Ever been to a Cuban, Latin-American, or other kind of place and ordered plantains, and what has come out has been something more along the lines of a dessert...super sweet, dark or golden brown, so tender, where it almost melts in your mouth?
Well, I want to know how to make those.
I had one ripe plantain at home, and decided to experiment, but what I ended up with were hard, potato-chip like plantains, that seemed almost chalky. Maybe the secret is in the plantain, and I need to find a specific kind that will give me the sweet effect I am looking for? I've had plantains at a restaurant where they were more along the lines of chips or something similar, and that's just not for me. I like them sweet.
Any recipes, tips or suggestions are MOST welcome.
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...
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