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Plantains

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2chez mike Mar 4, 2010 12:23 PM

What is the secret to sauteing plantains?

They brown nicely but always turn out very dry. They're ripe enough(black skins). Maybe not enough butter? Add other liquid?

What's the secret?

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  1. paulj RE: 2chez mike Mar 4, 2010 12:38 PM

    My guess is that they need to be riper still.

    For less the ripe one, the preferred approach is to fry them, smash them, and then fry again (tostones). But for single step frying they need to be almost soft enough to eat raw. Either that or slice them thin enough to make chips. I slice ripe ones less than 1/4" thick.

    3 Replies
    1. re: paulj
      d
      DGresh RE: paulj Mar 4, 2010 12:42 PM

      i agree. I only like plantains prepared this way if they are *very* soft to begin with. Otherwise they end up tough and stringy. I'm surprised though that you say they are already black. Are they soft inside?

      1. re: DGresh
        2
        2chez mike RE: DGresh Mar 9, 2010 09:19 AM

        Yes they were soft and sweet enough to eat raw. I cut them lengthwise. I was surprised they turned dry and hard.

        Maybe the secret to prevent drying out is keeping the pan covered, as zzDan suggested.

        1. re: 2chez mike
          paulj RE: 2chez mike Mar 9, 2010 10:43 AM

          My problem when frying ripe ones is burning, not drying out.

          You might also play with thickness of slices.

    2. z
      zzDan RE: 2chez mike Mar 4, 2010 12:54 PM

      This way comes out sweet for me for ripe plantains

      Cut plantain in half going from tip to tip
      Then carefully remove the skin
      Put flat side down in oiled frying pan-Cast iron is best
      You can also just apply some vegetable oil to the plantain

      Takes 30 minutes...turn once. Keep pan covered
      My way is like baking a ripe plantain which you can also try
      They don't need to be all greasy to taste great

      2 Replies
      1. re: zzDan
        d
        dmd_kc RE: zzDan Mar 9, 2010 12:26 PM

        I agree -- no need to fry them, as long as they're ripe.

        I make baked tostones, and I think I like them even better than the fried version, which are too heavy for me.

        1. re: dmd_kc
          z
          zzDan RE: dmd_kc Mar 26, 2010 12:40 AM

          Yes the plantains have to be nice and ripe
          Why make is greasy and oily if you don't have to? Why be a robot and just slavishly do it the traditional and unhealthy way? I'm only going to eat X amount of grease and junk each week and I like to do it with foods other than plantains

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