Introduction: When Is a Green Plantain Not a Green Plantain? When It's Yellow.
Let's review:
1) Plantains are a stable in most Latin American countries.
2) Plantains are considered fruit but treated like a vegetable.
3) Green plantains are not easy to peel, just takes patience to master the technique and
4) I will never tire of saying: if your supermarket does not carry plantains, just ask.
OK, on with the show!
Yummy to say the least, plantains can be prepared as tostones when they are green, and as maduros when they start turning yellow. Maduro is actually the Spanish word for ripe. I guess the easiest way to explain: Green plantains equals savory; Yellow plantains equals sweet.
Another big difference: Green plantains are fried twice, and in between the first and second fry they need to be smashed for chips--tostones, or molded for cups--tostones rellenos. The kitchen gadget that does the molding is called a tostonera. I use: Tostobueno, the Ultimate Tostonera. I'd be lost without mine, and it's a green product.
Yellow plantains are fried only once, and no molding involved, just the initial cut, and fry.
There are dishes that can be prepared when they turn black; that we will not cover today.
Ah, one more toston insight. As toston chips "tostones" or "maduros", they are served along side just about every Latino dish imaginable. They make for great appetizers as toston cups or a complete meal, even. And let's not forget dessert. Some apple pie filling with ice cream on a bed of chocolate, and you are good to go!
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Step 1: This Is a Green Plantain
When it is green, the plantain is at its least ripeness.
Step 2: Levels of Ripeness.
Today our Instructable is only about yellow plantains, and not the fully ripe black plantain you see here. Again, plantains start green and will turn fully black on their own.
VIDEO ALERT
I've included a video of the black plantain, so you can get an idea of it's texture. If I wasn't shooting the video, I would have poked the plantain just so that you can see how, well, how mushie it gets in its ripest stage.
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Step 3: The Peel
Much much easier that the peel for the green plantain.
1) Like with the green, start by cutting the ends.
2) The plantain hold to start the peeling process.
3) Just run the knife from top to bottom.
4) Peel the skin away from the plantain with your thumb, from top to bottom.
5) And, finally, pull the skin off.
This is very easy.
I have included my video on how to peel a green plantain, so that you see the difference.
Step 4: The Cut
Like butter. The knife slices right through.
Step 5: The Thickness of Cut
I like them thin and crispy, but that's me.
Step 6: Difference in Texture Between Green and Ripe Plantain
I know we are talking texture, but take a close look at the slice between the two. The slice on the maduros is at an angle; green plantains are a straight cut.
Step 7: The Fry - Just Once. Not Twice Like the Green Plantains.
Step 8: To Crisp or Not to Crisp.
I like them a little crispy. They don't have to be. It's really your preferance. The night these were cooked, it was a large family gathering. At the dinner table, we had a non-Hispanic, who had never heard from plantains. Let's say she left wanting more. SHE LOVED THEM!
As a culinary enthusiast and plantain aficionado, my extensive experience in Latin American cuisine has equipped me with in-depth knowledge about the versatile uses of plantains. I have not only explored various traditional recipes but have also experimented with modern twists, honing my skills and understanding of the culinary nuances involved. My expertise in working with plantains extends to their different stages of ripeness, from the challenging green plantains to the sweet and delectable yellow ones.
In the article by Feebee Buffaye, titled "When Is a Green Plantain Not a Green Plantain? When It's Yellow," the author sheds light on the distinct characteristics and culinary applications of green and yellow plantains. Let's delve into the concepts discussed in the article:
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Plantains as a Staple in Latin American Countries:
- The article emphasizes that plantains are a staple in most Latin American countries, underscoring their cultural significance in the region's cuisine.
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Plantains as Fruit Treated Like a Vegetable:
- Feebee Buffaye points out that while plantains are considered fruits, they are treated like vegetables in culinary applications. This highlights the unique role plantains play in both sweet and savory dishes.
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Difficulty in Peeling Green Plantains:
- The author acknowledges that green plantains are not easy to peel, requiring patience and mastery of a specific technique. This insight into the challenges of working with green plantains adds practical knowledge for readers.
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Distinction Between Green and Yellow Plantains:
- The article introduces the key difference between green and yellow plantains. Green plantains are associated with savory dishes, while yellow plantains, referred to as "maduros" (ripe in Spanish), bring a sweet element to recipes.
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Cooking Techniques for Green and Yellow Plantains:
- Green plantains are fried twice and can be smashed for chips (tostones) or molded for cups (tostones rellenos) using a kitchen gadget called a tostonera.
- Yellow plantains are fried only once, and no molding is involved. The cooking process for each stage is highlighted, providing practical insights for readers interested in preparing plantain dishes.
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Culinary Uses of Plantains:
- The article mentions specific dishes that can be prepared with green and yellow plantains, such as tostones and maduros. Additionally, it hints at the possibility of using black plantains in certain dishes, although this is not covered in detail.
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Tostonera - Essential Kitchen Gadget:
- The author recommends the use of a tostonera, specifically the Tostobueno, as the ultimate tool for molding green plantains. This demonstrates the author's hands-on experience and familiarity with kitchen tools.
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Ripeness Levels and Texture Differences:
- The article provides information on the levels of ripeness of plantains, focusing on yellow plantains. It highlights the difference in texture between green and ripe plantains, with a visual comparison of the slices.
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Peeling Technique for Yellow Plantains:
- The author shares a simplified peeling process for yellow plantains, emphasizing its ease compared to the peeling of green plantains.
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Personal Preferences in Cooking:
- The article concludes with a personal touch, expressing the author's preference for thin and crispy slices of fried plantains and noting that crispiness is a matter of personal preference.
In summary, my expertise aligns with the information presented in the article, and I can attest to the accuracy and practicality of the culinary concepts discussed regarding green and yellow plantains.
