You are the first one I have seen in UA-cam that knows about dipping the plantains in warm water and salt, to provide moistness, and impart a better flavor to the tostones. They taste their best if kept in the salted water for about 5 minutes. You like to cut them on the thin side. I love to cut them about 1 1/2 inches. They crack a bit from the thickness, but that works better when they are dipped in the salted water. I prefer to crush them by hand, with brown paper, because I feel how hard they are, and I leave them a little on the thick side, so after the soaking in salted water, and refried again, the outside is crispy, but the inside is buttery soft and yummy. The dual palate feel is quite a joy. But that is my way. I also prefer to use olive oil. Its much healthier than the highly processed corn oils, that some consider inflammatory to our body. Still....kudos to you for knowing to enhance their flavor by the baptism in warm salted water. Practically none of the other UA-cam cooks know this, or teach it. Bien echo!! 👏👏👏 Felicitaciones de un cocinero Cubano!
Perfect! I had a Dominican friend tat would mix garlic and water and dip it into it before the second fry. I don’t make this too much because they are gone quick!
I tried making these and the tostone crumbles into little pieces when I squish it. What am I doing wrong? Not cooked long enough the 1st time? Cooked too long?
Corn oil, Canola is a little healthier. It looks like the chef used green plantains, but I'm only familiar with yellow ones being used. Yellow plantains, with just a few traces of brown/black. Plain yellow, too hard, not enough flavor. All brown/black, too mushy and sweet. Perfect for "platano maduro", plain fried plantains, but not right for tostones. This was a little lengthy, but important to reduce confusion and frustration. 😊✌🏽
Fry, in medium high oil temperature, usually for a minute to a minute and a half, remove from oil, smash, then fry for about another minute to minute and a half. Don't be shy taste some samples to see what's right for you. 😊✌🏽
well, i been eating tostones all my life and i can say that i do not recommend it. why? well they will definitely not taste the same as compared of eating them fresh. once you eat it as a leftover they turn harder (almost not edible lol) so try them for a fiesta they don't take a lot of time to make :D. you can also try tostones de pana
Lol the Spaniards didn't show the indigenous anything about their own fruits,they didn't even know what was good to eat when they arrived, and another thing brother absolutely no Africans were brought to the Americas as slaves,this is another white lie that has been told,the Spanish referred to the Indians as Negros! Just some truth for this delicious dish!
The tostones preparation was made Dominican styles of food not Puerto Rican now you have a white guy showing you how to coock that in your land Puerto ricans witch futher proves my point.
This is Puerto Rican style and Chef Wilo Benet is himself Puerto Rican. Puerto Rico is a diverse island with white, black, and brown people. Color is not what makes a Puerto Rican!
First of all you don't even know how to speak properly🤣 and second, I know you dominicans look like Haitians but over here we have lots of white looking Puerto Ricans like this chef on this video, but still is Puerto Rican. Take the envy somewhere else with your misinformation 🤣🤣🤣
@@vikastone LMAOOO the origins of tostones is unknown as countries fight for its invention. Show me proof it's from you guys which I highly doubt you have any or it'll just be some made up article from dominican republic as with every lie you guys produce like one where you guys say Bad Bunny is half dominican🤣🤣🤣🤣
You are the first one I have seen in UA-cam that knows about dipping the plantains in warm water and salt, to provide moistness, and impart a better flavor to the tostones. They taste their best if kept in the salted water for about 5 minutes. You like to cut them on the thin side. I love to cut them about 1 1/2 inches. They crack a bit from the thickness, but that works better when they are dipped in the salted water. I prefer to crush them by hand, with brown paper, because I feel how hard they are, and I leave them a little on the thick side, so after the soaking in salted water, and refried again, the outside is crispy, but the inside is buttery soft and yummy. The dual palate feel is quite a joy. But that is my way. I also prefer to use olive oil. Its much healthier than the highly processed corn oils, that some consider inflammatory to our body. Still....kudos to you for knowing to enhance their flavor by the baptism in warm salted water. Practically none of the other UA-cam cooks know this, or teach it. Bien echo!! 👏👏👏
Felicitaciones de un cocinero Cubano!
Made it just this ! Came out like my títí’s ! Perfection ! Delicious!🇵🇷❤️
✌🏽
Thank you so much !!! This video was very helpful !
