Quote:
Originally Posted by bananimal
Josh,
I've been trying to cook tostones for years and was never really happy with the result. Then I ran into a recipe in a Carribean cookbook, in English, thank God -- my Spanish stinks. Tried it and it worked - no more tough, dried up tostones.
All the elements in your description match that recipe. Here is additional info from that recipe.
Do the first fry on medium till they soften, but take them out before they show browning. Several mins for this step.
Do the second fry, ater smashing and dipping, on med high heat. Go for golden brown now. Grab one and taste now and then to make sure not underdone.
In time you will know when done just by the color. And, just like french fries, salt immediately.
Dan
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Hey Dan, Actually your recipe is very close mine (which is actually the true way they do it in PR), the only difference is you do want them to get a little more golden in the first fry. The reason is to soften them up enough on the inside for the smashing. Tostones are suppose to be like a thicker potatoe chip texture and with a crunch. I know some that actually like them border line burnted (turning slightly more than golden brown).
Then you can make a sauce that goes with them as well that is called "magic." They also use this in PR. It's 45% ketchup, 45% mayonaise, 10% crushed garlic, and seasoned with adobo to taste (a Puerto Rican seasoning mixture). You should try it sometime. I always take an old ketchup bottle with it mixed up and it'll last in your fridge just as long as a jar of mayo would so that way you don't have to prepare it everytime you make tostones!!!! I just make it directly in the ketchup bottle to about 3/4 full and just shake it in there rather than premake it and try getting it in there. It's easiest that way if you have squeezable bottles! It's also good for fries and other things as well!!! But SHHHHHHHHHHHHH!!!! Don't tell any one I gave you that recipe LOL
Josh
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