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♪♪
♪♪
♪♪
TELL ME, SEÑOR ,
WHAT DO WE SEEK IN THIS HORRIBLE PLACE?
THE HOLY GRAIL OF EDIBLE ARTIFACTS, MY FRIEND.
A GOLDEN IDOL SO EXOTIC, MYSTERIOUS, AND DELICIOUS
THAT MANY CALL IT THE FRUIT OF PARADISE.
THAT'S WHAT WE'RE LOOKING FOR.
IT'S CLOSE, IT'S REALLY CLOSE.
SEÑOR , ON YOUR BACK!
THERE WE ARE, COME ON!!
SEÑOR , I'LL WAIT HERE.
ON SECOND THOUGHT...
BEAUTIFUL, AREN'T THEY?
YEAH.
YES.
ADIÓS , SEÑOR IDIOT!
HEY, SIPATO, HAVE YOU EVER HEARD
OF THOSE REALLY, REALLY BIG BANANA SPIDERS?
UH-HUH.
YOU DON'T SAY?
NO REASON.
ADIÓS, SIPATO.
I CAN SYMPATHIZE WITH SIPATO'S DISILLUSIONMENT.
AFTER ALL, BANANAS ARE CHEAP, PLENTIFUL,
AND AVAILABLE YEAR-ROUND AT EVERY MEGA-MART
BETWEEN HERE AND THE TEMPLE OF DOOM.
WHEN YOU THINK ABOUT IT, NO OTHER FRUIT, OR FOOD, FOR THAT MATTER,
HAS GOTTEN UNDER THE SKIN OF POP CULTURE LIKE THE BANANA.
MAYBE IT'S THE COLOR, MAYBE IT'S THE SHAPE, THE FLAVOR.
MAYBE IT'S THE HANDY WRAPPER,
BUT THERE'S MORE TO THIS JUNGLE-BORN FRIEND THAN MEETS THE EYE, MUCH MORE.
THE BANANA, WHICH TAKES MANY DIFFERENT GUISES,
POSSESSES CULINARY POWERS BEYOND YOUR WILDEST DREAMS.
IN OTHER WORDS, THE BANANA IS A TREASURE WELL WORTH PURSUING...
NOT TO MENTION, SERIOUSLY...
♪♪
THE BANANA'S ORIGINS HAVE BEEN TRACED TO SOUTHEAST ASIA,
PROBABLY INDIA OR MALAYSIA.
ACCORDING TO HINDU LEGEND, IT WAS THE BANANA, NOT THE APPLE,
THAT GOT ADAM AND EVE KICKED OUT OF PARADISE.
ACCORDINGLY, THEY COVERED THEIR SHAME WITH BANANA LEAVES, NOT FIG LEAVES.
IT CERTAINLY GAVE THEM MORE FASHION OPTIONS.
YOU CAN ALSO TURN THIS INTO A HAT, A DRINKING CUP, A COOKING POUCH,
OR A PTERODACTYL, BUT HEY, THAT'S ANOTHER SHOW.
AS FOR BANANAS, I'M LOOKING FOR SOMETHING I'VE MAYBE NEVER HAD BEFORE.
AH, EXCUSE ME A MOMENT.
MOST HISTORIANS BELIEVE THAT THE ARABS BROUGHT THE BANANA TO EUROPE
BY WAY OF NORTH AFRICA AND THEN SPAIN,
AND WE KNOW THAT A SPANIARD, A FRIAR NAMED TOMAS DE BERLANGA
BROUGHT THEM TO THE NEW WORLD.
HE PLANTED ONE SINGLE BANANA ROOT, OR A RHIZOME,
IN THE WEST INDIES AROUND 1516,
AND THAT SINGLE PLANT SPREAD SO QUICK
THAT LATER EUROPEAN ADVENTURERS ASSUMED THAT THE BANANA WAS A NATIVE TREE.
I HAVE NO IDEA WHAT KIND OF BANANA THIS IS, BUT...
(man screams)
PITOGO.
MAYBE THAT'S HIS NAME.
NO, ME JEFF, BANANAS PITOGO.
