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Oct. 6th, 2009 09:21 pmMade an impromptu flatiron mojo today. Man, that's a great cut of meat. Marinaded in an hour in olive oil, cumin, garlic, orange juice, lime juice, shallots, fresh oregano, and jalapeno. Seared on the grill, cut strongly on a bias, then the mojo marinade poured over the top. Tender like filet, tasty like flank steak, without the chunks of gristle stuck in the teeth. Might have to post that one soon.
I also made attempt #4 or #5 on plantain hashbrowns, the first I've tried in a few months.
What I want: the texture of potato hashbrowns with the crispy threads of intertwined potato, browned and crunchy on the edges, but with the sweetness and creamy taste of yellow plantain. It'd probably go easier with green plantain, but I'm being stubborn. I know it's possible. Plantain chips have the texture of potato with the taste of plantain. Plantain fries are similar to potato fries. Baked plantain is a little softer than potato, but the idea is there.
I know this is a tough concept, though. Slice anything thin enough and deep fry it, and you'll get a chip. Plantain is starchy like a potato, but the texture is also softer. A potato is like an apple, but the plantain is like an unripe banana.
This time, I grated a plantain, then washed off the starch in an ice-water bath like french fries. I put the grated plantain in a strainer and let it drain over a bowl. I'd put them on paper towels, except the thread are just so soft.
I heated a 12" pan, added some oil, then spread the plantain out widely. I got threads that melded together, so that I ended up with something like fried mashed potatoes (and yeah, it still tasted good, but not what I was going for).
One thing that makes me wonder if this is even possible is the lack of recipes online. Google search: "plantain hashbrowns" and the #1 link in the list is one of my failed attempts, followed by a few other food bloggers and their failed attempts (though there is a restaurant in Manhattan that has them on their menu).
I think I'm going to have to go all American Test Kitchen and sit down one Sunday with a dozen plantain and a dozen pans and just tinker. Due to the moisture and texture issues, it's probably a heat thing, but I'm not sure if I should go for smoking oil and ultra high heat to freeze the threads in shape, or go to medium to give the plantain longer to firm up as it cooks. Maybe I should salt the plantain as I strain it to desiccate it, or spread it out and freeze it right after I grate it to keep everything in the same shape. Maybe a little flour to keep the moisture down, but I don't want it to get pasty. Maybe a cast-iron skillet to keep the heat instead of my favorite copper/stainless 12".
I also made attempt #4 or #5 on plantain hashbrowns, the first I've tried in a few months.
What I want: the texture of potato hashbrowns with the crispy threads of intertwined potato, browned and crunchy on the edges, but with the sweetness and creamy taste of yellow plantain. It'd probably go easier with green plantain, but I'm being stubborn. I know it's possible. Plantain chips have the texture of potato with the taste of plantain. Plantain fries are similar to potato fries. Baked plantain is a little softer than potato, but the idea is there.
I know this is a tough concept, though. Slice anything thin enough and deep fry it, and you'll get a chip. Plantain is starchy like a potato, but the texture is also softer. A potato is like an apple, but the plantain is like an unripe banana.
This time, I grated a plantain, then washed off the starch in an ice-water bath like french fries. I put the grated plantain in a strainer and let it drain over a bowl. I'd put them on paper towels, except the thread are just so soft.
I heated a 12" pan, added some oil, then spread the plantain out widely. I got threads that melded together, so that I ended up with something like fried mashed potatoes (and yeah, it still tasted good, but not what I was going for).
One thing that makes me wonder if this is even possible is the lack of recipes online. Google search: "plantain hashbrowns" and the #1 link in the list is one of my failed attempts, followed by a few other food bloggers and their failed attempts (though there is a restaurant in Manhattan that has them on their menu).
I think I'm going to have to go all American Test Kitchen and sit down one Sunday with a dozen plantain and a dozen pans and just tinker. Due to the moisture and texture issues, it's probably a heat thing, but I'm not sure if I should go for smoking oil and ultra high heat to freeze the threads in shape, or go to medium to give the plantain longer to firm up as it cooks. Maybe I should salt the plantain as I strain it to desiccate it, or spread it out and freeze it right after I grate it to keep everything in the same shape. Maybe a little flour to keep the moisture down, but I don't want it to get pasty. Maybe a cast-iron skillet to keep the heat instead of my favorite copper/stainless 12".
