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adobo
''Adobo'' or ''Adobar'' (Spanish: marinade, sauce, or seasoning) is the immersion of raw food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as Carne de vinha d'alhos.
The practice is native to Iberia, namely Spanish cuisine〔Manuel Martinez Llopis, (1989), ''Historia de la gastronomía española'', Alianza editorial, ISBN 84-206-0378-3 〕 and Portuguese cuisine. It was widely adopted in Latin America and other Spanish and Portuguese colonies, including the Azores and Madeira.
In the Philippines, the name ''adobo'' was given by the Spanish colonists to an indigenous cooking method that also uses vinegar,〔Susana Aleson, Montse Clavé, (1998), ''Cocina filipina'', ICARIA 〕〔 which although superficially similar had developed independent of Spanish influence.
== Characteristics ==
In antiquity, meat and fish were difficult to preserve. Cold temperature facilitated the preservation of food, but the weather often did not provide low temperatures ideal for preservation, so it was necessary to apply other techniques, such as ''adobo''. Animals were usually slaughtered in the coldest months of winter, but surplus meat had to be preserved in the warmer months. This was facilitated through the use of ''adobos'' (marinades) along with paprika (a substance with antibacterial properties). Paprika gives a reddish color to ''adobos'' and at the same time the capsaicins in paprika permit fats to dissolve to the point of allowing tissue penetration, going deeper than the surface.〔Unai Ugalde, Dani Lasa, Andoni Luis Aduriz, Harold McGee (prólogo), (2009), ''Las primeras palabras de la cocina'', Mugaritz, pp:114-118 〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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