Perfect Tostones | Chef Zee Tips | Cooking Tips | Made To Order | A La Orden

[@foreverblessed6365]

I just made some last night w your Dominican beans and your shredded chicken. GIRL !!!!! Let 👏 me 👏 tell👏 you👏 those beans are freaking AMAZING. Like what!!! I kept "tasting" hahaha more like eating them when they were almost done. The chicken was yum yum yummy. I am having leftovers right now and doing a happy dance. Thank you sooo much. I will be trying lots more of your recipes.

[@Kat-xb8gd]

My slow ass really tried to flatten the platain while it was still RAW...Damn near dislocated my shoulder 🤣🤣🤣🤣

[@biancaf.1361]

😂😂😂

[@NallahBrown]

Omg I'm screaming

[@draxcir]

This had me rolling 😂😂😂

[@lakieshasmall6786]

I'm in tears 🤣🤣

[@Imjust_nai]

😂😂😂😂😂😂 I was gonna do that too before watching this lmao

[@theflow03]

Dip the plantains in a garlic and salt water right after smashing them, let them dry a little bit on top of a plate with paper towel, then put them back to fry and your done. Trust me, the taste would be amazing!

[@Chefzeecooks]

mmmm thanks for the tip. I have to try this tonight!!!

[@jdljm]

I’m going to try that lol thanks

[@MrPepe360]

There you go

[@georgetkaplan]

My mom rubs a garlic clove on them like garlic bread when they're hot from the oil. Its so good.

[@b.freeman2118]

@@georgetkaplan gonna do this

[@Nancy1971]

My family is from Haiti and this is my favorite way to eat plantains. We do one extra step that makes it super delicious. After pressing it, we dip it in very salty water, then fry the second time. They get really crunchy and no salt bouncing off! Mmmm....

[@everythingislove5806]

Nancy Sanabria thanks sis I’m trying this

[@fabidecastro8410]

Nancy, I'm Haitian too. Try soaking it in lime juice and salt. It's so delish!

[@yuli6740]

I’m so trying this

[@laurafaris709]

We do it that way in Puerto Rico too!!!

[@foodstampz]

Brining may be good...but oil and water do not mix when hot.

[@samantha2499]

My mom was never around.. never learned how to cook. You’re a life saver! 💚🥺

[@darlingthimblemoon4658]

Hugs mamas🖤 ive been teaching my cousin and one of my best friends.

[@FlagCutie]

I'm Mexican and have been curious about Dominican food for a while. This seems like simple enough recipe to start with, plus I can totally use my tortilla press as a cheat for the tostones press you have!

[@lucakoddsy3000]

Bored Egyptian-Canadian making them tonight for the first time, let's see how it goes! Thanks for the tutorial

[@usarmyizzy]

For best crunchy tostones...soak them in salted brine water for 30 seconds and use paper towel to genty pat dry. Be careful when dropping in slowly One by One, the water contained within the Tostones will cause the oil to react violently therefore maintain the oil level at maximum of 40 percent of the frying pans capacity . Again be very vigilant and careful using this proof method resulting in the best crispy edges tostones. Top off with fresh garlic, lime juice,salt and olive oil mojito..Enjoy

[@t.o.p.h6805]

Do you soak them before or after you smash them??

[@BlackWolverine6]

I just made the best tostones I've tasted from this video! Definitely recommend waiting as long as you can where the plantain is ripe with some spots, cut thick, and don't overcook.

[@eleonoradjurdjic420]

Thanks! That was great! I also got a tip to quickly dip them in or brush one side with salty lime water that has soaked crushed garlic; Bfore the second frying. It does make the oil splatter more but, wow, the flavor is worth it to me. Plus I always make mojo de ajo to dip them in.

[@MaiMai-ys4yg]

It came out perfect! I made with your yellow rice and camarones a la criolla! Gracias por todo tu ayuda!

[@Chefzeecooks]

You're welcome! Always happy to help 😊😊😊

[@Tammi6818]

Thank you! I absolutely love watching your channel

[@Chefzeecooks]

You're welcome! Thank you for being a part of the Chef Zee family!

[@chaliceguard4575]

I like the idea of you grouping your recipes into classifications (e.g. Dominican basics; Cuban basics; Caribbean favorites; rice recipes; desserts, main courses - beef/chicken/pork/seafood). Would be easier to find a particular dish, I think.

[@PoyoWater]

Mine came out perfect. Thank you, Chef Zee!

[@Chefzeecooks]

You're welcome!!!

[@sairakhan4233]

I loveeee your recipes, so simple and easy to follow

[@emmanuelking9988]

Excellent, thank you 👍 You mentioned the most important part of making tostones, which is to first NOT put in the plantain in hot oil! I learned this too the hard way after messing up a lot of plantains! 😟😄

[@gisellewilliams6876]

Happy Dominican Independence Day!!! Me encantan los tostones! My husband and kids love them so much!

