How To Cook Plantains At Every Stage of Ripeness | Yewande Komolafe | NYT Cooking скачать в хорошем качестве

How To Cook Plantains At Every Stage of Ripeness | Yewande Komolafe | NYT Cooking

Today on the channel Yewande Komolafe is walking us through three of her recipes, all of which use plantains at different stages of ripeness. In Plantains With Jammy Tomatoes and Eggs, Yewande uses firm yellow plantains because they hold their shape and texture while absorbing the flavors of the stew. For Caramelized Plantains With Beans, Scallions and Lemon, ripe yellow plantains spotted with large black dots are best because they’re softer and sweeter. And her Plantain and Cornmeal Fritters use very ripe plantains with all-black peels, which soak up more oil when fried. 00:00 - Intro 01:00 - Stages of Ripeness 02:30 - Plantains with Jammy Tomato and Eggs 07:35 - Caramelized Plantains With Beans, Scallions and Lemon 10:30 - Plantain and Cornmeal Fritters Get the recipes: Plantains With Jammy Tomatoes and Eggs: https://nyti.ms/3lhm4WA Caramelized Plantains With Beans, Scallions and Lemon: https://nyti.ms/2Z0PFw9 Mosa (Plantain Fritters): https://nyti.ms/3EhqdCp ------------------------------------------ VISIT NYT COOKING: https://cooking.nytimes.com/ SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. SUBSCRIBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).