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[–] 6 points 11 months ago (1 child)

Plantains are a fickle plant. Ripeness is a huge factor, and that aside, some are just fibery/less sweet and don’t cook as fast.

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  • [–] 5 points 11 months ago

    The recipe was bunk from the get go, but I wasn’t certain until after trying it. 90c for 1 hour, and then 120c for 15 minutes with very ripe plantains. I thought they knew something I didn’t. I’ve learned to be intensely skeptical of online recipes.

    Cooking at 200c for 15 minutes flipping, and cooking for another 15-25 minutes was universally decent

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