[@Chefzeecooks]

Thanks!!! Happy Dominican Independence Day as well! Tostones are always a hit lol

[@Sushiwooshi123]

I tried this recipe they came out good! But I did wish they'd come crispier. Mine came out firm and just a little bit crunchy. Next time, I'm going to try what a lot of people are saying in the comments: soaking them a bit in saltwater then refrying them UPDATE: Today I dipped them in said saltwater with a little bit of garlic mixed in too and they came out extra crispy! Definitely going to continue doing this in the future

[@Ash-uw3gg]

You’ve taught me a lot, I enjoy watching your videos!

[@EmelyTurish]

Bilingual people probs 🤣🤣 I do that too. Where I say a random word in Spanish and I completely forget the English word. Some words I’m just so used to hearing them in English. I’ll be trying to make these yummy tostones 🤤

[@CocoonBloom]

Back to basic sounds great! More to the point.

[@ixamxmsright]

Lol!! Back to basics sounds good to me..because lots of us were never really taught the details in cooking these everyday wonderful dishes...Ms.Right🌷

[@Chefzeecooks]

Awesome!!! Thanks for watching :)

[@CeluiEtSeul]

I'm Dominican 🇩🇲, and my Dominican 🇩🇴 neighbours introduced me to this, and every timr i try to make it like them, it always come out soggy or undercook, plus mi español is no tan bueno, so it's difficult to ask them how to make it. But thabks to this video, I hopw they come out decent every time.

[@coachrichaa3186]

I like the current name, but we are great with whatever you chose! Great video!!!

[@Chefzeecooks]

Thank you!

[@karlaeurezty4381]

Loved your video...I'm Mexican and I love tostones. Need to cut on tortillas and tostones are good option.

[@grabble7605]

I wasn't about to buy some special device that only has one use, so I used the cast iron burger press I use for hot sandwiches and crushing garlic (and burgers). I heated too high and cut too thin though. Several fell apart and became sacrificial snacks. Some refused to be pressed. I got a few rough-draft decent though. I also had some raspberries going kinda soft so I figured I'd use them up. Mashed 'em, bit of lemon juice, some apple cidar vinegar. Essentially improvised a raspberry ketchup, and it is _delicious_ with these. Got one more plantain right now, gonna let it ripen a bit (these things ripen a lot slower than bananas...) more then try again with the tips here.

[@EC4400]

Another great video. Back to Basics is my choice.

[@despain8726]

Miraaaaaaaaaaa I can just TELL you're Dominican. If you ain't, you're Puerto Rican. The way you kept stopping and saying "I don't know how to say this in English". BRUH BRUUUUUUUUUUUUUH that spoke to me on a spiritual level. There are times when I don't even know how to say things in SPANISH when I'm speaking to someone from Central America. For the longest, I would call the school bus "la wawa" and the Spanish kids just looked at me like I was special. Anyway take a like and a sub!

[@Chefzeecooks]

Lol thank you. This definitely made me smile. And I’m actually half Dominican and half Cuban 😉

[@despain8726]

@@Chefzeecooks I'm so glad I, a random individual on the internet, could make you smile. I'm glad I looked up this channel, because this will be my go to for Dominican recipes. My daughter really enjoyed following along to this amazing tostones recipe and she absolutely loved the end result. This is the start of a great journey!

[@Ohsnapitzann]

I love tostones it's a healthy, delicious snack. 😋

[@kimmy1984]

I like Chef Zee tips, but this is your channel so do whatever you want to I will still watch lol!!

[@Chefzeecooks]

Haha thanks! I'm keeping it as Chef Zee Tips!!!

[@quiquels00]

I'll do it right now! Greetings from Los Santos, Panama. Thanks!

[@itsamalia6059]

You should do a sweet plantain tutorial

[@FortressMT]

Mija! So glad I found yer vids! Should call yer channel; La Morena Dulce! 😋 My Abuela kept a rock on the windowsill of the kitchen to smash platanos. Can you believe I was raised in NY but had no idea these were called “plantains” till I was almost 30!! WTH?!

[@chaliceguard4575]

So true; oil temp and patience is key to perfect tostones. My family loves my tostones when I don't rush them -- crunchy on the outside and soft on the inside. 😁

[@deirdremarshall-greene1181]

Really enjoyed your Video with your inviting Tone. I don't know how to Cook,but you were so inviting and patient. I Got It!.

[@m.rodriguez8632]

This makes sense! Now😣thanks so much. I was always burning my tostones and It was so annoying because they wouldn't cook through right. I thought the high heat would do it but I see were I went wrong tjhank uuuu!!!

