to these days. It’s just an evolved version to me. I also add a dash of balsamic.
Weird bruh
@@alld33z20 best thing about adobo is there is no wrong or right way to do it.
At the end of the day, ang mahalaga ay masarap 😋
True!!
My mom's version(my favorite) is adobo sa puti. Just the usual ingredients but without the soysauce and no sabaw, just tender meat, peppercorns and lots of crunchy/soft garlic. It's perfect pag may ganap like picnic or swimming because it won't spoil. And the longer it sits on the countertop, the better it taste!
The other adobo that would have been fun to recreate was Tasting History’s adobo taken from the Spanish archives!
Yes. This.
Another chef has done that after his trip to the Philippines in search for the original adobo recipe 👍🏼
Love learning new versions of this! Salamat po!
My favorite chicken adobo version is Danica Sottos’s ❤ I tried her recipe with pork too and it tastes as good.
I like the adobo that separates oil from the sauce. My personal preference.
Thanks for this tip. Ni hindi ko alam na meron pala siyang channel. Ngayon hahanapin ko na siya.
@@ChiniWanders yes yes, she has has a lot of recipes in her channel
Hers is my favorite as well!
As a Filipino, the most famous adobo is the one you grew up eating and loving 🥰🤤
Agree... Our moms and aunties adobo... Classic
"Nostalgia is the best flavor"
-a wise chef in UA-camShorts
Omg si abi!!! Waaah more of abi please ❤
i think the reason why filipino cuisine is rising to fame is because it's very simple to prepare yet still packs a strong yummy flavor, its a great contribution to the food community
They all looked mouth-watering. I'm jealous I couldn't be there to taste-test. 🥺🥺🥺
Great video! ❤️❤️❤️👍🏼
I think the reason Panlasang Pinoy's version didn't get the approval is because it is the most common way or ordinary way to cook adobo. Foreigners may give more nods to his version while our taste buds craves for something "unique".... maybe not as unique as the second adobo ^_^
Panlasang Pinoy have plenty of videos on chicken adobo. Its understandable since the one they picked is just the easy version, so its kinda meh.
@@rjvislenio 14 videos specifically
@@rjvislenio Understandable the same mentality when OFWs decides to sell kwek kwek and betamax in other countries, ordinary things will turn a extra ordinary when you take it abroad
Tbh, I tried PP’s recipes very early on in my cooking journey because I really have zero knowledge and skills on homecooked filipino meals. But I didn’t find it the same as our meals back home. I do still want to thank PP coz I was able to have a dab at cooking following his recipes. No hate.❤
Not crazy about adding more sodium via chicken cube. It also alters the taste.
MY CHILDHOOD FAVORITE FILIPINO DISH ❤️❤️❤️ THANK YOU FOR THIS FEATR!
I feel like this video is gonna explode!!! I hope this channel has lots of success in the new year!
Joshua Weissman is a kabayan in my books
It's not controversial because of the ingredients used; it's controversial because he called it TRADITIONAL adobo
Yepp its still adobo. But not Filipino adobo.
Joshua Weismann cooked a modern style adobo (modern/personalized adobo)
Panlasang Pinoy cooked an almost classic Adobo so for me both of them got it perfect.
Note: even me when i cooked adobo i marinate the chicken or pork for atleast 3 hrs. You'll see the result when you cook the dish you will notice even the pork or chicken alone without the sauce still has a strong flavour.
I personally prefer the version with no searing step. Long low and slow reduction and caramelization of the meat, tender as if it were confited. There is something really really good about it when done the traditional and original way.
Thats how i cook my adobo too... adobo is one of the easiest to cook, you just have to put everything in a pot... no water and only a small amount of oil... And just wait for it cook and be slightly fried from its own oil...
There are 3 cooks in our household and each one of us has their own versions of adobo. One of those versions are just like how you described your preferred version and it's good! Especially on adobong paa ng manok.
Searing is always better as it makes the meat more tender. Boiling gives it a rubbery texture. The main reason why we sear our meat in high heat before boiling it is because frying the skin gives the Maillard reaction that makes the flavor more intense and provides better caramelization, compared to boiling it on water. The fatty skin makes it more crispy and gives more flavor throughout the cooking process. But honestly just try them both and see for yourself.
New ideas for my favorite🤤😍.
Joshua's adobo is the improvised/ customized version of Panlasang Pinoy's adobo (classic).
If Panlasang Pinoy will also improvised his version then I believe he will end up on top. The very reason is that Americans taste buds (preference) are different from us Pinoys.
You will agree if you know how to cook delicious adobo.
Oh man. I would've loved to be part of the on-set crew that day. Adobo 3-styles, yes please! 😋
5:57 *an honest
Sorry po absent ako nung tinuro to nung grade 1
Slang ka lang ganern
Wow, seeing Joshua’s vid in featr was a surprise. NGL, these 2 cooking/food channels are not only educational but entertaining as well
I make chicken adobo frequently, closest to Weissman's... Recently I had a jalapeno that I wasn't going to use so I sliced it and put it in the marinade... It may be blasphemous but honestly, a bit of heat with the garlic, sour, salty, sweet and savory flavors was quite good. I would do it again... Love your content, take care.
