Quote:
Originally Posted by bananimal
Josh hits it on the head citing the second salt water dunk was for moisture added to the finished product. Using the same water from the first soak before the first fry is just kitchen economy. Fresh salt water is not necessary.
That "magic" sauce is new to me Josh - will try. Have only heard of a dip called "mojo". Lightly fried minced garlic in olive oil with a light touch of lemon or lime juice.
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Hmmm, never heard of mojo for tostones... maybe that's a cuban thing? As you are closer to Miami (little Havana) where I just moved from little San Juan PR (AKA Orlando, FL area). Only really hear about mojo in stuff like yucca (casava root) pronounced kind of like: Joo-ka (don't understand why PR's pronounce their Y's like J's, even in words like Yo... they say it like "Joe," meaning "I"). Going down to Miami next weekend. I'll have to ask my cousin if the cubans around there do that. That is one I'm still having an issue mastering. I'm going to have to get my mother in law to actually sit me down and watch her from start to finish on that! Most things I can pick up just from looking at the food and taste, but not that one!
FYI, I think it's IRONIC that NYC has the highest population in the world of Puerto Ricans, Orlando is second, San Juan PR is third!
They've WAY out grown that little Island... I'll be adding to it in a few years as I'm moving there!!! Hahaha
