Twitter Weekly Updates for 2009-08-29
- Listening to Whitney Houston's pre-launch site-www.whitneyhouston.com. Is it me, or is she not hitting those high notes like she used to? #
I just had homemade tostones for the first time. I thought I was buying green bananas and they ended up as green plantains (not clearly marked) – an opportunity to try cooking a new food presented itself.
Plantains are a type of banana – starchy when green, sweeter when ripe. Ripe=brown/black.

Plantains sold at the Cubano bodega around the corner
I’ve had them before and they’re delicious, but apparently there’s some tricks ‘o the trade to making the crispy and flavorful. A dear friend, whose friend is a pro, (yes that’s two degrees of separation) lent some tips.
Here’s the process:
1) Peeling green plantains is not the easiest task – make sure you’ve got mad knife skills.
2) Slice diagonally so the pieces are ovals, not circles
3) Soak for 15 mins in water. Add Adobo powder for flavor (keep the water handy).
4) Fry in vegetable oil – medium heat to soften the plantains for about 5 mins (browned slightly on each side)
5) Squish the plantains in a tostanera and throw back into water for a minute or so – take out and set aside (apparently the second water bath helps make them crispy)
6) Turn up the heat and fry the flattened plantains until crispy.
7) I used a garlic and olive oil dipping sauce.
Here’s what they look like – yum. They had the texture of french fries.
Not a fan of cooking? It’s much easier to order tostones from the nearest Dominican/Cuban/Puerto Rican restaurant you can find.

Green plantains and the finished product