[@Chefzeecooks]

Yay!!! So happy that you were able to make the tostones work!! woot woot.

[@dwayneaguiar1148]

Very nice video.

[@claudiaveras9026]

Nah!, Like Chef Zee ... simply and it rolls out your mouth ... 😍

[@peterenrique67]

Me han salido muy ricos. 😋

[@Chefzeecooks]

Gracias!!! ☺️

[@johnb8015]

Thank you very much I love the video I will be making these with some steak and onions and some rice red beans

[@efexzium]

Awesome Gracias!

[@TonyTurner]

Thanks this really helped me out!!!

[@mariarosacocina6149]

Hola. Me gustaría saber donde compraste la tostonera

[@WallyZamwa]

Presentation is key. Great video!

[@Chefzeecooks]

Thank you!

[@alexaofelia2750]

followed this recipe (along with your green plantains peeling video) and my tostones came out perfect on the first try.. thanks so much!

[@loveandyouwillbeloved8896]

Chef Zee ,gracias soy del El Salvador y solamente usamos platanos negros. En otra palabras super dulce, pero los voy a ser verde como este video.Gracias!!!

[@marquesn77]

My mom would add 2-3 slightly smashed garlic cloves to the oil while frying- game changer !!! And the ending is so my parents 😂😂 always looking for the platano sales

[@CallHerChristian]

That sketch at the end was adorable

[@timothybarnard4068]

Thank you we made them tonight and they came out perfect. Did some with Cajun seasoning

[@raquelcruz12171]

Where can I find the tostonera like the one I never seen one in metal?

[@jfrancois1986jf]

Raquel Cruz it’s on the link

[@raquelcruz12171]

King goat Cheese I didn’t see it no where not even in the website

[@MsKG-nl5ot]

Raquel Cruz I didn’t see it either...

[@Carmen-yx7jj]

Raquel Cruz you could use the bottom of a metal tea kettle as well.

[@mymmed1002]

Haha... I have failed at this so many times. So excited when I saw the video. I’m going to try again today... I will get this right before I die! Oh and ... that little conversation you had on your platanos phone. 😂😂😂

[@Chefzeecooks]

Lol I mess this up all of the time and I have to remind myself to just keep the flame low-medium lol Sending good ju ju your way!

[@slkgeothermal]

Zee, what type oil are you using to fry? Love your recipes & you are a super star chef.

[@MaryRichmondahotb]

Can’t wait to try this! Thank you!

[@dineyredz]

This recipe is excellent. Family loved the tostones.

[@SashaRiessOfficial]

that looks way amazing

[@Chefzeecooks]

Thank you! They were beyond tasty!

[@miriamramos8873]

Wow supper easy. Will try it out

[@aliespice]

Thank you ❤ perfect video!!

[@justintaneo6414]

how long do you in initially deep fry each side of the plaintains before smooshing it is it 1 min each side to get the color? Sorry I am an asian cooking for my hispanic family for new years lol

[@jong3821]

Try "Tony Sacheres" creole seasoning instead of salt. YUMMY!!!!

[@izphilly1]

Growing up in philly..... restaurants would finish them off with different sauces . For example Puerto Rican restaurants made them slightly softer not as crunchy and had a garlic sauce drizzled over them and it was to die for ......dominican and even chinese take out restaurants made their traditional crispy without any kind of sauce but would smell up the whole place something very fierce and finally a columbian restaurant I went to would make theirs crispy but with a garlic sofrito kind of sauce ......to die for !!! Overall whether in the carribean or south american style this is one great appetizer to any dinning room table .

[@Chefzeecooks]

Agreed! I couldn't have said it better myself :)

[@jeanettehernandez6196]

Can i use platano verde for this sorry first time

[@lamarpresley8796]

Love your recipes!!!! Thanks for sharing.

[@slayedbyk.c4626]

Hi, how much oil do I use? How long do I fry them on each side before flipping them?

[@cmunozthor22]

Love your voice, very soothing ☺️😊

[@efexzium]

HI I have seen awesome tostones in Puerto Rico restaurants and Colombian where the tostone is amazingly crunchy like a cracker on the outside and soft on the inside. Id love to learn how to do this.

[@jayleenleo3969]

Can these be prepared ahead up until the second frying? I'm having guests and planning to serve these with carne guisada. I'd like to have as much done as possible when my guests arrive. I'm not looking to make them a day ahead or anything, just earlier in the day on the day of.

[@xxxxzorroxxxx]

Doing great job. Why change when everything is Perfect.

[@Goldlady412]

Yes keep the name it’s so easy to remember your videos you could add the gorgeous chef see cook 😆 your voice is so cute and clear I can really understand everything you say and explain thanks for sharing ... I love these I made your panil came out delish wow hubby was so amazsed

[@relax9286]

I followed your instructions. They turned out great! Thank you!