OH, WELL TELL ME, JEFF, HOW DID YOU AND YOUR PITOGO BANANAS GET
OUT IN THE MIDDLE OF THIS JUNGLE?
THIS ISN'T A JUNGLE, THIS IS MY BACK YARD.
WHAT?
JEFF, THANKS FOR THE FREE PITOGOS AND FOR NOT HAVING ME ARRESTED.
YOU KNOW, BANANAS ARE 99 PERCENT FAT-FREE,
HIGH IN FIBER, VITAMIN C, AND VITAMINS B-6, AND IT IS LOADED WITH POTASSIUM,
WHICH IS ESSENTIAL FOR REGULATING BLOOD PRESSURE
AND KEEPING YOUR MUSCLES STRONG AND HEALTHY.
SO IT'S NO SURPRISE THE BANANA IS AN ESSENTIAL PART
OF SOME 400 MILLION DAILY DIETS.
IN FACT, THE BANANA IS THE ONLY STAPLE FOOD THAT IS NOT A GRAIN.
BY THE WAY, BANANAS ARE ALWAYS PICKED GREEN
AND ALLOWED TO RIPEN OFF THE TREE.
SORRY, HERB, BUT MORE ON THAT LATER.
♪♪
UNTIL REFRIGERATED PRODUCE BOATS CAME INTO USE IN 1903,
BANANAS WERE A RARE SIGHT IN NORTH AMERICA.
BUT BY 1905, BANANA IMPORTS TOPPED 3.5 BILLION FINGERS.
THAT'S ABOUT 40 BANANAS FOR EVERY MAN, WOMAN, AND CHILD IN THE COUNTRY AT THE TIME.
THEY ARE STILL OUR MOST POPULAR FRUIT.
WE EAT ABOUT 75 POUNDS APIECE A YEAR NOW.
BACK THEN, THERE WAS QUITE A VARIETY TO CHOOSE FROM, BUT NOT SO MUCH TODAY.
I MEAN, SURE YOU OCCASIONALLY SPOT A PISANG BANANA OR ANOTHER MINIATURE
OR PLANTAINS, WHICH WE'LL GET INTO LATER,
BUT BY AND LARGE, THIS IS THE AMERICAN BANANA, THE CAVENDISH,
OR A CAVENDISH DERIVATIVE.
WHY IS THAT?
WELL, THIS GROWS ON A VERY STORM-RESISTANT PLANT.
IT'S THE PERFECT SINGLE-SERVING SIZE,
AND IT'S GOT A THICK, BRUISE-RESISTANT SKIN.
OH, INTERESTING THING ABOUT THIS SKIN.
ABOUT A DECADE AFTER THEY CAME INTO THIS COUNTRY,
THEY BECAME VERY POPULAR STREET FOODS.
SINCE THERE WERE VERY FEW TRASH CANS IN URBAN AREAS,
MOST PEOPLE JUST GAVE THEM A FLING.
(man yelling, crashing)
SO MANY CITY DWELLERS WERE EITHER INJURED OR KILLED IN BANANA-RELATED ACCIDENTS
THAT THE PEEL BECAME THE POSTER CHILD
FOR THE GROWING LITTER PROBLEM IN AMERICA.
IRONIC, DON'T YOU THINK?
♪♪
♪♪
UNLIKE MOST FRUITS, THE BANANA ACTUALLY TASTES BETTER
WHEN ALLOWED TO RIPEN OFF THE TREE.
THIS IS A GOOD THING WHEN YOU CONSIDER THE FACT
THAT BANANAS ARE HARVESTED AND SHIPPED GREEN AND FIRM.
NOW RIGHT NOW, ABOUT 50 PERCENT OF THE CARBOHYDRATES INSIDE THOSE JACKETS
ARE IN THE FORM OF DIFFICULT-TO-DIGEST STARCHES,
WHICH IS WHY EATING A GREEN BANANA CAN LEAVE YOU FEELING NOT YOUR BEST.
BUT AS THOSE STARCHES RIPEN, MOST OF THEM
ARE GOING TO BE TRANSFORMED INTO EASILY DIGESTIBLE SUGARS
LIKE FRUCTOSE, GLUCOSE, AND SUCROSE,
WHICH IS WHY BANANAS ARE OFTEN THE FIRST AND SOMETIMES THE LAST SOLID FOODS WE EAT.
