You are the first one I have seen in RU-vid that knows about dipping the plantains in warm water and salt, to provide moistness, and impart a better flavor to the tostones. They taste their best if kept in the salted water for about 5 minutes. You like to cut them on the thin side. I love to cut them about 1 1/2 inches. They crack a bit from the thickness, but that works better when they are dipped in the salted water. I prefer to crush them by hand, with brown paper, because I feel how hard they are, and I leave them a little on the thick side, so after the soaking in salted water, and refried again, the outside is crispy, but the inside is buttery soft and yummy. The dual palate feel is quite a joy. But that is my way. I also prefer to use olive oil. Its much healthier than the highly processed corn oils, that some consider inflammatory to our body. Still....kudos to you for knowing to enhance their flavor by the baptism in warm salted water. Practically none of the other RU-vid cooks know this, or teach it. Bien echo!! 👏👏👏 Felicitaciones de un cocinero Cubano!
Perfect! I had a Dominican friend tat would mix garlic and water and dip it into it before the second fry. I don’t make this too much because they are gone quick!
I tried making these and the tostone crumbles into little pieces when I squish it. What am I doing wrong? Not cooked long enough the 1st time? Cooked too long?
Corn oil, Canola is a little healthier. It looks like the chef used green plantains, but I'm only familiar with yellow ones being used. Yellow plantains, with just a few traces of brown/black. Plain yellow, too hard, not enough flavor. All brown/black, too mushy and sweet. Perfect for "platano maduro", plain fried plantains, but not right for tostones. This was a little lengthy, but important to reduce confusion and frustration. 😊✌🏽
Fry, in medium high oil temperature, usually for a minute to a minute and a half, remove from oil, smash, then fry for about another minute to minute and a half. Don't be shy taste some samples to see what's right for you. 😊✌🏽
well, i been eating tostones all my life and i can say that i do not recommend it. why? well they will definitely not taste the same as compared of eating them fresh. once you eat it as a leftover they turn harder (almost not edible lol) so try them for a fiesta they don't take a lot of time to make :D. you can also try tostones de pana
Lol the Spaniards didn't show the indigenous anything about their own fruits,they didn't even know what was good to eat when they arrived, and another thing brother absolutely no Africans were brought to the Americas as slaves,this is another white lie that has been told,the Spanish referred to the Indians as Negros! Just some truth for this delicious dish!
The tostones preparation was made Dominican styles of food not Puerto Rican now you have a white guy showing you how to coock that in your land Puerto ricans witch futher proves my point.
This is Puerto Rican style and Chef Wilo Benet is himself Puerto Rican. Puerto Rico is a diverse island with white, black, and brown people. Color is not what makes a Puerto Rican!
First of all you don't even know how to speak properly🤣 and second, I know you dominicans look like Haitians but over here we have lots of white looking Puerto Ricans like this chef on this video, but still is Puerto Rican. Take the envy somewhere else with your misinformation 🤣🤣🤣
@@vikastone LMAOOO the origins of tostones is unknown as countries fight for its invention. Show me proof it's from you guys which I highly doubt you have any or it'll just be some made up article from dominican republic as with every lie you guys produce like one where you guys say Bad Bunny is half dominican🤣🤣🤣🤣
