i'm trying some recipes from the "three guys from miami cook cuban" cookbook. got my hands on some green plantains for tostones, and i'd like to make them again on tuesday. will these plantains ripen too much in 4 days to be right for tostones? should i refrigerate them, or would that be exactly the wrong thing to do? (the place i got them is not very close to home, and after the holiday weekend, i'm not sure they would have more on tuesday, so i am trying to make do with these. )
thanks for your help---the garlic chicken aroma is killing me, and the tres leches cake is so fluffy and just oozing dairy goodness!
Keeping Green Plantains Green
Started by
chezcherie
, Sep 03 2005 05:03 PM
6 replies to this topic
#1
chezcherie
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Posted 03 September 2005 - 05:03 PM
"Laughter is brightest where food is best."
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Author of The I Love Trader Joe's Cookbook ,The I Love Trader Joe's Party Cookbook and The I Love Trader Joe's Around the World Cookbook
www.chezcherie.com
Author of The I Love Trader Joe's Cookbook ,The I Love Trader Joe's Party Cookbook and The I Love Trader Joe's Around the World Cookbook
#2
WHT
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Posted 03 September 2005 - 06:07 PM
Refer time.i'm trying some recipes from the "three guys from miami cook cuban" cookbook. got my hands on some green plantains for tostones, and i'd like to make them again on tuesday. will these plantains ripen too much in 4 days to be right for tostones? should i refrigerate them, or would that be exactly the wrong thing to do? (the place i got them is not very close to home, and after the holiday weekend, i'm not sure they would have more on tuesday, so i am trying to make do with these. )
thanks for your help---the garlic chicken aroma is killing me, and the tres leches cake is so fluffy and just oozing dairy goodness!
Living hard will take its toll...
#3
Susan in FL
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Posted 03 September 2005 - 06:15 PM
Ah, I love the Three Guys From Miami. I'm not an expert, but in our experience, plantains don't change much in a few days.
WHT, what is it you meant by "Refer time"?
WHT, what is it you meant by "Refer time"?
Life is short; eat the cheese course first.
#4
WHT
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Posted 03 September 2005 - 09:07 PM
Fruit of this type kept cold will not ripen. I would keep them under 50 degrees F. in the ‘fridge. shoulkd I edit it to be reefer in the previous post?Ah, I love the Three Guys From Miami. I'm not an expert, but in our experience, plantains don't change much in a few days.
WHT, what is it you meant by "Refer time"?
Living hard will take its toll...
#5
chezcherie
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Posted 04 September 2005 - 07:41 AM
got it. thanks. was just afraid that the cold would turn the starch to sugar (like with potatoes) and i'd end up with sweet plantains (for maduros) when i want starchy (for tostones). i appreciate the help.
"Laughter is brightest where food is best."
www.chezcherie.com
Author of The I Love Trader Joe's Cookbook ,The I Love Trader Joe's Party Cookbook and The I Love Trader Joe's Around the World Cookbook
www.chezcherie.com
Author of The I Love Trader Joe's Cookbook ,The I Love Trader Joe's Party Cookbook and The I Love Trader Joe's Around the World Cookbook
#6
slkinsey
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Posted 04 September 2005 - 08:28 AM
WHT's right on the money about putting them in the refrigerator, although I should add that I was puzzled by his first post as well. Once upon a time, "reefer time" had an entirely different meaning for me. 
Samuel Lloyd Kinsey
#7
Susan in FL
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Posted 04 September 2005 - 09:22 AM
Me too... I didn't think I would ask any more questions or else it might be too much information.WHT's right on the money about putting them in the refrigerator, although I should add that I was puzzled by his first post as well. Once upon a time, "reefer time" had an entirely different meaning for me.
Life is short; eat the cheese course first.