NOW IF YOU PURCHASE A GREEN HAND,
JUST LEAVE IT UNCOVERED AT ROOM TEMPERATURE UNTIL RIPE.
IF YOU'RE IN A HURRY, SLIDE IT INTO A PAPER -- NOT PLASTIC -- BAG.
PLASTIC TRAPS MOISTURE, MOISTURE BEGETS MOLD,
AND MOLD IS NOT GOOD EATS... NOT ON BANANAS, AT LEAST.
IF YOU HAPPEN TO HAVE A RIPE BANANA, OR OVER-RIPE BANANA,
LAYING AROUND, TOSS IT IN.
IT'LL PROVIDE ETHYLENE GAS, WHICH WILL KICK-START THE RIPENING PROCESS.
PACKERS USE THE SAME TRICK IN THEIR WAREHOUSES SO THAT
WHEN BANANAS GET TO THE GROCERY STORE, THEY LOOK LIKE THIS.
THEY LOOK GOOD, BUT THEY'RE ONLY MOSTLY RIPE, OKAY?
THIS IS WHAT TRULY RIPE BANANAS LOOK LIKE.
NOT VERY PRETTY.
YEAH, YELLOW, BUT THERE'S A LOT OF BROWN THERE.
THEY MAY NOT BE THE PRETTIEST BANANAS YOU'VE EVER SEEN,
BUT THEY JUST MIGHT BE THE TASTIEST.
NOW, IF YOU WANT TO SLOW DOWN THE RIPENING PROCESS ONCE THEY REACH THIS POINT,
THEN JUST STASH THESE BANANAS IN THE REFRIGERATOR.
IN JUST A FEW DAYS, OR A FEW HOURS IN SOME CASES,
THE SKINS WILL TURN BROWN ON YOU, BUT THE FRUIT INSIDE
WILL REMAIN TASTY FOR UP TO A WEEK.
NOW I DON'T THINK YOU SHOULD TRY TO CHEAT AROUND THIS
BY STICKING YOUR BANANAS IN THE FREEZER,
WHICH IS NOT TO SAY THAT YOU SHOULD NEVER PUT BANANAS IN THE FREEZER.
JUST DON'T PUT BANANAS IN THE FREEZER UNLESS YOU PLAN ON MAKING ICE CREAM.
THE FIRST STEP TO MAKING THE WORLD'S BEST BANANA ICE CREAM
OR AT LEAST THE BEST ONE I'VE EVER HAD,
IS TO TAKE 2 1/4 POUNDS, ABOUT SIX LARGE BANANAS, AND FREEZE THEM ROCK-HARD.
THEN TAKE THEM OUT AND PUT THEM IN A BOWL AND LET THEM THAW COMPLETELY.
I KNOW, IT SEEMS KIND OF FUNNY, DOESN'T IT?
I MEAN, WHY WOULD YOU FREEZE SOMETHING JUST TO THAW IT AND FREEZE IT AGAIN.
WELL, THERE IS LOGIC HERE.
LET'S JUST IMAGINE, FOR A MOMENT THAT THE CELLS INSIDE OF A FRESH BANANA
LOOK LIKE THIS... BIG BAGS OF WATER.
OKAY, NOW WE PUT THIS INTO A FREEZER, AND SOME OF THAT WATER FREEZES.
INTO SOMETHING THAT LOOKS KIND OF LIKE THIS, RIGHT?
ICE CRYSTALS... SHARP, POINTY ICE CRYSTALS.
SO WHEN WE THAW THESE BANANAS, WE GET CELLS THAT LOOK SOMETHING LIKE THIS.
THOROUGHLY PERFORATED.
THE RESULT -- VERY MUSHY BANANAS,
WHICH IS EXACTLY WHAT WE WANT.
AFTER YOUR BANANAS THAW, PEEL THEM AND BRING THEM
STRAIGHT TO YOUR FOOD PROCESSOR.
YOU MAY HAVE TO KIND OF BREAK THEM UP TO GET THEM IN THERE.
THAT'S OKAY.
