Tostones.......

Music · May 9, 2008

Hi,

My friend made tostones and she used a special small dish to mash the plantains up, she got it in the DR.
Does anyone know what it's called if I was to look for it?

My friend can't remember what it's called lol
I loooove tostones

Bronxboy · May 9, 2008

Music said:
Hi,

My friend made tostones and she used a special small dish to mash the plantains up, she got it in the DR.
Does anyone know what it's called if I was to look for it?

My friend can't remember what it's called lol
I loooove tostones

My mom still uses a brown paper bag, lol!!!! (old school)

Music · May 9, 2008

LOL Mom's can do anything

bronxboyatheart said:
My mom still uses a brown paper bag, lol!!!! (old school)

sangria · May 9, 2008

we use the bottom of a brugal bottle!!

they are perfect everytime!

Music · May 9, 2008

Okay thanks

sangria said:
we use the bottom of a brugal bottle!!

they are perfect everytime!

Chirimoya · May 9, 2008

I have an idea that the wooden or metal tostoneras are available from the DR1 shop. But yes, a bottle or a meat tenderiser usually does the trick.

Hillbilly · May 9, 2008

Coke bottles (glass ones!!) also work. So would a 4 x 4 set of hinged pieces of any hard wood...
Anything to squoosh the platain.

HB, toston expert

Music · May 9, 2008

chirmoya- Is that what it is, a wooden or metal tostoneras, thanks I'll check out the DR1 shop

Hillbilly- yes that's the way my mother would do it lol

She used to wrap almonds in a tea towel and smash them with a hammer lol (to make this delicious almond cake it's one of my favourites

montreal · May 9, 2008

Music said:
Hi,

My friend made tostones and she used a special small dish to mash the plantains up, she got it in the DR.
Does anyone know what it's called if I was to look for it?

My friend can't remember what it's called lol
I loooove tostones

Mash the platano up? In a dish. Are you sure it was totones? Perhaps it was mofongo (mashed fried platano). If so the special dish she used would have been a pilon or majao ; ) Both dishes are rrrricooo! I do not use a tostonera just the bottom of a glass. I have a tostonera but only "para hacer totones rellenos" YUM!

Chirimoya · May 9, 2008

Yes, you have to mash the thickly chopped plantain after the first frying, and then refry the flattened slices.

Tostones (Flattened fried plantains) - Dominican Cooking
But as Montreal says, you don't actually mash into a puree, just flatten. Mashing would be more like mang? or mofongo.

montreal · May 9, 2008

Flatten yes, but if you smash them are mighty hard to refry

Chirimoya · May 9, 2008

Look here:
Dominican Bookshop -The Dominican Republic in Print

I actually prefer the round wooden ones, which are sold in La Sirena and similar. They also make good gifts/souvenirs.

Music · May 9, 2008

yes I meant flatten lol thanks

montreal said:
Flatten yes, but if you smash them are mighty hard to refry

Music · May 9, 2008

Thanks for the site

yes I'll have to remember for a gift nex time Im in the DR very good idea

Chirimoya said:
Look here:
Dominican Bookshop -The Dominican Republic in Print

I actually prefer the round wooden ones, which are sold in La Sirena and similar. They also make good gifts/souvenirs.

Matilda · May 9, 2008

Its called a tostones esquisher

FernieBee · May 9, 2008

Tostonera

--

Tostones

3 to 4 large unripe (green) or barely ripe (slightly yellow) plantains
About 2 cups olive or canola oil, for frying

With a sharp small knife cut ends from each plantain and cut a lengthwise slit through skin. Cut plantains crosswise into 1-inch-thick pieces and, beginning at slit, pry skin from pieces. In a 12-inch nonstick skillet heat 1/2-inch oil over moderate heat until just hot enough to sizzle when a plantain piece is added. Fry plantains in batches, without crowding, until tender and just golden, 2 to 3 minutes on each side. With tongs transfer plantains as fried to paper towels to drain.

Remove skillet from heat and reserve oil. With the bottom of a heavy saucepan or a wide solid metal spatula flatten plantains to 1/4-inch thick (about 3 inches in diameter). Into a bowl of warm salted water dip flattened plantains, 1 at a time, and drain them well on paper towels.

Heat reserved oil over moderate heat until hot but not smoking and fry flattened plantains in batches, without crowding, until golden, about 3 minutes. With tongs transfer tostones as fried to paper towels to drain and season with salt if desired.

Serve tostones immediately.

link

montreal · May 9, 2008

Don't forget the kechu!

Seriously though, don't use olive oil to fry the platano. They need to DEEP fry and not touch the bottom of the pan. I find corn oil is the best.

Buen provecho!

Music · May 9, 2008

Thanks

FernieBee said:
Tostonera

--

Music · May 9, 2008

Oh yes u need kechup is so yummy
great tip thanks

I want to attemp to make them myself lol
I want to try a few dishes as well it's about time i try lol

montreal said:
Don't forget the kechu!

Seriously though, don't use olive oil to fry the platano. They need to DEEP fry and not touch the bottom of the pan. I find corn oil is the best.

Buen provecho!

Chip · May 9, 2008

You can find these things in most bodegas in the States.

Also, if you call them tostones here they will think you are Puerto Rican - we say "fritos verdes" or just fritos.

Also, one good thing about the States is that in some Colombian restaurants they make a sauce "mojo" that is absolutely out of this world. The main ingerdiants are beer, mayonaise, garlic and jalape?o (for the hot one). Wow, my mouth is watering waiting to get back to Orlando!

Tostones.......

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