How to Ripen Plantains
I just bought 10 plantains. They're pretty green, with some scattered black streaks, and are very hard.
I'd like to pan-fry them in some butter and make maduros (to me, a fairly sweet, soft, fried plantain) in about a week (for like 30 people, not for just myself), but I'm not sure how possible that is. 2 or 3 weeks would be okay. Right now I'm just trying to get them to ripen properly, and ideally they'd ripen together. My problem here is that there seems to be a lot of conflicting advice on how to do this: ripen in open air/ripen in a bag. Ripen in sunlight/ripen in darkness. Ripen together/ripen apart. Ripen in warmth/ripen in cool.
My dorm room has a desk, and the whole room is maybe 70 degrees or so, and I was thinking of putting them down there in separate plastic bags and rotating each one daily. But I'm not sure how effective that would be.
I see the paper bag thing a lot, especially for bananas. Is there any real reason for paper as opposed to plastic? I have no paper bags, but many plastic bags. I do have some apples (which AFAIK are great ethylene-emitters). They have, however, been in the fridge for a while - not sure if that affects things.
Any other answers for the air/bag, light/dark, together/apart conundra?
A week is a long time in the life of a banana. Whether or not you can hasten their ripening, I think slightly under-ripe plantains make the best platanos maduros.
Right now they're spread out on a paper towel on my desk, with another paper towel on top, since I was a little wary of them rotting in plastic and I'm hoping this method will allow me to get all of them fairly ripe at once.