planetrj

Tostones: Easy!!!
(I learned this recipe from my Puerto Rican neighbor when I was a teenager)

4 Green Plantain type
1 tsp. salt
1/2 cup cold water

2 fresh minced garlic cloves
3 tbsp. Olive Oil

Slice the plantains at a 45 degree angle to make oval shaped slices about 1/2 inch thick. Soak them overnight (about 6-8 hours) in a flat pan in the salted water covered in the refrigerator. Next day, drain all the water (don't rinse), then pat dry with a paper towel till sticky/dry. In a mixing bowl with a rubber spatula, gently toss together the slices with the garlic and Olive Oil till completely coated. Allow to rest for 1 hour, then heat a nonstick sautee pan on medium-high. Pour in 1/2 of the mixture including 1/2 the Olive oil into the pan at a time. Spread out slices so they make contact with the pan surface to brown. Allow to sizzle and cook till each slice gets a light brown, then turn once to brown the other side. Remove after both sides are browned, and turn onto a paper towel or mesh drain rack, and repeat with other 1/2 of mixture. Serve warm.

This recipe is delicious. I've seen so many variations, but I can tell you that the Señora that I learned it from was straight from Puerto Rico, so this is authentic Casero Style.

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capthof

Thanks for that, I'll give it a try!
Scott

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Simply Bananas

I like the way the recipe sounds, but is 1/2 cup of water enough for 4 plantains? 1cup=8oz. 1/2 cup=4oz,. 1oz water for each plantain. IMO thats way more plantain than water.

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planetrj

I know what ya mean...It might not seem like much, but when you lay them out in a pan, it just gets all around them enough to touch them with the saltwater, which is what I think the intent is. I do toss them once in the salt water before I let them rest, but I dunno if that makes any difference. I've done waterbaths before where things are usually submerged, like cucumber salads, etc, but maybe the starches are better preserved and the slices don't get 'fuzzy' on the outside, if you know what I'm saying. So far, it's worked for me for the 15+ years I've been making them.

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Simply Bananas

Great! I will try it that way.

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damaclese

being a chef i can say this if the intent is to brine the slices then they need to be completely submerged in the salt water have you tried that

theres a process when you submerge any thing in salt water were by water molecules are drawn out and salt solution is replaced this works grate for turkeys i use chicken broth salt and sugar sugar is a humectant just like salt
you can brine any thing beef fish poultry fruit vegys

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momoese

Well being an avid cook I can say that Pauly is correct, providing that's what they trying to do. It's called reverse osmosis.

So Pauly, as you probably know not a whole lot of people are hip to brining with chicken broth, but I go one step further, I brine chickens in a chicken broth mixture before smoking them! It's very chickeny tasting.

Simply Bananas

Do these ever get smashed then fried?

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momoese

Yes, the most popular way to make them that I've seen is sliced, fried, smashed, fried again and then served.

planetrj

I know that my neighbor's family always ate healthy, and her and her mother never used the old world style greases and pork fats that many people used from PR, so I am guessing that the reason why she limited the use of the oil and didn't deep fry it or smash them, because I know they become big grease sponges once you smash them. Sort of the difference between a fried potato and hash browns... which is why I don't eat hash browns. But hey! If eating grease excites you, then go ahead and smash away!

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supermario

Mmmmmm... Grease!

Seriously though, if cooked properly, deep frying is not evil. It is a common misconseption that deep fried equals greasy.

Taken from wikipedia:
So.. if you like crispy and delicious tostones, french fries, or hash browns..fry away! If you are on a diet, eat in moderation.

momoese

For good flavor make sure to fry in pork lard.

Photo courtesy of Patty.

bencelest

I have been trying to find out how my French fries can be cook just like you buy at McDonald's. Not greasy. I've asked around but still no luck. My French fries are still greasy. I've been told to use different kinds of oil but still no luck.
I wonder if anyone of you can help me.
I have 3 teenagers who love French fries that will save me tons of dough if I can solve this.

Benny

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supermario

I too have had the same problem when trying to make fresh french fries. I was told that if you drop the fries in boiling water for a few minutes, drain and pat them dry, then fry them.. they would come out nice and crispy.

I tried it with sweet potatoes and I'm not sure if it worked. The reason I am not sure is because my mandolin is a piece of junk and only has one very thin setting.. AND I accidently left the fries in the boiling water a couple of extra minutes.
In the end, the fries did come out more crispy than before, but still a little soft. Im thinking that if I could slice them thicker, they will be fine. I will have to get myself a better mandolin when I get back in town this November.

I also tried blanching, then freezing, then frying... also seemed to be pretty crispy.. I figure the fries at the grocery store and/or fast food chain are frozen when they go in.. so, that was my basis for freezing some.

Give it a try and let me know the results. It's very important you remember to pat them dry before putting them in the fryer. Do like I did and cook half right away and freeze the rest for later. That way, you can see which technique works better..if at all

Oh, and the only oil I use for deep frying is vegetable oil. It has a high smoke point and I don't notice any impact on the flavor of the food.

momoese

I make oven fries even though we have a deep fryer. Cut potatoes the same thickness as Mcd's, soak in water for an hour, drain and let dry a little, melt butter just until soft liquid, combine the salted butter and fries in a large mixing bowl and toss to ensure they are coated. Bake at 400 on a cookie sheet til golden brown, then salt with fine salt(not table salt) to taste. Enjoy!

You can also add truffle oil, fresh minced parsley, parmesan cheese and coarse sea salt. You can also experiment with smoked sea salts.

Another option is to serve with fresh garlic aoli.

If you insist on deep frying I suggest using peanut oil. Awesome flavor!

Now sweet potato fries are a whole nother story!

supermario

Mmmm... Sounds like 'Au Gratin'.. it's not good for me to be thinking of these things at this time of night!

Patty in Wisc

Mario, great idea to blanch & freeze first! I worked at a bar that had a deep fryer & they used frozen fries. They said when the fries float, they are done - & always crispy. All my fresh cut fries come out soggy too & I use canola. I hear peanut oil is the best to deep fry anything - unless you're allergic to peanuts!!!
Did you ever sprinkle a bunch of tobasco/hot sauce on your fries? Or, pour a ton of black pepper in some mayo & dunk them? MMmmmmmmm

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Patty in Wisc has sadly passed away 9/05/11. We will miss you Patty.

Simply Bananas

You mean something like this?



Maytag Blue Cheese hand cut chips with truffle oil , sea salt, and parsley from Wolfgang Pucks little place in the MGM Grand. We had them there last month...twice. They were the best!!!

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supermario

That looks so sinful and delicious!

Patty, my experience with peanut oil is that it splatters like crazy. Maybe it's the brand that I'm using, but I have to use a splatter screen when I make stir fry using peanut oil. That led me to worry about filling up my little fryer with a little over a quart of the stuff.. It does add excellent flavor to food though.

Oh, and when you freeze the fries.. you need to freeze them spread out on a baking sheet lined with wax paper. Then once they are completely frozen, toss them into a ziploc bag, squeeze the air out and toss back into the freezer for future use. If you toss them all into a bag right after blanching, they will stick together and form a big hash brown. The same goes for almost anything you can make in large quantities and freeze in a bag(Croquettes, spring rolls, tostones, etc).

momoese

For stir fry add some sesame oil. It imparts a great flavor!