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Banana Identification Mystery Nanner? This is where you can get help to identify your banana plants. Upload some pics to your gallery and post a thread and let everyone know as much info that you have of the plant.


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Old 03-14-2018, 12:42 PM   #1 (permalink)
 
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Default What variety of sweet plaintain do spanish (Cuban/Puerto Rican) restaurants use?

I love spanish food and really love when they serve a sweet plaintain side dish. I was wondering if there is a specific variety of cooking plaintains they would use or if they are pretty much the same. What makes it sweet plaintain as I tried regular plaintain and it was starchy almost like potatoes.
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Old 03-14-2018, 04:49 PM   #2 (permalink)
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Default Re: What variety of sweet plaintain do spanish (Cuban/Puerto Rican) restaurants use?

You can use pretty much any Plantain cultivar you can get ahold of, there are only very few available in the US anyway. Sweetness is determined by ripeness level, not by cultivar in this case.
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Old 03-14-2018, 04:52 PM   #3 (permalink)
 
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Default Re: What variety of sweet plaintain do spanish (Cuban/Puerto Rican) restaurants use?

Do plaintains ever turn yellow? I always see them as green and hard as a rock in grocery stores. One time I tried to peel a green one and it shredded the skin and I bit into it and spit it out.
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Old 03-14-2018, 06:39 PM   #4 (permalink)
 
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Default Re: What variety of sweet plaintain do spanish (Cuban/Puerto Rican) restaurants use?

Plantains can be baked at any stage of ripeness. I havenít experimented much with the green ones, and usually stay between 100% yellow (more potato-like) and 100% black (softer, richer, sweeter). My favorite is about 80% black. (Asian markets are more likely to have yellow and black stages.)

Place plantains on an oven rack, just as they are. If you care about keeping your oven neat, place a sheet of aluminum foil on the next rack down (to catch all the oozing caramel stuff).

Set heat at 450 degrees, set cook time for 45 minutes.

When the plantains are cooked, they will split open. You can just leave them in the oven until you are ready to serve them. (They are easier to handle when cool.) Iíve left them sitting in the unopened oven for at least 24 hours with no spoilage or loss of color or flavor. I like them at room temp.
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Old 03-15-2018, 06:17 AM   #5 (permalink)
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Default Re: What variety of sweet plaintain do spanish (Cuban/Puerto Rican) restaurants use?

I am going to bump this thread so I can find it easier. bump. like the recipe. eats easy
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Old 03-15-2018, 03:34 PM   #6 (permalink)
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Default Re: What variety of sweet plaintain do spanish (Cuban/Puerto Rican) restaurants use?

Hey Kanana ---- Do you have a Bravo supermkt near you? They have the best green ones and ripe as well. Good prices too.

They also have a product in the frozen food area which are green plantain slices fried once and flattened. To finish off fry them defrosted and they are great -- saves a bit of work.
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Old 03-18-2018, 12:34 PM   #7 (permalink)
 
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Default Re: What variety of sweet plaintain do spanish (Cuban/Puerto Rican) restaurants use?

I was mainly asking about the type of plaintain cultivars to buy a plaintain tree/plant to grow, as I love the sweet plaintains at these restaurants but don't want to get the wrong type of plaintain tree if there are specific ones they'd use for this.
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Old 04-14-2018, 05:26 PM   #8 (permalink)
 
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Default Re: What variety of sweet plaintain do spanish (Cuban/Puerto Rican) restaurants use?

For fried sweet plantains try a Dwarf Orinoco. I think they are way better than the plantains you buy at the store. They also make really good tostones.
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Old 04-15-2018, 03:03 AM   #9 (permalink)
 
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Default Re: What variety of sweet plaintain do spanish (Cuban/Puerto Rican) restaurants use?

Throw leftover fried plantains into an omelette, old Dominican recipe.
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