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Offlineshirley knott
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Plantains
    #2769772 - 06/06/04 07:53 PM (13 years, 5 months ago)

i love these in restaurants, never so good at home.
anyone got tips on selection, cooking and presentation?


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Offlinecb9fl
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Re: Plantains [Re: shirley knott]
    #2770060 - 06/06/04 10:09 PM (13 years, 5 months ago)

Quote:

Choose plantains with some yellow color on the skin. Peel. Slice diagonally, into about 1/2 inch thick pieces. Set aside.

Heat a large skillet. Cover bottom of skillet with vegetable oil. When oil is hot (about 350 degrees) add plantain slices and cook over medium heat until lightly brown on first side. Turn and cook until lightly brown on second side. Watch carefully. Do not overcook. Remove from pan when lightly brown on both sides. Drain on paper towels before serving. Makes 6 servings. Cooking time 5-10 minutes.




I've tried it that way before and they turned out ok. I think the big factor is the temperature of the oil. Too hot and you'll burn them. Not hot enough and they soak up too much oil before they're done.

Best way is to experiment. They are pretty fattening though with all the oil.


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OfflineLocus
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Re: Plantains [Re: shirley knott]
    #2770200 - 06/06/04 11:13 PM (13 years, 5 months ago)

I remember having these in school. The teacher would give us some. Though I don't remember why, but they were good. I might try this out sometime. Yep yep.


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Offlineshirley knott
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Re: Plantains [Re: cb9fl]
    #2770919 - 06/07/04 08:19 AM (13 years, 5 months ago)

thanks. you sure about the colour thing - i don't wait until they're black?

a good plantain is sweet and juicy. i'm sure there must be another way that doesn't involve all that oil. baking, perhaps?


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Offlinecb9fl
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Re: Plantains [Re: shirley knott]
    #2772155 - 06/07/04 05:26 PM (13 years, 5 months ago)

Quote:

* 4 very ripe plantains (black)
* 1 cup (low fat) milk
* 1/2 cup sugar or brown sugar
* 4 tbsp. margarine
Conventional Oven:
Peel plantains, place them in a baking dish and pour the milk and sugar over them. Spread one tbsp. of margarine over the top of each plantain. Bake at 400 for about 1/2 hour.
Microwave: Cut off the ends of the unpeeled plantains and place them on a microwave-safe plate. Place a moist paper towel over them and microwave on high for about 8 minutes or until the skin opens up. Let cool and then peel. Place them in a microwave-safe baking dish and pour the milk and sugar over them. Spread one tbsp. of margarine over the top of each plantain. Microwave on high for about 12 minutes.

Serving Suggestions:
Serve as a side dish (like candied yams).

Nutrients per Serving:
Calories 398; Fat 7.9 g; Cholesterol 1.1 mg; Fiber 5.5 g; Sodium 78 mg; Protein 4 g; Potassium 1224 mg; percent calories from Fat 18%.





I believe the way I've had them is the first way. They turn out a little more firm and crunchy. Second way sounds mushy.


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InvisibleLoki
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Registered: 02/10/04
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Re: Plantains [Re: shirley knott]
    #2772435 - 06/07/04 07:02 PM (13 years, 5 months ago)

Do you mean plantains as in
Hostas?
http://www.loughreyphoto.com/images/hostas.jpg

? If so you just pick the young leaves and add to salad.


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Offlinecb9fl
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Registered: 06/12/03
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Re: Plantains [Re: Loki]
    #2772592 - 06/07/04 07:45 PM (13 years, 5 months ago)

No plantains look like bananas but you don't eat them raw.


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