Perfect Tostones | Chef Zee Tips | Cooking Tips | Made To Order | A La Orden
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- Опубліковано 30 вер 2024
- Making the Perfect Tostones is pretty simple, yet the smallest little things can cause tostones to burn. Today, I'm sharing my tips and tricks on How to Make the Perfect Tostones! Frying green plantains is really too hard. It's a very simple trick but it will guarantee that you fry the perfect tostones each and every single time! Check it out and don't forget to subscribe & share with friends and family.
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![Tostones [Green Fried Plantains] with Crushed Garlic Oil](http://i.ytimg.com/vi/sJxDuzi4rg4/mqdefault.jpg)
I just made some last night w your Dominican beans and your shredded chicken. GIRL !!!!! Let 👏 me 👏 tell👏 you👏 those beans are freaking AMAZING. Like what!!! I kept "tasting" hahaha more like eating them when they were almost done. The chicken was yum yum yummy. I am having leftovers right now and doing a happy dance. Thank you sooo much. I will be trying lots more of your recipes.
My slow ass really tried to flatten the platain while it was still RAW...Damn near dislocated my shoulder 🤣🤣🤣🤣
😂😂😂
Omg I'm screaming
This had me rolling 😂😂😂
I'm in tears 🤣🤣
😂😂😂😂😂😂 I was gonna do that too before watching this lmao
Dip the plantains in a garlic and salt water right after smashing them, let them dry a little bit on top of a plate with paper towel, then put them back to fry and your done. Trust me, the taste would be amazing!
mmmm thanks for the tip. I have to try this tonight!!!
I’m going to try that lol thanks
There you go
My mom rubs a garlic clove on them like garlic bread when they're hot from the oil. Its so good.
@@georgetkaplan gonna do this
My family is from Haiti and this is my favorite way to eat plantains. We do one extra step that makes it super delicious. After pressing it, we dip it in very salty water, then fry the second time. They get really crunchy and no salt bouncing off! Mmmm....
Nancy Sanabria thanks sis I’m trying this
Nancy, I'm Haitian too. Try soaking it in lime juice and salt. It's so delish!
I’m so trying this
We do it that way in Puerto Rico too!!!
Brining may be good...but oil and water do not mix when hot.
Bilingual people probs 🤣🤣 I do that too. Where I say a random word in Spanish and I completely forget the English word. Some words I’m just so used to hearing them in English. I’ll be trying to make these yummy tostones 🤤
For best crunchy tostones...soak them in salted brine water for 30 seconds and use paper towel to genty pat dry. Be careful when dropping in slowly One by One, the water contained within the Tostones will cause the oil to react violently therefore maintain the oil level at maximum of 40 percent of the frying pans capacity . Again be very vigilant and careful using this proof method resulting in the best crispy edges tostones. Top off with fresh garlic, lime juice,salt and olive oil mojito..Enjoy
Do you soak them before or after you smash them??
I like the idea of you grouping your recipes into classifications (e.g. Dominican basics; Cuban basics; Caribbean favorites; rice recipes; desserts, main courses - beef/chicken/pork/seafood). Would be easier to find a particular dish, I think.
I'm Dominican 🇩🇲, and my Dominican 🇩🇴 neighbours introduced me to this, and every timr i try to make it like them, it always come out soggy or undercook, plus mi español is no tan bueno, so it's difficult to ask them how to make it. But thabks to this video, I hopw they come out decent every time.
You should do a sweet plantain tutorial
My mom was never around.. never learned how to cook. You’re a life saver! 💚🥺
Hugs mamas🖤 ive been teaching my cousin and one of my best friends.
I'm Mexican and have been curious about Dominican food for a while. This seems like simple enough recipe to start with, plus I can totally use my tortilla press as a cheat for the tostones press you have!
Mine came out perfect. Thank you, Chef Zee!
You're welcome!!!
