Hello, Chris! I'm from Martinique in the French caribbean. I can tell you that drying your fried plantain on paper towel is a crime. Just put them in a bowl and give them some time to cool off. Even better : put them in the fridge for a while. You'll find yourself with a syrup-coated delight that you'll have to fight your kids for! My mother used to surprise us with this when she was able to get off work early. To avoid fights, you can divide the hot slices into different cups (no plastic).
what i love about plantains, is unlike most ( nearly ALL fruits ) they taste good at all stages of ripening... from not ripe, under ripe, ripe, over ripe and extremely ripe... i'm a german here, and my partner of 5 years turned me on to plantains, we literally have them 4-5 days a week! love them, can't live without
I know this is weird but i love a dusting of garlic powder and a small amount of salt at the end while draining some of the oil off. It's a nice contrast. Also I have powdered peanut butter and that's nice dusted on them too. I love them. I use coconut oil to fry them in. Thanks for the video. :D
Thank you so much for this video, I home school and my 8 year old son wanted to try one and I had no idea what to do with it. Your video gave us just enough info to play around with it. Sincerely, Jessica N. from Birmingham, Alabama : )
Hey Chris, Thanx so much for the tutorial on Plantains, I purchased one last week and thought I had left it too long, so it looks just like the ones you are using, so I am going in the kitchen right now to prepare my first plantain, will let you know !
I love plantains . I like to put a little garlic in the pan the before it gets to brown I pull out the garlic and fry the plantains and sprinkle a little salt on them . It really brings out the sweetness for some reason.
Thank you so very much for sharing this information! I've tried this in the past but, apparently, I didn't know how to pick out ripe plantains. This is much easier than I thought!
You can also make a shepherds pie. Fried plantain top and bottom and prepared minced meat in the center and bake topped with egg mixture and bread crumbs optional. Or beef granules from the health food store.
Uuuh ! I love (amarillos) sweet plantains. You should try (pastelon) it's like a lasagna visually not taste wise it's a layer of fried sweet plantains then ground beef ( Caribbean style, picadillo) and so on. The mixture of salty and sweet it's the best. Thank for the video
In pr and dr we eaT these twice as ripe the riper the sweeter and tastier its like the heathliest candy and btw therea no wrong way to make them but if you can even fry it whole. Or in thicker slices to prevent burning.
Stacy from Alabama don't worry about how slimy they will feel that is okay but you have to wait till the whole skin gets black if there's a little bit of mold on it don't worry if you think you waited too long you didn't trust me it looks to the point of no return they need to ripen and not sound like a potato when you're cutting into it these are still not ready
Nice info and recipe Chris !! however can you show up some recipe video on the raw (green) plantain it will be wonderful as they are mostly available in the place where I live
Loved your video.. Plantains are soo misunderstood.. Amazing how a green plantain is starchy like a potato and a dark ripe plantain is so sweet like a dessert.. YUMM.. I've been putting together a bunch of recipes. Plantain "Chips" .."Side Dishes".... Have you tried Paleo Plantain Crepes.....? Camille Macres does a demo on YT...
I've been able to get them in the stores here without any trouble.. Most Wholefood stores and special shops will carry them. I just bought 4 at Sprouts last week and this morning we have plantain pancakes... and later will have some plantain chips.. Yumm..
+mzscarlett12345 For real...Plantains are like bananas but way better. I can not understand why the banana is more popular than the Plantain. People say you have to cook the plantains but I've seen people eat them raw; as long as they're ripe it's fine.
OK, I like the plantain......was surprised at the orange tint, prepared like you Chris and its good. Will try other ways mentioned by other peeps. Mine are cooling for tmrw's breakfast, its supposed to be caramelized, lookin forward to it !
Hi I realize this video is old but I have a question -- a lot of people say to wait for the Plantains to turn completely black on the outside before cooking. But I noticed in your video there is still some yellow left. Care to comment on this? Thanks!
+surgeyX it depends on how you want to use them. when green they are potato/yucca like. great with a tomato or banana ketchup just like mcfries..when theyre in between yellow/black theyre best for savory dishes, stews, fish, steak, chops ect.....when black they have the most sugars, suitable for desserts and to offset spicy main dishes..pepper pot, curry ect...hope that helps
Yeah I ended up figuring it out...I don't really like them when they are green that much. But when they are yellow and black and softer, that's when they are really good IMHO.
Oh wow... I live in Birmingham Alabama too, and I just started watching your vids about a week or two ago :) I've been wondering what's the difference between bananas and plantains myself... Small world.
So East Texas. have what we thought are banana trees. Maybe plantains? Been over two week, no sign of turning color. I tried to peel one and it smelled very sweet. Any info or suggestions appreciated.
Thank you; I can't wait to try this recipe. A friend cooked them for meaybe 7 years ago and I loved them. Mine are still green (purchased them Sunday morning). How long before they're yellow?
Why not offer the two ways to eat Plantains? medium ripe, fried crisp, with salt and some lime squeezed over them, or ripened, sweet, with powdered sugar, or brown sugar cinnamon?
You got the savory ones. The yellow ones are sweet which is what you’re looking for if you want to make maduros like him. We call them male plantain sometimes.
I was just cooking some up and was wondering if mine were too ripe. Because of the humidity here they had some mold on the skins. When I peeled them they seemed fine inside and were a bit orange (sugars?). Wish I would have watched this first. I sliced mine kind of thick. Do you think they are safe to eat?
this is as ripe as I buy them from the Spanish store in my neighborhood and I still may wait about 3 weeks until they turn black another thing I don't understand is how fishermen cut the heads off of fish and just throw them away instead of making a soup that happens a lot in Alabama I'm sure they just throw it right away what great soups they miss
