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Deep Frying for a Crowd

post #1 of 3
6/27/09 at 6:15pm
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I am cooking for a 50th birthday party and will be doing a brazilian menu with carne asada with rice and black beans. I'd like to do plantains also but need some advice on how to pre-cook enough for 25 people and then finish them off at the time of the party.
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post #2 of 3
6/27/09 at 8:21pm
Not sure on the precook but a good turkey fryer should do the trick the day of. Mine has a 36 quart pot so about half full would be 20 quarts. Get the high pressure burner! https://www.pelicansky.com/productde...x?id=99&cat=65
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post #3 of 3
6/28/09 at 12:00am
Fried plantains come at least two different ways and I learned that just watching No Reservations (blessed be Anthony that S.O.B.).

Anyway, the first version is to slice off a 1 1/2 -2 (3?) inch piece and fry it in either a deep fryer (rare in some areas plantains are eaten) or pan fried (more common) in a good amount of oil. Be sure to turn it for even cooking and color.

I think it was in Jamaica (I could be wrong) that they then smash the plantain flat (ok, flat-ish, looks like ya clapped yer hands with a piece of banana in yer hand) and then refry it on both sides for extra texture and a slightly different flavor. I think this one was actually served with a fresh caramelized sugar (use either the method for creme brulee or pan caramel sauce with OJ) on top with a whip cream optional, kinda like a Banana Foster's.

to tell the truth I haven't tried either one yet, but they are on the list and that is how I would approach them first. I would suggest a 50/50 mix and see what the family liked. or if this is for clients and not family I would approach them and ask if Nana (whatever her name might be) would kick down with what the client is looking for.
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