3ladybugs
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Post by 3ladybugs on Apr 13, 2014 16:41:49 GMT -5
Did we get the wrong kind or ripen them wrong? When we tried to peel the black plantains I needed a knife and it was a lot of things but easy isn't one of them!! I tried to ask someone at a grocery store, but I don't know spanish and she didn't know english. So it was comical, but not very helpful. Any tips? Thank you!
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Post by TamarE on Apr 13, 2014 16:47:30 GMT -5
Did we get the wrong kind or ripen them wrong? When we tried to peel the black plantains I needed a knife and it was a lot of things but easy isn't one of them!! I tried to ask someone at a grocery store, but I don't know spanish and she didn't know english. So it was comical, but not very helpful. Any tips? Thank you! Hi 3ladybugs. I think Sarah may discuss peeling plantains in this video: www.youtube.com/watch?feature=player_embedded&v=rz4shev1w-U If not, it's still an educational plantain video.
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Post by Irene Adamson on Apr 13, 2014 17:03:27 GMT -5
Black plantains are the hardest to peel. The green ones are tough but since they are firm, it makes it easier and not so messy. With black ones I cut the ends off then cut a very shallow slit down the length. Then I try to pry a piece lose and pull. If you can get a good piece it will pull off a lot of the peel. Sometimes, though, you just have to work and work at it. This is one reason I don't let them get too ripe before using them. Another reason for not letting them get too ripe is the sugar!!! They are like candy!!! They are totally yummy but I worry about my sugars. I try to use them while they are still a resistant starch.
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lorriegray
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Post by lorriegray on Apr 13, 2014 19:37:26 GMT -5
I do the same as Irene, except before cutting the slit down the length, I cut it in half so that it's a shorted piece and a little easier to manage.
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Post by EJ on Apr 13, 2014 21:09:23 GMT -5
You're not crazy. We've all experienced the plantain peeling frustration But hopefully the end result made it worthwhile
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Post by salixisme on Apr 15, 2014 11:16:46 GMT -5
I do the same as Irene - but sometimes with plantains you just have to use a knife.
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Mary
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Post by Mary on Apr 15, 2014 13:08:31 GMT -5
Awhile ago I had several plantains that got tough/hard as they turned black, rather than soft and moist. They must have dried out as they ripened? Not sure. Anyway, they were near impossible to peel, and I ended up throwing them away. Just another possible reason for plantains being hard to peel!
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jkn079
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Post by jkn079 on Apr 18, 2014 22:10:57 GMT -5
Since we're asking about plantains....Is there a good substitute for plantains in a recipe? I am sensitive to plantains, bananas & coconut (to name a few).
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Post by TamarE on Apr 19, 2014 8:57:48 GMT -5
Since we're asking about plantains....Is there a good substitute for plantains in a recipe? I am sensitive to plantains, bananas & coconut (to name a few). I don't believe so, sorry. Maybe someone else will reply with more information, but I think bananas are the closest sub to plantains.
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jkn079
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Post by jkn079 on Apr 19, 2014 12:43:01 GMT -5
Thanks for the quick answer, TamarE! I didn't think there was but thought I'd ask.
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