How can i keep food for a project good overnight and throughout the morning?
I’m making a cuban dish called Tostones and they’re supposed to be presented to my class the next day. I have to keep the food warm and good by the time class starts. The food is a type of banana that requires to be cut up, soaked in water, then fried. The problem is I’ve already cut them up and soaked them. How can I keep the food good for the next day? Should I fry them in the morning or would they be too soggy by then?
June 28th, 2010 at 11:18 am
that should say most