What are the best tips for frying planters?

Flying Plantains may be difficult for the first time, but several small tips can help the first timer avoid some common pitfalls. Starting with yellow bananas, rather than green or black, can help ensure that the patrons are sweet but strong enough to hold together when they are fried, which can facilitate frying for beginners. Cold water runs on immature plantain while peeling, it can help keep the sticky substance inside the hand of the chef. When it is time for cooking, choosing the right oil and getting the right oil temperature also significantly affects the result when frying plantains. For extra sharp, some plantain meals are fried twice.

The ripeness of bananas plays a big role in the taste of cooked bananas. Frying swarms, when they are slightly immature, carry a bark that has greenish colors, will bring starch taste like a sweet and solid potato chip. Plantains start yellow as they ripen and take a sweet flavor. Super-ginted black frying are even softer and sweeter so they are the biggestmore worthy for dessert meals. Many chefs prefer the use of yellow bananas because their strength causes it more often to keep their shape in hot oil.

Experiment with cutting rontain to different sizes and shapes before frying to see which shapes are best. Changing sizes and shapes of plantain pieces will produce different properties during frying, including texture and taste. The pieces of thin plantain create a texture similar to a chip, while larger pieces will be crispy on the outside and soft and starch on the inside. Soaking pieces of peeled plantain in cold salted water can help prevent fruit from browning before use.

When plantain hit oil, it should bubble at a stable speed without spraying. Spraying may indicate that the oil is too hot, which will be crispy outer side of the plantain without cooking the interior properly. Using oil with higher BSmoking, as such corn, rape or peanut oil, rather than oils, such as olive oil, facilitates high oil temperatures that provide crunchy bananas. The use of oils that smoke at a lower temperature means longer cooking and potentially greasy bananas. When frying disappears, do not overload the pan or the oil is too cool to cook them properly.

Plantains are fried twice for certain meals that usually use green bananas. Fry the bananas, crush them to the disk and fry them for the second time until Crispy creates refreshments called Toston Chips or tostones . Once fried, the mashes are solele patties and served with immersion. These plantings are often filled with meat and cheeses, fruit and vegetables and baked. The fries are sometimes fried twice for other sharp, especially when it comes to fries.