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yankinmanc
Happy Days!
Member since 8/05 18208 total posts
Name:
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Cooking Plantains
I am having an informal dinner party and I was going to make a big fat Pernil, as I think this would be really interesting for my British friends to try...and I was thinking I would make something with Plantains for a side dish, can anyone point me in the right directions for cooking them, frying them, whatever advice you might have, from buying to cooking!
Thanks!
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Posted 3/27/12 6:23 AM  |
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ruby
you rang?
Member since 6/08 5573 total posts
Name:
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Re: Cooking Plantains
Do you want maduros (sweet ripe and very soft) or tostones (starchy more potatoey)?
If maduros, then the plantains have to be super ripe when you buy them, or ripen them at home by letting them sit a few days. The skin has to be black. The blacker and mushier the better. Then just open, slice on an angle and fry in oil.
If the plantains you buy are not ripe yet, (still green) then you can make tostones. Cut them in discs, like you'd slice a banana, mush each slice flat, like take a small glass or spoon and just press on them. Then fry in oil.
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| Posted 3/27/12 12:03 PM |
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MarisaK
HELLO Manolo !!
Member since 5/06 14562 total posts
Name:
Marisa
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Re: Cooking Plantains
Posted by ruby
Do you want maduros (sweet ripe and very soft) or tostones (starchy more potatoey)?
If maduros, then the plantains have to be super ripe when you buy them, or ripen them at home by letting them sit a few days. The skin has to be black. The blacker and mushier the better. Then just open, slice on an angle and fry in oil.
If the plantains you buy are not ripe yet, (still green) then you can make tostones. Cut them in discs, like you'd slice a banana, mush each slice flat, like take a small glass or spoon and just press on them. Then fry in oil.
i'll take both please !! -
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| Posted 3/27/12 12:31 PM |
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