https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AAdobo%2F3%2Fen 2026-09-11T16:09:56Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Adobo/3/en&diff=159908&oldid=prev 2025-07-01T07:49:23Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>== Characteristics ==<br /> In the years following the arrival of Europeans to the Americas, meat and fish began to be preserved by new methods. Low temperatures facilitate food preservation, but in higher temperatures, other techniques, such as &#039;&#039;adobo&#039;&#039;, became necessary. 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 &#039;&#039;adobos&#039;&#039; (marinades) along with [[paprika]] (a substance that may have antimicrobial properties due to the capsaicin content). Paprika gives a reddish color to &#039;&#039;adobos&#039;&#039;, and the [[capsaicin]]s in paprika dissolve in fats, allowing its penetration beyond the tissue surface.</div>

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