How To Cook Plantains Food

HOW TO COOK PLANTAINS

Steps:

• Select plantains according to how sweet you like them. You've probably seen plantains that are almost black at the market or grocery store. These are the ripest, so they're the sweetest. If you prefer them less sweet, look for a plantain that's mostly yellow with some black spots. Green plantains are the firmest and least sweet, so you might choose these if you want a more savory dish. You can usually find plantains near the bananas at the grocery store. Although plantains are similar, they contain more starch and less sugar than bananas.
• Trim 1 inch (2.5 cm) from each end of the plantains. To make it easier to peel a plantain, take a sharp knife and carefully cut off each end. Discard the stem and tip of each plantain. Avoid bending the stem to peel it back. A plantain's peel is thicker than a banana's so you can't peel them the same way.
• Cut lengthwise through the peel. Hold the plantain in place on your cutting board and carefully make a thin slit from 1 end of the plantain down to the opposite end. Ensure that you only cut through the peel and not through the plantain's flesh.Tip: If you're peeling a green plantain, make another lengthwise slit on the opposite side of where you made the first cut. This makes it easier to pull back the firm peel.
• Pull away the peel. Use your fingers to pull the peel away from the plantain flesh. This is easier to do with a very ripe plantain, which will almost fall away on its own. If you made 2 slits on a green plantain, pull both sides of the peel away from the flesh in opposite directions.
• Slice the plantain into 1⁄2 inch (1.3 cm) or 1 inch (2.5 cm) pieces. Read the recipe you're using to determine how large to cut your plantain pieces. Most recipes recommend that you cut across the plantain to make lots of 1⁄2 inch (1.3 cm) or 1 inch (2.5 cm) pieces. If you like, slice the plantain diagonally. This increases the surface area of the plantains so they become crispier and more flavorful.

FRIED PLANTAINS

Steps:

• Trim both ends of the plantains, then use a paring knife to make 3 lengthwise cuts through the skins (try to avoid cutting into the flesh). Space the cuts evenly apart across each plantain. Gently peel away the skins, using the cuts as guides. Slice the flesh on a slight bias into 3/4-inch pieces, for about 24 pieces total.
• Heat 1/4 inch of oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, dip the edge of 1 plantain piece into the oil. It should immediately start to bubble vigorously. If not, allow the oil to heat up for another minute. If the oil is ready, carefully add half of the plantains in an even layer. Cook until browned in spots on the first side, about 2 minutes, then use a slotted metal spatula to flip. Cook on the second side until browned in spots, about 2 minutes.
• Flip the plantains again, immediately lower the heat to medium and continue to cook the plantains until they are very tender and deeply browned, 4 to 8 minutes, flipping every 2 minutes to ensure even cooking. The cooking time will depend on the ripeness of your plantains and some pieces may cook faster than others, but you can just remove them as they finish cooking.
• Transfer to a wire rack set over a baking sheet. Season generously with salt on both sides. Repeat the cooking process with the remaining plantains, adding more oil if needed to maintain 1/4 inch.

COOKED PLANTAIN BANANAS

Steps:

• Preheat oven to 350 degrees.
• Make a cut lengthwise on the plantain peel; open it and cut the plantain into two halves, again lengthwise.
• Grease a baking sheet or cover a sheet with foil; place the plantain over is peel on the tray.
• Insert the cloves, distributing them evenly along the two halves.
• Sprinkle some of the raw sugar and allspice over.
• Put small amounts of butter or oil on the plantain halves and sprinkle the coconut or cheese over top.
• Bake about 45 minutes or until the plantain become golden.
• Remove from oven and discard cloves.

FRIED PLANTAINS

Steps:

• Preheat oil in a large, deep skillet over medium high heat.
• Peel the plantains and cut them in half. Slice the halves lengthwise into thin pieces.
• Fry the pieces until browned and tender. Drain excess oil on paper towels.

SWEET PLANTAINS

Steps:

• To peel the plantains, cut off ends and discard. With a paring knife, make 3 shallow slits lengthwise along the seams of the skin and peel away. Split the plantains lengthwise.
• Heat 4 tablespoons butter in a large skillet and place over medium low heat (plantains have a high sugar content and will burn if the heat is too high.)
• Fry the plantains in a single layer, until golden on the bottom then turn over with a spatula.
• Add the cinnamon, vanilla, and sugar and let cook a few more seconds, just to begin caramelizing the sugar.
• Just before serving, melt remaining tablespoon of butter to finish the sauce. Serve immediately.