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I made some maduros/amarillos/fried sweet plantains for a New Year's party tomorrow. They cooked up OK, but the problem is they don't have that delectable caramelized outside - they're just kinda dry outside, kinda like they were baked rather than fried. I hate to just do nothing with them. Is there something I could do with them to turn them into serving quality? I've already got tostones that are going to be used as finger foods - I'll be making up some ropa vieja to stack 'em onto. Maybe I could mash them and fry them so we've got sweet tostones too? I'm not opposed to doing that, although I'd love to not have to spend another night over a pan full of hot oil.
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Dec 30, 2014 22:45
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| # ? May 3, 2024 22:46 |
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MJP posted:I made some maduros/amarillos/fried sweet plantains for a New Year's party tomorrow. They cooked up OK, but the problem is they don't have that delectable caramelized outside - they're just kinda dry outside, kinda like they were baked rather than fried. Are they nice and chewy on the inside at least? You could brush some honey or something on and broil/fry them a bit to get a crisp layer on there
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Dec 30, 2014 23:20
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Feral Integral posted:Are they nice and chewy on the inside at least? You could brush some honey or something on and broil/fry them a bit to get a crisp layer on there They're kinda like mashed potatoes on the inside. I may just try your idea, though - I'll brush honey on and use the toaster oven broiler to get an approximation. If it doesn't work I'll just warm them up and serve them with queso blanco and guava paste. I tried that last night with the mash/oven bake idea (didn't feel like frying more) and while the bake didn't do much, they made a good combo with the cheese and paste.
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Dec 31, 2014 14:47
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