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Cooking with Plantains
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07-10-2004, 06:40 AM
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splck
it's jam
Location: Lowerainland BC
Quote:
Originally posted by maleficent
What's the secret to peeling them?
Cut the ends off then score the skin from top to bottom about 4 times around the plantain. The peel shold come off quite easy.
Green is starchy. Ripe is more fruity.
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nice line eh?
Last edited by splck; 07-10-2004 at
06:43 AM
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splck
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