I loveeee your recipes, so simple and easy to follow
Lol!! Back to basics sounds good to me..because lots of us were never really taught the details in cooking these everyday wonderful dishes...Ms.Right🌷
Awesome!!! Thanks for watching :)
I tried this recipe they came out good! But I did wish they'd come crispier. Mine came out firm and just a little bit crunchy. Next time, I'm going to try what a lot of people are saying in the comments: soaking them a bit in saltwater then refrying them
UPDATE: Today I dipped them in said saltwater with a little bit of garlic mixed in too and they came out extra crispy! Definitely going to continue doing this in the future
Where can I find the tostonera like the one I never seen one in metal?
Raquel Cruz it’s on the link
King goat Cheese I didn’t see it no where not even in the website
Raquel Cruz I didn’t see it either...
Raquel Cruz you could use the bottom of a metal tea kettle as well.
I like the current name, but we are great with whatever you chose! Great video!!!
Thank you!
Haha... I have failed at this so many times. So excited when I saw the video. I’m going to try again today... I will get this right before I die!
Oh and ... that little conversation you had on your platanos phone. 😂😂😂
Lol I mess this up all of the time and I have to remind myself to just keep the flame low-medium lol Sending good ju ju your way!
Plantains are 10 for a dollar we gotta to go😂 lmao!
Thank you! I absolutely love watching your channel
You're welcome! Thank you for being a part of the Chef Zee family!
“I make this mistake awl the time” which Burroughs are you from
Queens 👑
So true; oil temp and patience is key to perfect tostones. My family loves my tostones when I don't rush them -- crunchy on the outside and soft on the inside. 😁
Your New Headlines could be..
1. ANCIENT TiPS / ancient stepv to step / the Original Spanish cooking instructions or tips
Last one to consider, uvsaid itbout Yourself....
GRANMAS TIPS
If this helps u out
😊
I've seen some tostones receipes that call for putting the plantains in an ice water bath before frying them to make them really golden. Do you recommend this?
I recommend doing this if you're cooking a large batch since it will keep the plantains from oxidizing and turning color. I definitely do that whenever I'm making a ton 😊
I like Chef Zee tips, but this is your channel so do whatever you want to I will still watch lol!!
Haha thanks! I'm keeping it as Chef Zee Tips!!!
"The Platano Game" & "The Cascara To This Thing" 🤣🤣🤣 #LoveIt #ImDead #YouRockChefZee
Try "Tony Sacheres" creole seasoning instead of salt. YUMMY!!!!
In my hometown they call them in spanish "Platanos de 2 jodidas" (or "2 way f**ked plantains" in English,...I guess)
Mija! So glad I found yer vids! Should call yer channel; La Morena Dulce! 😋 My Abuela kept a rock on the windowsill of the kitchen to smash platanos. Can you believe I was raised in NY but had no idea these were called “plantains” till I was almost 30!! WTH?!
Me han salido muy ricos. 😋
Gracias!!! ☺️
I wasn't about to buy some special device that only has one use, so I used the cast iron burger press I use for hot sandwiches and crushing garlic (and burgers).
I heated too high and cut too thin though. Several fell apart and became sacrificial snacks. Some refused to be pressed. I got a few rough-draft decent though. I also had some raspberries going kinda soft so I figured I'd use them up. Mashed 'em, bit of lemon juice, some apple cidar vinegar. Essentially improvised a raspberry ketchup, and it is _delicious_ with these. Got one more plantain right now, gonna let it ripen a bit (these things ripen a lot slower than bananas...) more then try again with the tips here.
I see some people soak in salt water for a little before the the first time around. Is that necessary
Only necessary if you’re not going to fry them right away so that they don’t oxidize. Soaking them in salt water makes the tostones extra golden and crispy
@@Chefzeecooks thank you !
Can these be prepared ahead up until the second frying? I'm having guests and planning to serve these with carne guisada. I'd like to have as much done as possible when my guests arrive. I'm not looking to make them a day ahead or anything, just earlier in the day on the day of.
Very nice video.