I always add chili peppers in my adobo. There is nothing wrong with it!
nice vid Abi! Btw, If you guys want a different take of adobo, try adobong dilaw. but i must say adobo sa patis is my favorite.
I'm Filipino and visited various provinces from the south up to the north and east and west of the Visayas. Filipino dishes has the same basics, except some additions and omissions. The first time I tasted Adobo with Gata in Samar. Adobo with Chilis is more of personal preference. But in Bicol, known for their chili dishes? Did not even tasted any Adobo with Chilis. I like spices, I always add Chilis or any thing that is spice. In the mountain province, I've tasted chicken soak in vinegar but no Soy Sauce. Either they ran out, I don't know. It's marinated, so I think it's still considered Adobo.
There's numerous way to cook adobo, but there's only one classic way to eat adobo, and that's a day or two after it was cooked. Many think that marination of adobo is before cooking but its more on after. Adobo is a food preservation method to start with.
I like Adobo sa Patis, you should also try it.
Have you checked out Purple Yam’s adobo? Wouldve chosen that recipe over Panlasang Pinoy. Chef Romy Dorotan and chef Amy Besa rocks!
Panlasang Pinoy's recipe is tht clorsr to how I was taught to make adobo by my mom & lola 😋
Btw, Joshua’s last name is pronounced “Wiseman” 😊. Love his adobo version.
What if it's pronounced ' Viseman '? Because that family name definitely sounds like of German ancestry..
@@pihermoso11 Yes, it's a German last name that translates literally to "White man", and W's make a "V" sound in German. Would be pronounced like "vice-mahn". However in America it would pronounced more like "Wice-men" since most are over a hundred years removed from their German ancestors by now.
Recipes you should try:
Gene Gonzalez, chef of Cafe Ysabel, Manila
Romy Dorotan, chef of Cendrillon and Purple Yam, NYC
I actually tried their Adobo at Purple Yam in NYC. I was surprised. 😊
the adobo that i really love is the cebu version "humba" which uses star anis or tausi. The one with more pork fat and more sabaw is really my taste👌
My approach to preparing adobo is free-for-all approaches. One can use vinegar of any variety, kind and nationality. It doesn't matter. I even tried acv and kalamansi juice, and they tasted just as fine. So long it's marinated and has basically garlic, pepper salt and bay leaves it's relatively okay. I used honey instead of brown sugar. If you're adventurous you can put in any spices locally available. There's no really fixed rules to follow.
eyy never clicked so fast chicken adobo say no more
Her onion and garlic earrings though 😍
I mean, there's really no right or wrong for adobo. As long as there's soy or salty element, garlic and bay leaves (should never be removed), vinegar or souring agent, you're good. Some prefers saucy, just like Josh, some prefers masabaw to extend number of meals.
The one thing that I would take out of Geoffrey's recipe for adobo is the lemon. Lemon & vinegar don't in my opinion mix well together. Spicy peppers & parsley are fine as condiments on top. I personally would add frued garlic chips 😋
That's a pretty santoku you got there! Which blacksmith is it from?😊
I want to try Weissman’s! It looks good! I think there’s nothing wrong with putting spice though. When I make mine, it’s similar to Panlasang Pinoy but I throw jalapeños in. It’s just basically making adobong jalapeño but I’m cooking it in the same pot as the chicken. Lol. I throw it in whole and eat it separately.
I guess at home, you can really do anything and you work with what you have.
I mean putting spicy ingredient is in the Spaniards Adobo sauce anyway. They were the ones who gave the term adobo when they colonize Philippines. Our own term lost in history. 😌
Madam dince paborito o yung pata tim why not try to cook it madam beautiful ❤❤❤❤❤
Joel "Marketmanil" is my favorite..its the way I make it most of the time customized for stovetop (because you cant have panggatong na kahoy when you only rent a space in metro manila) ❤️ i cook eith soy sauce if I feel tamad 😁
Yung dry adobo na gawa sa bisayas yun ang na Miss ko ❤
4:49 Man, that made me feel old because Vanjo (Panlasang Pinoy) and I are the same age! Lol
Adobo na may gata is the best tas medyo maanghang dzaiii heaven
I’d like to see pork adobo made❤ especially substitutions if you don’t have pork belly around. Or to use… or not to use Sprite lol.
Omg the bawang and sibuyas earrings 😢❤
Homeboy on the left cleaned up his bowl well. No sign of meat on that leg bone. 👌🏼👍🏼
Looks great!
My rule with adobo, the darker the color the better. But not too salty as it makes it unpalatable. :)
Joshua: "and i took that personally"
The funny thing is, I didn't learn how to cook Adobo from my mom. I rather learned how to cook it from Marion Grasby. During the covid pandemic.
Marion's adobo is a bit similar to that of Weismann
sorryyy been busy... 😅 yung exam kc parang litanya. kakauwi ko plng. kakain ng dinner. pagluto mo naman ako someday ❤ lambing yan ha, di utos. 😂😊 hahaha
"At the end of the day, it all boils down to preference."
