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Step 4You have beautifully peeled green plantains. Now what?
So you took my advice, and learned how to peel. Great! From this point on, we are getting into the frying process. AND THERE ARE TWO FRIES. The first is about seven minutes. The second about three. Remember that. Bring out your timer. Cooking less or more presents problems!
WARNING. WARNING. WARNING
Is there such a thing as over or under cooking? YES. A green plantain during the mashing will disintegrate if undercooked. And, over cooking makes it TOO crispy. Thermometers are a good gauge for oil temp. For people who do not have a thermometer, just dip the edge of the plantain in the oil and see if it reacts or sizzles
Anyway.
I will be breaking down the steps, but here is the entire recipe. I like to read a recipe a couple of times, before I plunge. Just to to get an overall idea of what to expect.
Steps five through 11 will take you through the steps below.
1) Peel green plantains (approx one per person). DONE
2) Cut into 1 1/2 inch chunks for cups. Place into garlic water to soak (approx 1/2 hour)
TIP #1: '' The reason you soak in garlic water for approx 1/2 hour is so the plantain absorbs some of the garlic flavor
3) Heat oil for frying (in a skillet or deep fryer) 360- 365 degrees. Remove plantains from garlic water and dry on a paper towel (to reduce chance of grease splatter). Place plantain pieces in hot oil for 6-7 minutes (or until color changes slightly).
4) Then take them out and let them cool for about a minute.
TIP #2: Letting plantains cool after first fry -- you want your green plantain to rest (cool) for about a minute before you smash with Tostobueno because you get a better cup. If the plantain is too hot when you attempt to smash, it won't hold together in the perfect molded cups that we desire. So cooling about a minute gives the plantain time to rest.
5) Choose the cup side of the Tostobueno tostonera. Take the fried plantain and place it in the cup side lengthwise. Press down firmly to form the tasita or cup and then remove carefully - remember the plantain will still be hot.
6) Quickly dip the plantain cup back in the cold water.
TIP #3: Dipping back in garlic water before the second fry - makes the cup crispier.
Hold on, almost done.
7) Place the molded plantain back into the hot oil one more time for 3 minutes (until golden brown). Remove pieces from hot oil and place on a paper towel.
8) Lightly salt with popcorn salt, but any salt is fine or skip this step completely.
TIP #4: Popcorn salt -- because it's a finer grade of salt (almost powder-like) and sticks to the fried plantain better.
Arrange on a platter.
Remember . . . presentation is everything.
WARNING. WARNING. WARNING
Is there such a thing as over or under cooking? YES. A green plantain during the mashing will disintegrate if undercooked. And, over cooking makes it TOO crispy. Thermometers are a good gauge for oil temp. For people who do not have a thermometer, just dip the edge of the plantain in the oil and see if it reacts or sizzles
Anyway.
I will be breaking down the steps, but here is the entire recipe. I like to read a recipe a couple of times, before I plunge. Just to to get an overall idea of what to expect.
Steps five through 11 will take you through the steps below.
1) Peel green plantains (approx one per person). DONE
2) Cut into 1 1/2 inch chunks for cups. Place into garlic water to soak (approx 1/2 hour)
TIP #1: '' The reason you soak in garlic water for approx 1/2 hour is so the plantain absorbs some of the garlic flavor
3) Heat oil for frying (in a skillet or deep fryer) 360- 365 degrees. Remove plantains from garlic water and dry on a paper towel (to reduce chance of grease splatter). Place plantain pieces in hot oil for 6-7 minutes (or until color changes slightly).
4) Then take them out and let them cool for about a minute.
TIP #2: Letting plantains cool after first fry -- you want your green plantain to rest (cool) for about a minute before you smash with Tostobueno because you get a better cup. If the plantain is too hot when you attempt to smash, it won't hold together in the perfect molded cups that we desire. So cooling about a minute gives the plantain time to rest.
5) Choose the cup side of the Tostobueno tostonera. Take the fried plantain and place it in the cup side lengthwise. Press down firmly to form the tasita or cup and then remove carefully - remember the plantain will still be hot.
6) Quickly dip the plantain cup back in the cold water.
TIP #3: Dipping back in garlic water before the second fry - makes the cup crispier.
Hold on, almost done.
7) Place the molded plantain back into the hot oil one more time for 3 minutes (until golden brown). Remove pieces from hot oil and place on a paper towel.
8) Lightly salt with popcorn salt, but any salt is fine or skip this step completely.
TIP #4: Popcorn salt -- because it's a finer grade of salt (almost powder-like) and sticks to the fried plantain better.
Arrange on a platter.
Remember . . . presentation is everything.
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