Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓
Tostones I
Ingredients
Directions
Prepare the garlic brine
Crush garlic in a mortero or with a garlic press.
Place a little cold water in a large bowl or pitcher. Add garlic, salt, and pepper, ensuring the ingredients are well blended.
Add a little more cold water.
Prepare and soak the plantains
Cut off both ends of a plantain and, with a sharp knife, run a slit down one of the veins of the plantain. Do not cut too deep; the goal is to remove the skin without splitting the plantain. Pry the skin apart with both thumbs until it is completely removed.
Slice the plantain diagonally about half an inch thick. Place the slices in the water mixture, ensuring they are completely covered. Continue this process until all plantains are soaked, adding water as needed. Keep them bathed to prevent discoloration. Taste the water to confirm garlic flavor and adjust salt and pepper.
Cover and refrigerate for at least half an hour or longer so the flavor is absorbed.
Fry and drain
Heat oil or shortening in a deep fryer or cauldron to about 350 degrees.
Drain the slices one at a time and place them in the fryer. Fry until golden, about ten minutes, then drain on paper towels.
Nutrition, whole recipe (rough)
Counts 7 of 9 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 7 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Plantain | not in our table | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Clove + peppertop 5% of all pairsSmell alikestrongCooked together17,451 recipes
Shared aroma: ethyl octanoate (fruity, wine).
-
Garlic + peppertop 8% of all pairsSmell alikemoderateCooked together27,090 recipes
Shared aroma: beta-phellandrene (minty, terpene).
-
Clove + garlictop 10% of all pairsSmell alikemoderateCooked together11,368 recipes
Shared aroma: linalool (floral, citrus).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Green plantains
- Starchy flesh that fries into a firm, crisp-edged slice with a mild, sturdy bite.
- Garlic
- Adds aroma and savory flavor that soaks into the sliced plantain during chilling.
- Vegetable oil or shortening
- Frying medium that carries heat evenly and browns the plantain surface to golden.
The step that matters
Keep the plantain slices submerged in the water. Cut plantain flesh oxidizes and darkens on contact with air. Keeping slices fully covered in water limits browning, so they fry up pale golden rather than grey or dark.
Swap the garlic
How well each one fits the dish's main ingredients (clove, pepper):
- Allspicefits better
- Cinnamonfits better
- Cardamomfits better
- Garlicthe original
Fit is the average pairing score against clove, pepper. Candidates are from the same food group and used in at least 100 recipes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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