Taken a nice photo of your creation? We highly encourage sharing with our friends over at [email protected].
Posts in this community must be food/cooking related and must have one of the "tags" below in the title.
We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn't listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren't tagged after a time.
[QUESTION] What are your favorite spices to use in soups?
[email protected] - Lemmy.world's home for BBQ.
[email protected] - Showcasing your best culinary creations.
[email protected] - All things sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/
Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
For crispness you want very underripe green, they aren't sweet though. These are great with a dusting of salt, dried chili, and a squeeze of lime.
As you have noticed they tend to ripen unevenly. If I want them sweet I still get green, for the crispy goodness, then toss them while still hot with a little powdered sugar or honey, and a pinch of salt.
I love some ripe plantain, but it doesn't make good chips because the sugar content is to high. They just scorch.
To clarify a bit, the first time I made them, I managed to find ones that were just starting to ripen. They were soft enough to flatten a bit before going in the pan and only faintly sweet. They didn’t burn. At least, not enough for me to mind.
I’ll try out your recipe! I feel like it’ll be as close as I’ll ever get to my first ones.
might be worth looking up some Panamanian patacones recipes and see if you can find some good tips or tricks.
I'm in Panama right now and only learned about plantain chips, locally called patacones, since I got here.
there are tons of local stands that sell them, and every person makes them completely differently in terms of crispiness, thickness, flavor, seasoning, but fairly individually consistent.
I have the ones I like, but I'll say the most consistent ones, that is the large batch processed ones sold in supermarkets, are less sweet.
just throwing out some patacone thoughts since I've been here, and since I love patacones now.
they're extremely popular in Panama, so you might find some pretty good recipes.
Double frying and pounding them between fry sessions seems to be the only difference between their recipe and mine. I’ll give it a try!
That's not a thing.
Is this an AI bot?
Goldilocks zone?????
ARE YOU GUCKING JERKING MY STUF??????????????
I feel like you’re referencing something, but I’m not familiar with it