Quote:
Originally Posted by PR-Giants
The resort chefs I deal with thought it was a great cooking banana, but didn't like it as a dessert banana.
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Were those chefs cooking it really ripe? When I've cooked them green they were terrible (but I'm no expert on cooking green bananas), and even when full yellow, they are kind of rubbery and not fabulous. But when cooked when nearly black on the peel, they are very good.
I need to learn how to cook bananas better.