JUST PACK THEM IN THERE.
THE FIRST THING I'M GOING TO ADD TO THIS IS A TABLESPOON OF LEMON JUICE.
I'LL LET THAT SPIN FOR A COUPLE OF SECONDS.
THERE WE GO.
SEE, THE LEMON JUICE CONTAINS ALMOST ALL ACID,
AND THAT ACID IS GOING TO INTERACT WITH THE ENZYMES INSIDE THE BANANAS
AND KEEP THE BANANAS FROM TURNING BROWN.
THERE WE GO.
NOW TAKE OFF THE LID AND ADD 3/4 CUP OF CORN SYRUP,
LIGHT CORN SYRUP IN THIS CASE.
I'M GONNA GO AHEAD AND TOSS IN THE INSIDES OF ONE VANILLA BEAN.
NOW, IF YOU DON'T HAVE A VANILLA BEAN IN YOUR HOUSE,
YOU COULD ALWAYS USE HALF A TEASPOON OF VANILLA EXTRACT.
START SPINNING THIS UP AGAIN,
AND THEN SLOWLY...
DRIZZLE IN 1 1/2 CUPS OF CREAM.
THIS IS, AFTER ALL, BANANA ICE CREAM.
NICE AND SLOW.
THAT'LL CREATE AN EMULSION, ALMOST LIKE A SALAD DRESSING, NICE AND SMOOTH.
BEFORE ATTEMPTING TO CHURN YOUR ICE CREAM
MAKE SURE YOU THOROUGHLY CHILL YOUR ICE CREAM MIX.
THERE ARE TWO VERY, VERY GOOD REASONS FOR THIS.
ONE, CHILLING WILL ALLOW TIME FOR THE FLAVORS INSIDE HERE TO MELLOW.
THAT'S NOT REALLY GOING TO HAPPEN ONCE THIS IS TURNED INTO ICE CREAM.
THE OTHER REASON IS, THE COLDER THIS IS GOING INTO THE CHURN, THE BETTER.
IF THIS IS AT REFRIGERATOR TEMPERATURE, SAY 38 TO 40 DEGREES,
IT MEANS LESS TIME CHURNING.
THAT MEANS SMALLER ICE CRYSTALS,
AND THAT MEANS SMOOTHER ICE CREAM.
OH, AND THIS WOULD BE A REALLY, REALLY GOOD TIME
TO MAKE SURE YOUR ICE CREAM FREEZER'S CORE IS IN THE FREEZER.
WHEN THE TIME COMES TO TAKE YOUR ICE CREAM FOR A CHURN,
MAKE SURE THAT THE MACHINE IS RUNNING BEFORE YOU POUR IN THE BATTER,
OR ODDS ARE, THE MOTOR WILL BIND UP BEFORE YOU GET ANYWHERE.
NOW WHAT'S SO SPECIAL ABOUT THIS IS THAT
THE COMPLEX CHEMICAL COMPOSITION OF THE BANANAS
PERFECTLY REPLACES THE EGGS THAT USUALLY HOLD AN ICE CREAM TOGETHER,
AND PROVIDE IT WITH A SMOOTH MOUTH FEEL.
THIS IS GOING TO SET UP REALLY QUICKLY BECAUSE IT'S VISCOUS,
SO DON'T WANDER AWAY.
AH, HEAR THAT?
WHEN YOUR MOTOR STARTS TO STRUGGLE, YOU ARE DONE.
THE MIXTURE HAS TAKEN AS MUCH AIR AS IT CAN.
NOW JUST FISH OUT THE DASHER
AND THEN WIPE OFF THE EXCESS.
OR IF YOU DON'T REALLY WANT TO WIPE OFF THE EXCESS,
JUST TAKE YOUR TIME GOING TO THE SINK.
OKAY, SO THAT REALLY DOESN'T HAPPEN THAT FAST,
BUT HEY, THIS IS TELEVISION, YOU KNOW WHAT I MEAN?
THIS IS NOT, BY ANY MEANS, READY TO SERVE.
IT STILL HAS TO HARDEN, SO I'M GONNA MOVE THIS INTO A CONTAINER,
A PLASTIC CONTAINER, AND IT'S GOING TO GO INTO THE FREEZER
FOR A MINIMUM OF THREE HOURS -- SIX WOULD BE EVEN BETTER!
