Cooking plantains help!?

Question

We have a project in spanish and the thing I choose to cook is plantains. Is there anyway I can oven back unripe plantains and then bring them in for a class tomorrow?!!

thanks all !

Answer 1

Unripened plantains are not delicious AT ALL. A good recipe would be to boil (RIPENED) plantains after cutting them in 1 inch pieces. If you do not have any ripened ones, visit your nearest grocery store. Boil the plantaines for about 10 min. Add a bit of sugar to the water and salt. take out of water, take a fork and smash down the plantains. Heat skillet with vegtable or canola oil, fry plaintains on each side about 2 min. While still hot add a bit of salt and sugar for flavor. Good luck and email me with any other questions.

Answer 2

The typical way in which people of Kerala (South India) eat it is by steaming a very ripe plantain in the skin. A very common breakfast food and lower in fat than frying Steamed Plantains Take ripe plantain and cut ends off then cut in half width wise so you have two or three pieces. Then make a slit lengthwise thru one layer o skin ( This is so when the plantain is cooking it will give room to expand) Place over a double boiler or a steamer and cook for 10-15 mts ( I have a plastiic one that you put water in the lower pan and the steamer basket goes over it w/a lid, use in microwave for 5 mts, got it from a chinese supermarket) Peel the skin and top w/a little sugar and a dab of butter----Great! Another common snack is making a Plantain like a fritter Mix all purpose flour, baking powder, sugar, black sesame seeds and make a thin batter w/ water. Dip long pieces of ripe plantain cut lengthwise and deep fry until brown.

Answer 3

Either of these recipes could be reheated
PERFECT PLANTAINS

Green plantains
1/4 c. oil

BAKED: Wash plantains. Leave in skins and place on baking sheet in a preheated 350 degree oven. Bake 35 to 40 minutes or until easily pierced with a fork. Remove from oven, split the skins and season with salt and pepper, or if preferred with butter and brown sugar.
SAUTEED: Melt enough butter (or butter) to coat the bottom of a heavy skillet. Peel and slice plantains and arrange in skillet. Saute slowly until golden. The flavor is delicious just like this, even without salt

Answer 4

PERFECT PLANTAINS

Green plantains
1/4 c. oil

BAKED: Wash plantains. Leave in skins and place on baking sheet in a preheated 350 degree oven. Bake 35 to 40 minutes or until easily pierced with a fork. Remove from oven, split the skins and season with salt and pepper, or if preferred with butter and brown sugar.
SAUTEED: Melt enough butter (or butter) to coat the bottom of a heavy skillet. Peel and slice plantains and arrange in skillet. Saute slowly until golden. The flavor is delicious just like this, even without salt.

Answer 5

NO!! If you have unripened plaintains you want to cut the ends off and peel the skin off under warm water (it will peel easier) then slice them into slices about 1/2 inch thick on an angle, soak them in cold water with garlic salt (or just palin salt) for about 10-15 minutes then heat up some cooking oil, drop the plantains in the oil and fry them until they are a golden brown color, take them out of the oil and let them cool for about 5 minutes, then place one slice between a paper bag and press them firmly with your hand but try not to mash them to where they are ruined, dip them quickly into the salted water and drop them back in the oil and fry, flip them over so that they dont burn on one side and take them out when they are a golden brown color (happens quickly no more than 2 minutes) put them onto a papertowel to drain the excess cooking oil sprinkle salt on the lighly (to taste) and enjoy!

If you'd like to make a fun dip take freshly peeled garlic and salt and crush into a morter until it becomes pasty then add olive oil with a wisk and dip away! Or take equal parts of ketchup and mayonaise and add to the garlic and salt paste give it a good stir, dip and enjoy!

Answer 6

These are called Tostones, and my neighbor from the British Virgin Islands turned me onto them.....Enjoy!!!

Christopher


Tostones:
3 to 4 large unripe (green) or barely ripe (slightly yellow) plantains
About 2 cups olive or canola oil, for frying

With a sharp small knife cut ends from each plantain and cut a lengthwise slit through skin. Cut plantains crosswise into 1-inch-thick pieces and, beginning at slit, pry skin from pieces. In a 12-inch nonstick skillet heat 1/2-inch oil over moderate heat until just hot enough to sizzle when a plantain piece is added. Fry plantains in batches, without crowding, until tender and just golden, 2 to 3 minutes on each side. With tongs transfer plantains as fried to paper towels to drain.
Remove skillet from heat and reserve oil. With the bottom of a heavy saucepan or a wide solid metal spatula flatten plantains to 1/4-inch thick (about 3 inches in diameter). Into a bowl of warm salted water dip flattened plantains, 1 at a time, and drain them well on paper towels.

Heat reserved oil over moderate heat until hot but not smoking and fry flattened plantains in batches, without crowding, until golden, about 3 minutes. With tongs transfer tostones as fried to paper towels to drain and season with salt if desired.

Serve tostones immediately.

Answer 7

There is no way to speed the ripening of plantains. There are different recipes for green plantains, though. They tend to be a bit more labor-intensive.

Tostones is a Puerto Rican dish that calls for green plantains. http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23346,00.html

Answer 8

The only way I've ever cooked plantains is to batter and deep fry them. Sorry.

Answer 9

i had that project toooo!!! you could either cut them up and bake them ripe. but eat them rite after or then the plantains will become hard and un tasteful. you could also cut them up season them and fry them in a pan. ittssss good. but remembet to eat them rite after that sierrra!!!!
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Answer 10

FRY THEM.. they are best fried and served with cream, re-fried beans and a sprinkle with sugar mmmmmmm