As far as slicing goes, don't slice them into circles - they're not supposed to be like that. Slice the plantain at an angle, a little over 1/2 an inch thick. This makes each slice longer than the width of the plantain. I made 1 plantain, and it really is about 1 tablespoon of brown sugar per plantain. I added the salt into the brown sugar before dipping the plantains, and found this to be better than adding salt afterwards. However, before putting the plantains onto the pan, I gently wiped off excess clumps of sugar. It should really be a thin gooey coat of brown sugar on each plantain prior to placing them on the pan. I kept the heat on medium, and cooked each side until it was very dark brown. As far as the completed texture - it should be soft, but not mushy - and the coat should be nice and gooey and slightly sweet / salty. Enjoy!
Was this review helpful?
[
YES
]
0 users found this review helpful
What's this?