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 Ttulo: Let's Cook a Plantain - Learn English in the Kitchen
Idioma: en
Descripcin: [Music] hello and welcome we&#39;re back in the kitchen for another session here that hopefully you will find interesting and perhaps even informative we have a couple of things here to start with people will quickly identify these as bananas they require no real preparation except to peel them and eat them you can incorporate them into baked goods uh you can make ice cream from them you can do you can put them in smoothies you can do any number of things with these but as a food they are ready to eat when they look like this they require nothing of you so now I&#39;ll put those aside so we have this thing it looks similar to the banana but many people will identify this as a plantain clearly it is related to the banana but it&#39;s very different it is not ready to eat you don&#39;t eat these in this form you should not cannot peel a plantain and eat it it needs to be prepared so when is it ripe well when a when a banana is green some people eat it and there&#39;s no bad outcome associated with that it&#39;s a matter of taste some people like their bananas a little green these are ripe and then over time they get older and this is a banana that is ripe and perhaps a little overripe and as it continues to age if it doesn&#39;t get eaten uh it&#39;ll change and may be unpalatable it may be not what you want so that&#39;s an older banana this is a fresh banana that&#39;s ripe and if I had a green one that would be a green banana so what about these so these are also plantains and the difference other than just the size is the amount of ripeness so as a plantain moves from this to this the chemistry inside the fruit changes the starch into sugars and it becomes sweeter so if you like your plantains not so sweet eat them like this if you would like your plantains sweeter cook them when they&#39;re like this if you want them sweet as candy cook them when they&#39;re like this the trouble with keeping plantains around as they ripen they can develop mold can start to Decay they can also dry out and become very unpalatable so you have to kind of watch them when I buy plantains I look out for what I&#39;m buying because it matters some of the plantains in the store don&#39;t feel very moist they don&#39;t seem that they have much water in them much moisture in them and they my experience those drier plantains as they ripen tend to dry out and are not as useful so I buy them very plump and and robust with lots of water in them so that as they ripen they don&#39;t dry out so this one will be very sweet these one will be these will be sweet and this will be cooked on another day so now we have a choice if you&#39;re going to cook a plantain how do you cook it different cultures have different methods uh a friend of mine who was originally from Cuba uh explained to me how it is commonly cooked in Cuba and that is on a grill with a little grease or fat on the grill and it&#39;s cut into discs and then smashed with the spatula so that when it&#39;s cooked it&#39;s creamy on the inside crisp around the edge and brown and of course the oil or animal fat in that cooking process makes it richer so that was explained to me by an expat originally from Cuba uh the plantains that I had from a restaurant where the people hearkened from Jamaica those plantains were deep fried they were delicious but they had a lot of fat on them you can roast them in an oven or use an air fryer I have not done much of that uh I don&#39;t I don&#39;t particularly like that I like to steam them if you steam plantains you add no fat you let the fruit come through and speak for itself and so that&#39;s my cooking method of choice so let&#39;s cook a plantain better yet let&#39;s cook several so I&#39;m going to score the skin on one side being very detail oriented I tend to score it on the convexity is that right or wrong well no it&#39;s a choice this makes it easier to get the skin off pardon me makes it easier to get the skin off because the skin is not edible so that&#39;s our prep work we now put these in the steamer now you don&#39;t have to have a steamer you can use a pot with a steamer attachment they&#39;re very inexpensive they&#39;re readily available I like this steamer we steam a lot of things and I find this very convenient uh because you can set it and forget it because it has a timer feature if I boil it on the on the cooktop then I have to pay attention I have to set a timer and so you don&#39;t need a steamer but we have one for this purpose now how long do you steam it well this steamer heats up over a period of about 2 minutes and so for the first two minutes it does basically nothing I&#39;ve set the timer for 11 minutes when it&#39;s done we&#39;ll take it up we&#39;ll take it out we&#39;ll take the skins off and I&#39;ll show you the final product and as us ual we&#39;re not going to sit here and wait for this to cook I&#39;ll Speed the video up so that you uh are not burdened by that process but this is now heating up I&#39;m hearing some sounds do you serve it hot do you serve serve it cold how do you serve this any way you want however there are some things to think about first of all hot fresh out of the steamer plantains are delicious so eating them as a side dish for a dinner hot is pretty fabulous or you could chill it in the refrigerator and eat it cold it has a very different texture it seems different but it&#39;s neither worse or better it&#39;s just different now from a biological point of view it is different so plantains have contain a lot of starch there are a lot of foods that have starch in them um starch in its simplest form when it is treated with digestive enzymes starting in the mouth can turn from starch into sugar and then the sugar is absorbed and many people have been concerned about that some starches are resistant to the enzymes to break them down and these are called resistant starches resistant starches are in a variety of foods you find them in oatmeal sweet potato plantains to a lesser extent potatoes from a strategy point of view resistance starch resistance starch has an advantage to the person because from a biological point of view instead of being immediately cleaved into sugars and absorbed as sugar and metabolized as sugar resistant starch remains intact and goes through the digestive process and from a biological point of view it acts much like soluble fiber it provides nutrients to the Flora to the microbes that live in our GI tract and those nutrients for the microorganisms in the gut provide a benefit to us because soluble fiber and resistant starch going into the intestine as the microbes break them down break these these starch and fiber down into smaller molecules they break them down into acetate berate proprionate these are called short chain fatty acids okay I get it you don&#39;t talk about chemistry in the in the kitchen do you well actually you can you can do anything in a kitchen you can do projects you can do homework you can make food you can have parties you can have long conversations kitchens are wonderful places and are a great place to talk about chemistry short chain fatty acids acetate proprionate and butyrate are good for us and our gut Flora will make those for us if we give it good food if the gut Flo is seeing a lot of Animal product and Ultra processed foods it won&#39;t make those wonderful Short Change fatty acids nearly as much compared to the opportunity that we get from soluble fiber and resistant starch so this is useful to us to select our food so that we get the benefit from the food the resistant starch of plantains all of these uh vegetables that I talked about plantains sweet potato the resistant starch is more resistant if it is chilled so the advantage to you if you cook this sure eat it while it&#39;s hot it&#39;s delicious but if you chill some down and eat it cold the resistant starch is more resistant to breakdown and is likely to result in more benefit to you compared to eating it hot I make no rule I eat it hot I eat it cold but these are things that we can talk about as we make food choices the machine is working it&#39;s starting to smell a bit like plantains these are done so these turned out very well there&#39;s one area here where the plantain has dried out a bit so I will trim that off the rest of these turned out beautifully you can see it looks very much like a piece of banana but this is plantain it&#39;s been cooked for about 10 minutes it&#39;s done it&#39;s very delicious um you can if you&#39;re not familiar with plantain and if it&#39;s available to you I encourage people to get plantain it&#39;s a wonderful food it&#39;s a great source of fiber which as we discussed is in the form of resistant starch a lot of it is resistant starch uh lots of nutrients not a huge amount of calories this is good food so that&#39;s it for today hope you enjoyed this um in the future hopefully you&#39;ll join us again we have lots of videos on different foods which hopefully you&#39;ll find very interesting [Music]
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