quendor91

As the title says what do they taste like cooked? I know they have been described as starchy.

bananimal

When very green, unripe, think of French fries from potatos. But they taste like plantains.

When very ripe, blackened skins, they are super sweet like caramelized sugar. But they still taste like plantains.

When they are in between they taste like something from Mars. Yet there are some folks that only like them that way. And they still taste like friggin' plantains. But not so good.

Ok?

Darkman

If Plantains taste like Plantains,

And Orinocos are Plantains,

Why do Orinocos taste like Bananas?

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Darkman in Pensacola

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shannondicorse

Darkman,

True "plantains" - and that word means many things to many- might be defined as the progeny of apparently ONE remote fertilisation event possibly as early as the middle Holocene. The numerous varieties of "true" plantains extant today are a result of "somaclonal variation" and subsequent selection under centuries of cultivation - especially in Africa.

The short of it: Orinoco is NOT a "true plantain" under this definition.

Now for the long of it:

Many other bananas - especially some ABBs (like "Orinoco") & some angular-fruited AABs are variously termed "plantain". Their flavours and textures vary from very dissimilar to, to reminiscent of, "true plantains".

Plantains are variously described as "starchy". I'll say this: all the true plantains I've eaten (almost overripe) RAW are extremely sweet, very flavourful and really nicely textured. Their texture is nowhere near that of a Cavendish type though.

So if one thinks the only banana worth eating raw is a Cavendish type (again, members of this large group are thought to be the product of a specific fertilisation event, centuries ago)... one is, in my opinion, locking onesself out of life's greater pleasures.

The "plantainy" taste & texture is not (...methinks..) about starch - I think that it might be due to flavour/odorant characteristics that are genetically determined and were present in ancestral angular AA proto-plantain diploids of New Guinea. Texture is also due to genetically determined ripening characteristics and proportion of ground tissue etc remaining in ripe plantain fruit. Not just starch.

When plantains are fertilised with pollen from AA diploids they produce AAAB "plantain hybrids" which have the "plantainy" shape and taste. Sometimes even AA (diploid) plantains are produced. These lack much of the "B" genome that ordinary plantains have. But they still seem to have that plantain touch!

Well, 'nuff said.


shannon


shannon.di.corse@gmail.com

quendor91

Don't ask me why but I think of a cooked plantain is like a baked sweet potato lol. Prolly way far off but maybe it would give you guys a good laugh.

Darkman

Hi Shannon,

You lost me a bit but I'm sure you are 100% right. The parts I understood above I whole heartedly agree with you.

I actually was just poking a bit of fun at Bananimal. He and I are long distance friends. But yes Orinoco are not plantains and they are certainly not Burro food. When eaten right after they look extremely disgusting they are some of the finer foods to ever cross my palate.

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Darkman in Pensacola

AS ALWAYS IMHO AND YOUR MILEAGE MAY DIFFER!!!!!!!!

Life - Some assembly required, As is no warranty, Batteries not included, Instructions shipped separately and are frequently wrong!

Kentucky Bourbon - It may not solve the problem but it helps to make it tolerable!

Statistics - Data that analyst twist to support the insane opinions of those that pay them.

shannondicorse

Okay! A slight bit of trivia on "Orinoco" is warranted.

I'd never known them by that name - which seems to be a North American term - until just rather recently. I'm using them in breeding.

But one of my perennial hobbies is to examine the terrestrial, swamp and riverine flora and fauna that get pumped out scores (...even hundreds) of miles into the sea when the "mighty Orinoco" River is in flood (July-August). Sometimes I get banana plants in that drift. I grow out what I can.

Sure enough, they have been always - you guessed it - of the Orinoco variety!

True, I tell you!


shannon

shannon.di.corse@gmail.com

Nicolas Naranja

A lot like a potato when green, and like a sweet potato when ripe. I will eat them either fried or boiled. You can actually cook the green ones and make something similar to mashed potatoes. You can cook the semi-ripe ones to make something akin to sweet potatoes.

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chipboy44

It all depends on when you cook them. If you fry them green yes they might taste a bit starchy and that is why you never eat them plain but always with a sauce or mojo on them to give them flavor. BUT...... If you get them ripe and fry them then they can be as sweet and good as candy. The difference between frying bananas and desert banans is this..... Cooking/frying bananas need to be cooked in order for their starches to be turned into sugars where as the desert bananas rely on the sun to take care of this process for them. A frying banana is also tougher and more firm. The Spanish make dishes with green plantains and also fry them, half way smash them and fry them again but still rely on some sort of comdiment on them to make them flavorful. If you take a ripe plantain and I do mean RIPE, peel it and slice them on the diagonal fry them in cooking oil till they are dark brown (my preference) they do in fact have the taste of a banana but turn from their firm banana into a soft almost mushy super sweet banana flavored DELIGHT. But the bottom line is that I think that yes they definitely taste like a banana but are certainly special.
Salute'
rick

sunfish

They taste like chicken

Abnshrek

No, gator tastes like chicken.. :^)

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quendor91

So mashed plantains and gravy? :P

Yuck! I don't like sweet potatoes.

Abnshrek

That's what I used to say.. Its all about who's cooking it.. and that definitely goes for plantains. :^)

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sunfish

Ya need to go buy one and try it.

sunfish

That's because they eat chickens :^)

Darkman

Cornish Hen or Rooster?

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Darkman in Pensacola

AS ALWAYS IMHO AND YOUR MILEAGE MAY DIFFER!!!!!!!!

Life - Some assembly required, As is no warranty, Batteries not included, Instructions shipped separately and are frequently wrong!

Kentucky Bourbon - It may not solve the problem but it helps to make it tolerable!

Statistics - Data that analyst twist to support the insane opinions of those that pay them.

quendor91

hmm plantain chips sound interesting.

sunfish

El Pollo Loco

servatusprime

You should just try one. There only about 50 cents usually. If you want the middle of the road approach and ease of cooking, I would just getting on that's yellow with maybe a few black flecks and grill it (you can let a green ripen on the counter to this color stage). This is how my wife and I like them best. I cook them a little untraditionally but it doesn't get much simpler. Get your grill hot (400deg F or higher). Meanwhile. Rinse off your plantain and peel off any stickers. Pat dry with a towel. Then coat in a little oil (olive is what I use) then place as is on the grill. Depending on the heat of the grill you will need to check periodically. The peel will split and start shrinking back and this is normal. Flip over the plantain with tongs and continue. The peels should become black throughout cooking and don't worry if more plantain is exposed. Use some tongs to squeeze gently to see if they are now somewhat soft. If they are, go ahead and take off the grill or keep cooking/flipping till they are. Now on the plate carefully use a knife to slit the peel just enough to cut the peel then the whole plantain should slide out easily. (It will be hot to the touch!) Now eat! My wife and I love these! Some people like to cut off the ends and slit the peel before cooking. I find that makes it a little drier depending on your taste buds you play around with this method and try plantains that are Eire more or less ripe. Good luck!

Dalmatiansoap

x2

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