YOUR PATIENCE WILL BE REWARDED.
AND MAKE SURE THAT YOUR LID IS TIGHT-FITTING
BECAUSE THIS STUFF IS FULL OF FAT,
AND FAT WILL ATTRACT SOME FUNKY FLAVORS IN THE FREEZER IF YOU'RE NOT CAREFUL.
♪♪
♪♪
ALTHOUGH THE BANANA IS MOST OFTEN ASSOCIATED WITH HOMEY FARE,
IT'S GOT ITS ELEGANT, SOPHISTICATED SIDE, TOO,
WHICH IS BEST EMBODIED BY A DISH THAT IS AS SIMPLE AS IT IS DELICIOUS
AND AS MUCH ABOUT THEATER AS CUISINE.
I SPEAK, OF COURSE, OF BANANAS FOSTER.
NOW TO PROPERLY PREPARE THIS AT TABLESIDE,
YOU'RE GONNA NEED EITHER A PORTABLE BUTANE BURNER
OR ITS SAFER, IF NOT LESS GLAMOROUS COUSIN, THE HUMBLE HOTPLATE,
WHICH I'M GOING TO SET TO MEDIUM-LOW HEAT.
ATOP THAT, YOU WILL NEED A WIDE, HEAVY SKILLET.
YOU'LL ALSO NEED A SPOON AND SOME TURNING AND STIRRING TOOLS,
A WAITER WOULD JUST USE A COUPLE OF FORKS LIKE THIS.
AS FOR THE SOFTWARE, YOU WILL NEED TWO SLIGHTLY UNDER-RIPE BANANAS
SLICED IN HALF LENGTHWISE.
I LIKE TO LEAVE THE PEEL ON 'TIL THE LAST MINUTE TO PREVENT BROWNING.
THERE WE GO.
NOW FOR THE SAUCE, WHICH WE WILL MAKE FIRST,
TWO TABLESPOONS OF UNSALTED BUTTER
AND 1/4 CUP OF DARK BROWN SUGAR,
AND 1/4 TEASPOON OF GROUND ALLSPICE,
HALF A TEASPOON OF GROUND NUTMEG,
ONE TABLESPOON OF BANANA LIQUEUR,
HALF A TEASPOON OF FINELY GRATED ORANGE ZEST,
AND 1/4 TO 1/3 CUP OF DARK RUM,
DEPENDING ON HOW MUCH FLASH YOU WANT IN YOUR PAN, HMM.
SHALL WE BEGIN?
EXCELLENT.
FIRST, WE MELT THE BUTTER, AND AS SOON AS IT IS MELTED,
ADD THE BROWN SUGAR AND THE SPICES.
JUST KIND OF WORK THAT INTO A SYRUP, THEN ADD THE LIQUEUR.
YOU MAY HAVE TO LINE UP THE BANANA SLICES RIGHT NEXT TO EACH OTHER
IN ORDER TO GET THEM IN THE PAN,
BUT TRY TO MAKE SURE THERE'S AT LEAST HALF AN INCH OF SPACE BETWEEN
FOR THE SYRUP TO BUBBLE UP.
WE'LL LET THESE POACH FOR ONE MINUTE.
THESE BANANAS ARE ALREADY PRETTY TENDER,
SO SCOOP UP WITH ONE FORK, KIND OF FLIP IT OVER ONTO THE OTHER FORK,
AND LAY IT DOWN GENTLY.
THERE, WE'LL LET THESE POACH FOR ONE MINUTE.
TIME TO LIFT.
THIS IS WHERE THE TWO-FORK CONFIGURATION REALLY COMES INTO ITS OWN.
THERE WE GO.
NOW, JUST RETURN THE SAUCE TO THE HEAT
SO THAT IT CAN COME BACK TO A SIMMER.
THAT IS IMPORTANT.
OOH, IT'S ALSO IMPORTANT TO REVIEW OUR FLAMBÉ GROUND RULES.
OKAY, HERE WE GO.
LET'S SEE, NUMBER ONE... NO LOOSE CLOTHING.