My favorite food
My step father used the whole plantain peel in his hand to flatten it
I want! I could smell these
Perfect! I had a Dominican friend tat would mix garlic and water and dip it into it before the second fry. I don’t make this too much because they are gone quick!
Wow genius! I’ll have to try it!
We cook ours differently in Africa and call it dodo for the ripe plantains. Thanks anyways. I just joined u. Stay safe
Yummy! Even better with mayo ketchup 😋
Can't wait to get my hands in some green bananas ❤
Wilo Benet! :D
Great tip about salt water!
Liza Butcher tastes much better with “Adobo” all purpose seasoning.
Looks like the salted water was iced… is that because maybe to dissolve the salt it had to be warmed then cooled down quickly to put his hand in?
would love to have seen how he peeled them
marissa maharaj I show on my tostones video
If he had really wanted to show How to make them he would have peeled them on camera
@@AdrienneStarr thnks
Like a banana.
Slice peel length wise, cut top and bottom off and peel.
I tried making these and the tostone crumbles into little pieces when I squish it. What am I doing wrong? Not cooked long enough the 1st time? Cooked too long?
You shouldn’t leave them in too long
It could be that you’re making too thick slices
What kind of oil? I just used extra virgin ollive oil, I just put salt. But it doesn't taste like anything.
Corn oil, Canola is a little healthier. It looks like the chef used green plantains, but I'm only familiar with yellow ones being used. Yellow plantains, with just a few traces of brown/black. Plain yellow, too hard, not enough flavor. All brown/black, too mushy and sweet. Perfect for "platano maduro", plain fried plantains, but not right for tostones. This was a little lengthy, but important to reduce confusion and frustration. 😊✌🏽
What makes these Puerto Rican ?
Add a little Adobo to the water part and they become even better.
Yummy fried plantain....Chef looks pregs
What kind of oil for best
Any frying oil, I've been using coconut oil.
I hear bannana oil works well, but I have never fpund any
better use majafritos for "finesse" of your tostones
You didn't even say how long to fry them for on the first fry really unbelievable
Did you ever find out how long they need to be fried for?
Fry, in medium high oil temperature, usually for a minute to a minute and a half, remove from oil, smash, then fry for about another minute to minute and a half. Don't be shy taste some samples to see what's right for you. 😊✌🏽
Does it work with yellow bananas
That would just make fried bananas , tostones come from plantains which look similar but have a different taste
@@nataliesteel3347 ah okay thanks 😚
Bananas have considerably less starch, and go very, very soft when cooked. Plantains retain their structural integrity.
@@wordsculpt what about with yellow plantain will it still work
No
Not hard to make at all , I will get some platanos to fry with my pernil & arroz con Gandules this weekend
Do not wet your tostones fam.. very dangerous
Why?
??
Spattering oil can be painful and start fire flare ups.
I've seen them dipped, soaked and then patted dried before frying.
well, i been eating tostones all my life and i can say that i do not recommend it. why? well they will definitely not taste the same as compared of eating them fresh. once you eat it as a leftover they turn harder (almost not edible lol) so try them for a fiesta they don't take a lot of time to make :D. you can also try tostones de pana
Lol the Spaniards didn't show the indigenous anything about their own fruits,they didn't even know what was good to eat when they arrived, and another thing brother absolutely no Africans were brought to the Americas as slaves,this is another white lie that has been told,the Spanish referred to the Indians as Negros! Just some truth for this delicious dish!
The tostones preparation was made Dominican styles of food not Puerto Rican now you have a white guy showing you how to coock that in your land Puerto ricans witch futher proves my point.
This is Puerto Rican style and Chef Wilo Benet is himself Puerto Rican. Puerto Rico is a diverse island with white, black, and brown people. Color is not what makes a Puerto Rican!
First of all you don't even know how to speak properly🤣 and second, I know you dominicans look like Haitians but over here we have lots of white looking Puerto Ricans like this chef on this video, but still is Puerto Rican. Take the envy somewhere else with your misinformation 🤣🤣🤣
@@vikastone LMAOOO the origins of tostones is unknown as countries fight for its invention. Show me proof it's from you guys which I highly doubt you have any or it'll just be some made up article from dominican republic as with every lie you guys produce like one where you guys say Bad Bunny is half dominican🤣🤣🤣🤣
The chef is a white Puerto Rican man, that's cool. Puerto Ricans come in all colors.✌🏽
@@anadiaz3928 no you show me that puerto rican cause ya the ones with the videos not us its clear we don't have to make little videos about it