Plantain Tips Judy

[Guest guest]

Got it now. I couldn't tell for sure since sent my posts through out of

order today. Now when you place the plantain rounds in the soup with the skins

on, the skin will stay on. When you serve the soup just life them out and place

in the bowl with the skins still on. THe guest can push the platain round out

of the skin with their spoon.

If you want to do it before you serve the soup that's fine also.

Donna

 

 

wwjd <jtwigg wrote:

This is what I had the question about. You mentioned scrubbing the skins

and cutting in rounds, then toss the rounds into the soup and then add

rounds to each bowl and that the skins would keep it from getting mushy. So

do you peel off the skins at some point?

Judy

 

Donna wrote:

Scrub the skin real good and slice into 2 inch

rounds leaving the skin on. Make a good spicy soup like one in the

soup files or even the Mexican recipe files, and toss the rounds in.

When the soup is done you serve in bowls with a round or two of the

plantains, the skin will keep it from cooking up mushy.

 

 

 

 

 

[Guest guest]

Thanks for explaining. I may have to try this. I have only tried pan frying.

Judy

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Donnalilacflower

Thursday, April 27, 2006 8:29 PM

Re: Re: Plantain Tips Judy

 

 

Got it now. I couldn't tell for sure since sent my posts through out of

order today. Now when you place the plantain rounds in the soup with the skins

on, the skin will stay on. When you serve the soup just life them out and place

in the bowl with the skins still on. THe guest can push the platain round out

of the skin with their spoon.

If you want to do it before you serve the soup that's fine also.

Donna