Algunas veces yo majo los plátanos en la esprimidora de limon para dales esa forma que parezca una copita pequeña y así los puedo llenar con arroz,carne,shrimp lo que uno quiera give it a try and let me know if you like this idea 😂
Growing up in philly..... restaurants would finish them off with different sauces . For example Puerto Rican restaurants made them slightly softer not as crunchy and had a garlic sauce drizzled over them and it was to die for ......dominican and even chinese take out restaurants made their traditional crispy without any kind of sauce but would smell up the whole place something very fierce and finally a columbian restaurant I went to would make theirs crispy but with a garlic sofrito kind of sauce ......to die for !!! Overall whether in the carribean or south american style this is one great appetizer to any dinning room table .
Agreed! I couldn't have said it better myself :)
Chef Zee ,gracias soy del El Salvador y solamente usamos platanos negros. En otra palabras super dulce, pero los voy a ser verde como este video.Gracias!!!
Another great video. Back to Basics is my choice.
This makes sense! Now😣thanks so much. I was always burning my tostones and It was so annoying because they wouldn't cook through right. I thought the high heat would do it but I see were I went wrong tjhank uuuu!!!
Yay!!! So happy that you were able to make the tostones work!! woot woot.
how long do you in initially deep fry each side of the plaintains before smooshing it is it 1 min each side to get the color? Sorry I am an asian cooking for my hispanic family for new years lol
Thanks this really helped me out!!!
I tried this but my platanos were to ripe. They were very soft and did not work
It seems to me based on your video that the plantain should be green?
I got a dominican man but i forgot one important detail.
I CAN'T COOK. But im gonna try :)
i cant find a tostones playeros video recipe in english. any plans on making it or being the first on UA-cam with a recipe in english?
What better way to celebrate our independence that with some Plátano Power and Bandera made to order 🤣
Elitist Prince Dizzy tr e
WeI I’m Hey itehbx
My mom would add 2-3 slightly smashed garlic cloves to the oil while frying- game changer !!!
And the ending is so my parents 😂😂 always looking for the platano sales
Oh. Fancy name for pressed fried plantains 🇯🇲
It's shorter
You’ve taught me a lot, I enjoy watching your videos!
Thanks! That was great! I also got a tip to quickly dip them in or brush one side with salty lime water that has soaked crushed garlic; Bfore the second frying. It does make the oil splatter more but, wow, the flavor is worth it to me. Plus I always make mojo de ajo to dip them in.
Bored Egyptian-Canadian making them tonight for the first time, let's see how it goes! Thanks for the tutorial
Heard the NY accent, so I'm trusting you above everyone else.
Please forgive me but what banana do I buy before making this
Keep chef zee tips. @bingingwithbabish kinda trademarked the basics name lol
Good call! Keeping Chef Zee Tips! Thanks for watching :)
you also could mash it with the skin
Awesome Gracias!
Man i wish they were that cheap again i paid 2 for a dollar and they are small platano
Lol I’ve been doing this for quite some time and had no idea it had a name ..
What can I do if I wait too long to eat them and they get hard to freshen them up again?
Zee, what type oil are you using to fry? Love your recipes & you are a super star chef.
Miraaaaaaaaaaa I can just TELL you're Dominican. If you ain't, you're Puerto Rican. The way you kept stopping and saying "I don't know how to say this in English". BRUH
BRUUUUUUUUUUUUUH that spoke to me on a spiritual level. There are times when I don't even know how to say things in SPANISH when I'm speaking to someone from Central America. For the longest, I would call the school bus "la wawa" and the Spanish kids just looked at me like I was special.
Anyway take a like and a sub!
Lol thank you. This definitely made me smile. And I’m actually half Dominican and half Cuban 😉
@@Chefzeecooks I'm so glad I, a random individual on the internet, could make you smile. I'm glad I looked up this channel, because this will be my go to for Dominican recipes.
My daughter really enjoyed following along to this amazing tostones recipe and she absolutely loved the end result. This is the start of a great journey!
I use a whisky tumbler glass. They shmush just right...
Make it with adobo please like where u dip it in adobo and stuff
that looks way amazing
Thank you! They were beyond tasty!
