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Why are my plantains always dry?

Commented on February 07, 2014
Created December 06, 2013 at 3:45 PM

So I'm constantly making plantains, but they always come out dry, so dry that they're hard to swallow. How I cook: green or yellow plantains, peels removed, in microwave on reheat for about 5 minutes. I also tried using my crock pot recently with like 7 green plantains in peels, but even they came out super dry too. Is this because I don't use any oil or cooking liquid? Or would it help if I used black plantains?

141c6b3d5e9506dd93881e3f9737f297

(55)

on February 07, 2014
at 03:26 AM

i know you can do it. how about sharing the love MasterVycen and handing out the thanks. thank people for their time/effort. i just happened to notice, as you do! ;) , that as of now, you have asked a total of nine questions and have only voted once to all the answers and comments you have received. seems a bit unfair...

go the votes

2a6025992746ff6cd4ffb6ccf0aa03fc

(60)

on December 15, 2013
at 06:09 AM

Fair enough if you like them ripe but usually black/yellow plantains and green plantains are seen as two very different ingredients. Personally I prefer the green. The ripe one is nice steamed and eaten with ghee and jaggery or baked in orange juice or fried but the unripe one is spectacular in many savoury dishes as a starchy veg.

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5 Answers

0
D9e508dd088a8c26ff4b85f3a6c36a21

on December 15, 2013
at 07:47 AM

Another trick if you're pan frying is to throw some water in with the plantains. I usualy throw in about 1/4 cup with a whole plantain and it keeps them moist throughout the cooking process.

0
Af9e23fd927bacc1ad31e83db69f454e

on December 15, 2013
at 01:41 AM

Thanks for the answers, but surprisingly I think I found the reason: the plantains needed just a few more days to ripen (no green, but mostly yellow with some brown spots). If I wait till that point, it makes a HUGE difference. I'm still able to dry bake them in peels in microwave and they come out amazingly soft a sweet. Didn't realize texture would be so different depending on color.

2a6025992746ff6cd4ffb6ccf0aa03fc

(60)

on December 15, 2013
at 06:09 AM

Fair enough if you like them ripe but usually black/yellow plantains and green plantains are seen as two very different ingredients. Personally I prefer the green. The ripe one is nice steamed and eaten with ghee and jaggery or baked in orange juice or fried but the unripe one is spectacular in many savoury dishes as a starchy veg.

0
F92f0b6a3fe3d45a489e020076904f2f

on December 06, 2013
at 10:21 PM

I fry 'em... if I use too little coconut oil they come out dry. However, they come out tasty and tender on the inside and crisp on the outside using about one spoonful for every plantain. Also they can burn easily so try to use a lower temp for a longer time

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2a6025992746ff6cd4ffb6ccf0aa03fc

on December 06, 2013
at 08:04 PM

I cook green plantains in a pressure cooker in stews and curries. They are not dry. Try boiling your plantain or cooking in other moist heat like stews.

0
089dd41b18fbb95ebb5347cded708d98

(5635)

on December 06, 2013
at 07:24 PM

green and yellow plantains are very dry and starchy in general. if you want softer ones, you need to use ripe (black) plantains.

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