Nightcore - IDOL (subtitles in video)
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chef buck here and today I'm gonna cook up some tostones cuz I got some green
plantains here unripe green plantains ...in fact I got a lot of plantains come
over here Camera Girl these are more ripe and I'm keeping separate from my
plantains over there because I didn't want these here to ripen up ....when
you're making tostones you want to make sure and use green unripe plantains
these are very savory whereas the ripen plantains as they ripen up they get
sweeter and you can use those for different recipes but this is going to
be a twice fried tostones which is a plantain that it's going to be very
similar to a potato like a french fried or a Tater Tot or something like that
kind of a fried snack now you just can't peel this like a banana to peel a green
plantain you've got to use your brain and your muscles because there's a smart
way to do it an easy way to do it you can just slice off the end and then just
give it a little slice length waist like this here boom boom boom and if you give
it another slice right along the same way then it'll make a strip and you can
just oops it's too skinny strip maybe oh no no all righty all right take two all
right we'll switch it over here to the other side of the thing alright so what
you want to do is you just want to make a little slice along the length of the
plantain and then another slice it makes a little strip and then you can just get
under that strip and peel it right off just like that or you can go ahead and
put a spoon under here or your finger and go ahead and peel it around like
this here and just go all the way around the plantain and get the skin off like
that but you can do it in strips or you can go ahead and just do one strip and
then peel it like that there it can be very awkward peeling a green plantain
but in the end you'll have a couple of banana looking thingamabobs but they
don't taste like banana at all because they are unripe so they don't have any
sweetness in them they're very savory they're very much like a potato
now to make tostones we're gonna go ahead and slice them into disks and I
like to do it about a quarter of an inch thick the tostones are actually gonna be
thinner by the time we've been cooking them but I don't like an overly
thick but you can definitely adjust the thickness or thinness to whatever you
desire so we got a whole heap of sliced plantains and like I said this is a lot
you know you could just do one plantain but if I'm gonna fry something you know
if I'm gonna get oil and skillet and fool with it I'm gonna do at least two
all right so I got me a skillet I'm gonna put it on the heat heat me up a
little bit of oil all right so I got my oil heated up go ahead and slide in a
bunch of these plantains and you want to make sure your oil is hot enough that
they start cooking right away when you put them in here and we're gonna twice
fry these so we're gonna fry them and then we're gonna take them out and smash
them and then fry them again but we'll go ahead and give these about a minute
on the rung but I'm gonna go ahead and season one side of them here and I just
got some garlic powder right here and you can use whatever seasoning you like
but I like to use kind of a savory this year so a lot of times I like to put a
little bit of chili powder on for heat but I'm not just one and then we'll put
some salt on them later so let them fry on one side for about one or two minutes
and then we'll go ahead and flip them over and fry the other side up a little
bit smell that seasoning that fried garlic powder really smells Boone Dubois
all right so I'll give him another minute or two on this side and while I
frying her winning head got a plate and a paper towel ready because we're gonna
drain in just a few moments and if you love fried foods
you're gonna love two stomachs you know if you like french fries any kind of
fried potato definitely give this a try I mean you're not gonna live as long
feeding this but I mean those years come off the back end of your life right from
what I've observed people will seem to be miserable at the end of their lives I
mean if you whack a few years off the back end you know is it that bad so
there we fried them up a little bit on both sides I'm gonna go ahead and get
them out of my pan here we're going boom Mel delicious I still got my hot oil so
I'm all still hot my skill it's still hot I'm going to go ahead and throw the
rest of my plantains in here then I'll do this batch just like the other batch
give it a minute or two and while those plantains there are frying I'm gonna go
ahead and take the ones that I've fried once and put it under anything you like
and then give it smash since I cut mine about a quarter
of an inch thick you know it's like a silver dollar size but you can make them
as thick smash them out as fat as you like that's to taste you know I've had
some very thick tostones but I actually kind of like mine just like this make
them as thick or thin as you like alright so by the time I get those
smashed it'll be time to flip these and I forgot to season these before I flip
them but that's okay because the oil actually had a lot of seasoning in it
from when I season the other ones using the camera girl but I will go in and
throw a little bit of more garlic powder on here because I like a lot of
seasoning I like much too Stoney's to have a lot of flavor and I'm gonna serve
them with a dipping sauce a garlic dipping sauce garlic in tostones
you know that's my know that goes together like two hands going together
turn this camera on yourself look at you you're eating all the tostones and
they're only half tusk don't need all right come on camera girl I'm gonna go
ahead and get these out of the oil we'll let these drain for a moment and I'll go
ahead and return some of my flat tostones
back into the skillet and this is probably gonna take me three skillet
fools to do this now because I've smashed them out so they're a little bit
bigger than when I started or maybe not if camera girl keeps eating them
and now we'll go ahead and let these fry until they're golden brown until they
reach a nice color consistency that we like how while those are frying I'm
gonna go ahead and match my other batch up two stomachs you want to do all this
you know while they're hot while they're malleable all right I'm gonna give them
another flip or I'm gonna take a look at the bottom it's starting to color up
kind of nicely looks good enough for me frying them probably about two minutes
on each side now but again until it gets to that color that you like alright so
done these about two minutes each side really nice color they seem very crisp
so I'm gonna go ahead and get these out of the pan and these are all through now
there's my tostones they just need to drain a little bit and cool off so
they're not lethal to eat and that's all there is to making the tostones
you know just boom boom boom twice Brian but I'll go ahead and fry up
the rest Ling's here come I turn my stove off roll them on my plate there
and there you have a big old batch of plantains and while they're hot you can
go ahead and salt them up to taste God they smell so good
all righty so there you have it super crispy delicioso tostones now to make
these extra perfect we got to have a sauce so we got a little garlic
mayonnaise lemon dip there kind of an aioli so we use mayonnaise instead of
egg yolk boom boom I know you love these things I
get here crunch a little bit hmm I think the key to great custo neighs is
seasoning go SuperDuper heavy on the seasoning go to my plantain playlist
I'll have a link around here somewhere ... check it out... check out some
plantains... if you were to print this recipe go to
MyFoodChannel dot com you can print all our recipes over there thanks for
watching and we'll see you in the future ...see this is why you don't want to cook
up two plantains just for two people ... cause you end up with this situation
right here
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