yep, they should look like this:
and when cooked, like this:
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I had a delicious Mofongo with mashed green plantains, big chunks of pork and caramelized onions earlier this year.
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Perfect. I like them that way! I can sit and eat 2 ripe if not 3 rpe plantains cooked that way!
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that looks incredible.
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Sure does
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Yes! Here are some I made with conchinita (sp?) pibil last summer.
Unfortunately husband much prefers them green.
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Theyre cheap, and maduros cook quickly. Make them foe yourself
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PERFECT!!!
and that cochinita! this whole thing looks fabulous.
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Love long plaintain chips. There was a cuban restaurant that served them warm with garlic butter - a lot of garlic. So good!
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I think after reading these experienced cooked recipes, I’m starting out exactly with a crinkle cut dbl fry with garlic aioli and or toum. Just in time for wknd company and outdoor eats.
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Are you deep frying green plantains?
Can’t imagine doing a crinkle cut on a ripe one
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Cooks just had their recipe on Insta (no paywall through the insta link). Mandoline, long slices.
The sauce I’m thinking of is garlic mojo. Yummmm.
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Yes, green. I have had dishes that used ripe plantains. This thread has been interesting. I’m learning a lot about prep and I’m clear on which type to buy for each dish.
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I might quit tater fries for those beauties!
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Just the slightest hint of sweetness, which was well received, even by husband, who likes them green. I cooked them like this.
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Reviving this to add this indian plantain cutlet recipe I made this week.
(Farcha / Parsi fried chicken was my favorite parsi dish growing up, and I still seek it out!)
Meherwan Irani (of Spicewalla and ChaiPani) is one of very few chefs who I enjoy following - imho he manages to cater to his mostly non-indian audience without losing the indian authenticity of either his dishes or his self. It’s a delicate balance, and very commendable.
I used double the aromatics and spices, and added lots of cilantro. Also swapped egg for cornstarch slurry (don’t like an eggy taste in vegetarian preps like this).
Really nice change from the tostones I usually make.
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Hopefully at least someone can see this. It’s NYT, but I think they sometimes have free content.
The Gloriously Versatile Plantain https://nyti.ms/3jxvxIw
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Thanks - reminded me of how much I used to enjoy Sancocho, which was a weekly staple at the cafeteria of my first job.
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I’ve never tried cooking plantains at home even though I love them (tostones…drool…).
Question – do you really need one of those tostone presses, or are there good alternatives for someone who doesn’t want yet another single purpose kitchen tool in the house?
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