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                    [Title] => Of Oils and Vinegars
                    [Summary] => As far back as we can remember, Filipinos have equated oil with frying and sauteing and vinegar with adobo, paksiw, sawsawan  and pickling.  Good enough but research and recent development in the food industry show that these two ingredients are now being exploited, rather deliciously, by food innovators, manufacturers, ‘ordinary’ but adventurous housewives and health gurus.


                    [DatePublished] => 2001-09-09 00:00:00
                    [ColumnID] => 133209
                    [Focus] => 0
                    [AuthorID] => 1479322
                    [AuthorName] => Lydia Castillo
                    [SectionName] => Starweek Magazine
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CHAMPAGNE VINEGAR AND MANG KIKO

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                    [Title] => Of Oils and Vinegars
                    [Summary] => As far back as we can remember, Filipinos have equated oil with frying and sauteing and vinegar with adobo, paksiw, sawsawan  and pickling.  Good enough but research and recent development in the food industry show that these two ingredients are now being exploited, rather deliciously, by food innovators, manufacturers, ‘ordinary’ but adventurous housewives and health gurus.


                    [DatePublished] => 2001-09-09 00:00:00
                    [ColumnID] => 133209
                    [Focus] => 0
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Of Oils and Vinegars

By Lydia Castillo | September 9, 2001 - 12:00am

As far back as we can remember, Filipinos have equated oil with frying and sauteing and vinegar with adobo, paksiw, sawsawan and pickling. Good enough but research and recent development in the food industry show...

Starweek Magazine