question-blanching plantains Jackie?

[Guest guest]

I fry plantains when they are greenish and I use them

in recipes when ripe and black. I have no idea, maybe

you could ask the recipe owner about this.

Hopefully a member will have the answer. Blanching is

dipping in boiled water for a quick few minutes at the

most. I don't know if this would cause them to

blacken. I'm curious now.

Donna

--- Jackie <playfullycute2000 wrote:

 

> I found this recipe on Gourmet Garden of Spicy Veg.

> Eating, but

> there's one part that I don't know exactly how to

> do. One of the

> ingredients is " 4 green plantains, blanched until

> they turn black and

> then cooled and peeled " , but what does that mean to

> blanche it?

> Thanks..

> Here's the recipe:

>

> Patacon Pisao (spanish)

>

> 1/4 pound dried red beans

> 1 bay leaf

> 1 onion, cut 1/4 " dice

> 4 garlic cloves, minced

> 1/4 cup olive oil

> 2 tablespoons ground cumin

> 4 tablespoons dried oregano

> 1/4 cup tomato paste

> 4 green plantains, blanched until they turn black

> and

> then cooled and peeled

> 1/4 cup corn oil or about 1 " deep in frying pan

> 8 eggs

> 1 cup grated cotija cheese

>

> Boil beans in water to cover with bay leaf until

> tender; drain.

> Saute onions and garlic in olive oil until tender.

> Add

> cumin and oregano; cook for 2 minutes.

> Add tomato paste and cooked beans. Puree in a food

> processor.

> Fry cooked plantains in a skillet at 300 degrees

> until

> tender.

> Place between 2 wet towels and roll to 1/4-inch

> thickness with a rolling pin to create a round

> " dough "

> of plantain.

> Return to pan and cook for 3 minutes on each side or

> until edges are crisp.

> To serve, spread puree over plantains. Scramble eggs

> in a non-stick pan, and place on top of plantains.

> Sprinkle with cheese. Serves 4.

>

>

>

 

 

" Tolerance of other opinions builds thy inner peace "

Source: Dalai Lama

 

 

 

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