CHECK.
NUMBER TWO, IF YOU'VE GOT LONG HAIR, TIE IT BACK OR WEAR A HAT.
CHECK.
NUMBER THREE, SINCE YOU NEVER KNOW HOW HIGH THE FLAMES MAY GO,
DO NOT HOLD YOUR HEAD OVER THE PAN.
CHECK.
NUMBER FOUR, WHEN WORKING ON AN OPEN FLAME,
BE SURE TO TURN OFF THE FLAME BEFORE ADDING THE ALCOHOL.
OTHERWISE, IT COULD EVAPORATE, JUMP OVER THE SIDE OF THE PAN, AND...
NUMBER FIVE, ALWAYS USE A LONG, STICK-STYLE LIGHTER
OR A FIREPLACE MATCH.
NUMBER SIX, HAVE A LID STANDING BY
JUST IN CASE THINGS GET OUT OF HAND,
WHICH, IF YOU'VE OBSERVED THE FIRST RULES, WON'T.
NOW, MAKE SURE YOU HAVE ONE OF THESE AROUND IN CASE THINGS REALLY GET OUT OF HAND.
OH, AND HERE'S MY FAVORITE RULE.
REMEMBER, THE DIMMER THE LIGHTS, THE FLASHIER THE SHOW.
LIGHTS!
THE SAUCE IS MOST CERTAINLY BACK AT A SIMMER,
SO YOU STEP BACK, POUR IN THE ALCOHOL...
AND IGNITE!
NOW, THE MORE FIERCELY THE LIQUID IS BOILING WHEN YOU LIGHT IT,
THE MORE FLAMES YOU'RE GOING TO HAVE,
SO MAKE SURE THIS IS AT LEAST AT A SIMMER.
AND SWIRL UNTIL THE FLAMES GO OUT.
LET THIS COOK FOR ABOUT ANOTHER 30 SECONDS
JUST SO THE SAUCE CAN TIGHTEN UP A LITTLE BIT.
THERE WE GO.
LIGHTS!
THE FINAL TOUCH, THE ZEST.
JUST STIR THAT IN, THAT'LL ADD A LITTLE FRAGRANT KICK,
AND SAUCE FOR BANANAS.
TWO TO THREE SPOONFULS BEING TRADITIONAL.
NOW I HAVE TO TELL YOU, SOMETIMES I MAKE THIS UP FOR BREAKFAST
AND SERVE IT OVER WAFFLES.
AND ADDING SOME ICE CREAM TO THAT WOULDN'T BE A BAD THING AT ALL.
I'M JUST GONNA TRY IT, OKAY?
THANKS TO THE GROWING POPULARITY OF CUBAN, CARIBBEAN, AND LATIN CUISINES,
MOST AMERICAN MEGA-MARTS NOW CARRY PLANTAINS.
NOW, UNLIKE ITS COUSIN THE CAVENDISH,
THE PLANTAIN HAS A TOUGH, RUBBERY SKIN,
SO TO PEEL, CUT OFF ONE END, CUT OFF THE OTHER END,
AND MAKE A SHALLOW INCISION DOWN ONE SIDE
AND THEN REPEAT ON THE OTHER SIDE.
NOW, JUST TAKE YOUR THUMB
AND SQUEEZE UNDER THE EDGE AND PEEL IT RIGHT OFF.
AS FOR THE FLESH, IT STAYS STARCHY EVEN WHEN THE PLANTAIN IS RIPE.
THAT'S WHY THEY'RE USUALLY COOKED LIKE OTHER STARCHY VEGETABLES.
YOU CAN BAKE THEM, YOU CAN BOIL THEM, SAUTE THEM, BRAISE THEM,
OR YOU CAN FRY THEM.
(woman screaming, crashing)
THAT HAD TO HURT.
♪♪
♪♪
I'D HAVE TO SAY THAT FRIED PLANTAINS ARE PROBABLY THE BEST FOOD TRICK I KNOW.
I LIKE THEM BECAUSE, WELL, THEY TASTE GOOD,
THEY'VE GOT KIND OF A FUNKY PROCEDURE,
AND YOU GET TO USE A LOT OF TOOLS.