By the looks of it, not one of your tasters preferred Zakarian's. 😅
I guess because the base ingredients didn't really stand out and the new ones just confused the flavors more.
Can you do mechado, kaldereta and afritada please 😊 and explain the difference?
Meron si ninong ry check mo may bonus pa menudo 🙂
I love Joshua Weisman's video cooking adobo
Joshua Weissman is my favorite UA-camr chef and I've been watching his vids since he became famous for slapping his ass. A huge fan for more than 2 years now!
also check out that of Kuya Fern's adobo! 😃 Sarap!
Personally, I'd also prefer Joshua's version. One thing I'd change tho is maybe smaller cuts of chicken. 😅
Joshua Weissman is not papa anymore… he’s tatay
HAHAHAHHAHA Tawang tawa ako
@@lumpiaqueen Tatay Josh 😫
Also I love your content on YT and Tiktok, keep it up ate!
i grew up on ilocano style adobo but any adobo works for me. seriously, if it's in front of your face it's not like nobody gonna not eat it.
Gotta admit i follow most of my pinoy recipes from panlasang pinoy. Joshua Weismann's adobo version is actually very good.
parang celeb na ssakin si Panlasang Pinoy would love to meet him
Great that you consolidated different adobo recipes into one feature video. However, please be aware that "Weissman" is pronounced as "WISE-man"; and the pronunciation of "Geoffrey" varies but is usually the same as "Jeffrey"🙂
Napaka-iconic nung kay Joshua 👏🏻
Can you do chicken pork adobo.... Only few people do it. Taste will be remarkable when right meats are combined properly.
The best adobo, is the way our own Mother cooks Adobo.
✌️MAYBE✌️ adobong na lunod sa sabaw
How I do it is I include chilli flakes for heat and half a cup of coconut milk. It's very nice.
Abi, I add heavy cream and 1/2 cup of brown sugar for my chicken adobo!
Everybody has an opinion. Adobo ain't that complicated. It was a way to cook food to prevent it from spoiling too quick.
Put pork/chicken in a pot with vinegar, bayleaf/laurel, garlic, some salt, maybe some soy sauce. Simmer it all at least an hour. And you're done!
The simplest one is the best… panlasang Pinoy of course!
The number 3 looks like the chinese recipe for braised pork cross with vinegar trotters especially with the use of both light and dark soy sauce. The only thing lacking is star anise, cinnamon bark and dried orange peel, rock sugar and of course cooking wine. I also prefer number 3. The one with onions and lemon is too out there i think, its an entirely different dish. I think he going for a fusion dish. Panlasang pinoy is the recipe we use when we cook at home, just too white
Chef Andy cook's adobo is the closest to the way we make adobo at home.
can you try kuya ferns adobo 😊also
Hey, it's easy to find habaneros in the Philippines. We have many farmers who plant superhot peppers especially in North Luzon and Mindanao.
but not in filipino wet market, that may she refer to. Superhot peppers in philippines are somehow a specialized market or just a hobby market.
Can you try Marjorie Barretto's adobo recipe and Kris Aquino?
My favorite version of adóbo is the Iloilo Province version of adóbo such as "adóbong manók sa istiwítis (Bixa orellana)" and "adóbong báboy sa istiwítis (Bixa orellana)".
hay the best part rin adobo ni lola ko, i miss you lola, i miss your cookings
cleary the most authentic adobo is the one that has the most intensity of flavor. So remember if you are making adobo keep in mind to put the maximum possible amount of all your ingredients for your adobo.
Waiting for you to kid around and say "Adobo in Lumpia Wrappers". 🥺🤣
LOL abi might just do it 🤣🤣
Not exactly the same ingredients but I cook adobo the same method as Joshua Weissman's. IMO this is the most classic way. Adobong matanda as old folks would say. Walang gisa gisa.
Ok. But I like your sibuyas earrings. Nakakayaman lol
This video is not really about judging the best version of a classic filipino dish, but the best version of a classic filipino dish as interpreted on the internet. As someone who was not born or raised in the philippines, but grew up eating adobo and surrounded by filipino culture, I definitely felt a certain way seeing that joshua weissman was more favoured in this. I mean, it wasn't "Filipino and non-Filipino cooks" it was more like, one Filipino, a fancy white guy, and a hipster white guy. The odds were, the white guy would win!
What I love most about adobo, is that its a symbol of my home, my childhood, and my community. If the adobo recipe doesn't come from any of those places, then it's not real adobo.
I love and like the classic recipe but I would also like to try it with a coke or a sprite.period.....
1 Dish as you get older '' that'll be your Go to #1
Ang totoong adobo po sa pampanga may condense at macaroni
sabi ko na nga ba may mag gagatekeep sa comments eh hahahahahahah love you Featr!
I am team "my mom's adobo is the best" pa rin. Haha i don't know, it is the simplest way of cooking adobo, mix all ingredients, then boil, until oily. The taste would only be in my memories tho so i have to settle for second best adobo.
number 3 for the win!