Okay, I want to make my mom a plantain tart for Mother's Day. Shh! Don't tell her, now.
Anyways, y'all folks what've cooked plantains before, I've been trying to read up on plantains and stuff, and I know you ain't supposed to fry them for too long because they've got some kind of toxic substance in them that comes out the longer you fry them. But, I read that you can stew the unripe ones for awhile. The plantains I got were really ripe when I froze them.
Can I bake them for say 40 minutes to an hour and not poison anyone, or should I just fry up these plantains right quick and forget about making a pie?
I sure do appreciate whatever assistance y'all can give me.