Making restaurant style caramelized plantains. There's two secrets to making nice, soft, yet firm caramelized plantains. One of those is making sure that you slice the plantains when they're ripe. When they start to almost turn black, green plantain or yellow plantain, you don't want to cut it open yet. The second secret is that when you're cooking them in the oil, preferably olive oil. You use a low heat. You want them cooking but not sizzling. You'll look here I am using a very low heat, almost simmer to low. It'll take a little bit longer to cook than what you expect, but you let them cook in there. They will start to brown and caramelize as you can see. I've already flipped them once. Once they start to turn brown, you flip them again. The second secret is to do it slowly on a low heat. If you put the heat too high, you're going to end up with a very crispy, crunchy plantains. If you're watching this video, you're probably wondering why your first plantains were crispy and crunchy. There you go. That's the two secrets. Make sure that the plantains are completely black before you cut them open. The second secret is to use a very low heat in the oil. Our plantains have been cooking for a few minutes now. This has been a very slow process, but you can see they're starting to turn dark. I've already eaten a couple of small ones. Make sure that these are nice and soft and caramelized. Actually burnt is by touching it that it's sticking to my fork here. It's not actually crispy. You can see it moves. Even this little piece right here is sticking to my fork right there. These are about ready. These are that nice dark brown caramelized look that most people get out of the restaurant. That's what you're looking for. It's a very, very slow cooking process, not a good at it. I'm at very low heat. I'm still turning it down even lower. These are just about ready. There's a couple thicker ones in here. I'm going to leave them a little bit longer, but these ones are right here. They're definitely ready to come out. We'll go ahead and get the oil drained them off. Drain the oil off of these. Let them cool off. By that time, these bigger ones over here will be ready. Oh yeah, look at that. That's really good. Excellent. Looking forward to eating these. There it is. That's our restaurant style plantains. Nice and caramelized around the edges. Nice and sticky and squishy. I think we're going to eat them up right about now. Thank you very much for watching.