YOU'RE GOING TO NEED ONE DRAINING RACK
ON TOP OF A PAN WITH A LIP.
YOU'RE GOING TO NEED A WIDE SAUTE PAN CONTAINING AT LEAST 3/8 INCH
OF 325-DEGREE VEGETABLE OIL.
YOU'RE GOING TO NEED AN INVERTED PAN WITH A LITTLE BIT OF PARCHMENT PAPER.
YOU'RE GOING TO NEED A WOODEN SPATULA.
YOU'LL NEED A BOWL CONTAINING TWO CUPS OF WATER
WITH ONE TEASPOON OF SALT
AND THREE CRUSHED GARLIC CLOVES.
YOU'RE GOING TO NEED A TEA TOWEL OR A LITTLE PAD OF PAPER TOWELS.
AND LAST BUT NOT LEAST, YOU'RE GOING TO NEED SOME PLANTAINS.
WE HAVE TWO OF THEM HERE CUT INTO ONE-INCH MEDALLIONS.
ALL OF THEM GO STRAIGHT INTO THE OIL.
THERE, ONCE YOU'VE GOT THEM ALL IN, AND THE OIL LOOKS ABOUT RIGHT,
WE'LL LET THESE COOK FOR 1 1/2 MINUTES.
ODDS ARE GOOD THAT AFTER A MINUTE, YOU'LL HAVE TO RAISE THE HEAT A BIT
TO REPLACE WHAT THE PLANTAINS HAVE TAKEN AWAY.
LET'S GO AHEAD AND ROLL THEM OVER.
THAT'S PERFECT, JUST GOLDEN WITH A TOUCH OF BROWN.
THERE WE GO.
LET THESE GO FOR ANOTHER 1 1/2 MINUTES.
ANOTHER 1 1/2 MINUTES HAVE GONE BY, AND IT'S TIME TO EVACUATE.
BUT FIRST, I'M GOING TO TURN THE HEAT DOWN A BIT.
NOT OFF 'CAUSE WE'LL BE BACK.
NOW WHEN YOU'VE GOT EVERYTHING OUT OF THE OIL,
TAKE YOUR SPATULA, PUT IT RIGHT ON TOP OF EACH PIECE AND MASH.
YOU'RE LOOKING TO FLATTEN IT OUT TO ABOUT HALF ITS ORIGINAL HEIGHT.
THERE WE GO.
AS SOON AS YOU MASH, YOU MOVE THEM TO THE WATER FOR A QUICK SOAK.
AFTER AT LEAST ONE MINUTE OF SOAKING, TAKE THE PLANTAIN PIECES OUT TO A TOWEL
OR PAPER TOWEL SO THEY CAN DRY.
WE'LL PAT THEM DRY IN A MOMENT.
WHEN YOUR OIL GETS BACK TO BETWEEN 325 AND ABOUT 330,
YOU'RE READY TO RE-INTRODUCE THE PLANTAINS INTO THE OIL.
THAT'S RIGHT, THEY'RE GOING TO GET FRIED AGAIN.
JUST GATHER THEM UP AND DROP THEM IN.
MMM, TIME TO EVACUATE.
JUST TAKE THESE STRAIGHT OVER TO YOUR RACK.
LET THEM DRAIN THOROUGHLY.
YOU ALSO WANT TO SEASON THEM WELL WHILE THEY'RE STILL HOT,
JUST AS YOU WOULD FRENCH FRIES.
ACTUALLY, THESE ARE BETTER THAN FRENCH FRIES.
JUST LOOK AT THEM!
IT'S LIKE THEY WERE COATED IN BATTER, BUT THEY WEREN'T.
IT'S ANOTHER BANANA-BASED MIRACLE.
WELL, I HOPE THAT THIS LAST HALF HOUR HAS MADE A TRUE BANANA BELIEVER OUT OF YOU.
YES, INDEED, THEY ARE GOOD ON CEREAL,
BUT THIS PLAIN LITTLE YELLOW WRAPPER HOLDS A GREATER CULINARY POWER.
DON'T LET IT SLIP AWAY...
HA, SLIP.
Captioned by Scripps Networks, Inc.