[@Chefzeecooks]

You are so welcome!

[@bugsbunny021]

I've seen some tostones receipes that call for putting the plantains in an ice water bath before frying them to make them really golden. Do you recommend this?

[@Chefzeecooks]

I recommend doing this if you're cooking a large batch since it will keep the plantains from oxidizing and turning color. I definitely do that whenever I'm making a ton 😊

[@JayJello]

I like to dip tostones in a sauce with Ketchup, mayo, and garlic it's delicious

[@Chefzeecooks]

Yes!!! SAY IT LOUDER!!!! Lol ... I love it with sauce too. Omg.

[@ifebossert]

excellent...I'm making mine now...thank you Mami

[@alansubervi9335]

Hi Chef Zee, I love your channel. This reminds me of my childhood at my abuela's house in DR. Also, I wanted to know if and/or when you are going to make un Sancocho de 7 carnes?

[@Chefzeecooks]

Thanks love. Sancocho video is coming VERY VERY soon. :)

[@byronmiller5520]

Thanks for helping us make these perfect tostones

[@Germancito141]

Que hermosa esa Reyna. todo preparado con amor y ternura.

[@Chefzeecooks]

Gracias!!!!

[@alicebaer7075]

What is the best type of oil to use?

[@heavyhitter886]

"The Platano Game" & "The Cascara To This Thing" 🤣🤣🤣 #LoveIt #ImDead #YouRockChefZee

[@CC-hq3hf]

What kind of oil did you use?

[@aureahernandez2928]

Hi were did u buy the tostonera

[@MsKG-nl5ot]

I love that metal tostonera, please add the link to purchase. Thank you for sharing ❤️

[@TheCameron4life]

Heard the NY accent, so I'm trusting you above everyone else.

[@rhinalopez5692]

Keep chef z tips!! It sounds more interesting and enticing!!

[@Chefzeecooks]

Thank you!!! I'm leaning towards just keeping it Chef Zee Tips as well lol

[@captureyourphoto]

Chef Zee, Can you or someone recommend which type of "Oil" is best for the Tostones?

[@gracelovesgaia]

I watched this video because mine were falling apart like you said! Thank you so much for fixing my mistake

[@Chefzeecooks]

You're welcome!!! Happy to help!

[@PikaPikaPrincessXO]

LOVE this channel

[@Chanita76]

I like Chef Zee Tips!

[@Chefzeecooks]

Chef Zee Tips It Is!!!

[@dee6159]

Is it better to buy the platanos when they are green when it comes to making tostones?

[@rubyarias6782]

I like your back to basics idea! :-)

[@angiecarolinacastiblancode4245]

En colombia le llamamos patacones ☺

[@chloehelling6859]

You are adorable and very helpful!

[@Chefzeecooks]

Thank you!!!

[@user-mb9jx5tx9y]

I see some people soak in salt water for a little before the the first time around. Is that necessary

[@Chefzeecooks]

Only necessary if you’re not going to fry them right away so that they don’t oxidize. Soaking them in salt water makes the tostones extra golden and crispy

[@user-mb9jx5tx9y]

@@Chefzeecooks thank you !

[@kiaratheexplorer4]

what oil is used here?

[@Chefzeecooks]

Vegetable Oil. You can also use corn or canola oil as well. It comes down to preference.

[@kiaratheexplorer4]

@@Chefzeecooks great thank you sm for the reply! you got a new subscriber 💗💗💗

[@ebruahu7632]

What kind of oil ?

[@ralphperez4360]

Made em. Fire!!!

[@juliecruz6010]

Hello! I have the green plantains peeled / sliced and in the freezer to keep them ripe until I fry them. Does anyone know how to properly defrost them before frying? My first time freezing them. Thank you!

[@Zumbador]

Hi. The best way to freeze them is after frying once and smashing. Defrost or frozen, (think Goya frozen tostones) they'll fry decently ( second fry). Hope this helps.

[@lazarocedeno5270]

Thanks

[@Chefzeecooks]

Welcome

[@IrmaPereira]

I like Chef Zee👍👍👏👏

[@Chefzeecooks]

Thank you! Chef Zee Tips Stays!

[@draxcir]

Is there a way to make that green sauce Dominican restaurants give with tostones? Love that sauce but don’t know what it’s called and I browsed your vids and didn’t see it (might have missed it). Also great vídeo. I’m half Puerto Rican and Half Dominican raised mostly by my Puerto Rican side and my Dominican cooking has been elevated solely because of you. My American wife has fallen in love with me all over again lol. 🙏

[@angiemedina2920]

I like chef Z tips!

[@vipset87]

i cant find a tostones playeros video recipe in english. any plans on making it or being the first on KZbin with a recipe in english?