Happy Dominican Independence Day!!! Me encantan los tostones! My husband and kids love them so much!
Thanks!!! Happy Dominican Independence Day as well! Tostones are always a hit lol
I'm guessing 350° is that sweet spot to fry the tostones.
Hola. Me gustaría saber donde compraste la tostonera
Tostones masher, I got the one in this video from Amazon.
Back to basic sounds great! More to the point.
You missed a very important part for newbies..taking the skin off.
She said she has a video dedicated on how to peel.
Hello! I have the green plantains peeled / sliced and in the freezer to keep them ripe until I fry them. Does anyone know how to properly defrost them before frying? My first time freezing them. Thank you!
Hi. The best way to freeze them is after frying once and smashing. Defrost or frozen, (think Goya frozen tostones) they'll fry decently ( second fry). Hope this helps.
I like to dip tostones in a sauce with
Ketchup, mayo, and garlic it's delicious
Yes!!! SAY IT LOUDER!!!! Lol ... I love it with sauce too. Omg.
Hi Chef Zee, I love your channel. This reminds me of my childhood at my abuela's house in DR. Also, I wanted to know if and/or when you are going to make un Sancocho de 7 carnes?
Thanks love. Sancocho video is coming VERY VERY soon. :)
Can i use platano verde for this sorry first time
🇵🇷 🇬🇾
what oil is used here?
Vegetable Oil. You can also use corn or canola oil as well. It comes down to preference.
@@Chefzeecooks great thank you sm for the reply! you got a new subscriber 💗💗💗
Why do we gotta watch stupid adds…
Hey girl I’m back! 😂❤
Love your voice, very soothing ☺️😊
Que mujer tan bella, Dios!
En colombia le llamamos patacones ☺
Thanks
Welcome
Wait so how did you skin it?
New too the platano game...lmao...u rookies..lol
Luv ur videos mamita..
10×$1=yeah back in 2000 they were...jaja
It came out perfect! I made with your yellow rice and camarones a la criolla! Gracias por todo tu ayuda!
You're welcome! Always happy to help 😊😊😊
HI I have seen awesome tostones in Puerto Rico restaurants and Colombian where the tostone is amazingly crunchy like a cracker on the outside and soft on the inside. Id love to learn how to do this.
Mira, tu hablas demaciado.
Presentation is key.
Great video!
Thank you!
Is there a way to make that green sauce Dominican restaurants give with tostones? Love that sauce but don’t know what it’s called and I browsed your vids and didn’t see it (might have missed it). Also great vídeo. I’m half Puerto Rican and Half Dominican raised mostly by my Puerto Rican side and my Dominican cooking has been elevated solely because of you. My American wife has fallen in love with me all over again lol. 🙏
I eat plantains in all shapes and sizes.
I know everyone swears by vegetable oil, but try it with extra virgin olive oil. The flavor is amazing!
Someone let me know which type of Oil are you cooking the Tostones with?
I use vegetable oil, but you can use any kind of oil that you like such as -- vegetable, corn, or canola.
add some mayo ketchup and it’s 🔥🔥
Agreed!
Thank you very much I love the video I will be making these with some steak and onions and some rice red beans
what kind of oil do you use?
😂 I love the ending: “Que lo plátanos están a 10 por un peso?” Right now in my local supermarket they are a dollar each 😩 Anyway, thanks for the tips. I’m making some right now 😂
Really enjoyed your Video with your inviting Tone. I don't know how to Cook,but you were so inviting and patient. I Got It!.
Yes girl!!!! 🙌🏽🙌🏽🙌🏽🙌🏽xoxo
I'll do it right now!
Greetings from Los Santos, Panama.
Thanks!
Platanos.....i love tostones
Bought some last night and tried to make them. Cut them 3/4 of an inch thick . Tried to fry them but they never turned golden as shown here and e ded up hard as a rock. Fry time total was 5 min including both sides. Tried to mash them and they were tough and hard to mash. What went wrong?? The skin had to be sawed off with the knife since it was so hard.