Simple Solution to Today’s Tasteless Bananas
Everything You Need to Know about 21st Century Bananas
What’s the best way to pick the tastiest Bananas in the store? And what’s the best way to keep them?
It seems that Bananas in the supermarket are either too green and flavorless, or ready to go bad. If you buy Bananas that are bright yellow or even slightly greeen, they will have a longer shelf life when you get them home, but the flavor tends to be flat and insipid.
Some people feel that if you buy Bananas that are already flecked with black spots, they have a better flavor, fragrance and texture. But unless you only buy and couple, and unless you use them quickly, there is the risk they will quickly become over riipe or even turn black all over and become mushy and squishy inside.
From too raw to the peak of ripeness to too ripe to spoiled is all too short a time span. And you can’t store Bananas in the refrigerator. We’ve all been told repeatedly by Carmen Miranda that “You should never, never, put Bananas in the refrigerator.” Or is that right, after all?
Turns out there is a secret trick, discovered by some food specialists in Japan that turns the accepted wisdom on Bananas upside down: You can buy Bananas at the store which are bright yellow or even with a tinge of green, take them home and in just 5 minutes render the Bananas fragrant and delicious inside.
Further, if you do this one single, simple operation, not only will the Bananas be ready to eat immediately with a better flavor and aroma than you might have imagined possible, but you can keep them for up to two weeks, and they will still be excellent eating quality. The Banana skins may become spotted and discolored, but the inside will be perfect.
Furthermore, you can store Bananas treated in this manner in the refrigerator for up to 3 weeks, assuming they last that long, and the refrigeration will not harm the inside of the Banana at all.
What is this simple secret procedure? It turn out that Bananas, not Oranges or Apples or Pineapples or something else, are the favorite fruit in Japan. But the everr-demanding Japanese consumers have had many complaints about quality, freshness and storage problems of bananas in the marketplace.
A number of chemists, cooks and other food specialists in Japan have done extensive research on better ways to work with Bananas. Some of their findings have been reported in places like NHK’s science in everyday life series and are easy to use.
How to Produce Super-Sweet Bananas: Cover the Bananas in hot water (40 to 50 degrees Centigrade) for 5 minutes. A temperature of 50 degrees Centigrade or xxxxx Fahrenheit is just half way between freezing and boiling and in practice is often available from kitchen hot-water systems. It is too hot to keep your hand in for a long period of time (the bath water in Japanese hot springs is usually not more than about 47 degrees Centigrade). Once you measure the temperature of water from your domestic hot-water system with a kitchen thermometer and determine that it is hot enough without additional heating, you will be ready to go.
Storage in the Refrigerator: After giving the Bananas their hot-water bath, keep the Bananas at room temperature for at least 1 hour. It is not absolutely essential to maintain the temperature precisely during the hot-water bath. If the temperature is at the 40- to 40 degrees level when you put the Bananas in, and you keep them in the hot water for 5 minutes, it will work.
Let the excess water drain off the Bananas during the post-bath period of an hour.
How to Extend the Shelf Life of Bananas Three Times. Long-Lasting Bananas
A major problem with Bananas is that it is difficult to store them for any amoutn of time. Ina warm space they quickly blacken, and if you try to store them in the refrigerator, they are damaged by the low temperature, and the skins quickly blackenalso.
If you use this hot-water bath method we have described, after the bananas have dried out nicely at room temperature for an hour, wrap them in a plastic bag and store them in the vegetable bin if the refrigerator.
Bananas treated in this manner can be stored in the refrigerator for up to 2 weeks without loss of quality. Even if the skins become blackened, the quality of the fruit will be unaffected.
Japanese chefs have developed other ways of working with Bananas, like Banana Pudding.
Bananas continue to be an important ingredient in the Pacific Rim. Hawaiian chefs like to bake Bananas on a Hibachi for use at a picnic or luau — Baked Bananas Hawaiian Style.
Vietnamese chefs like to make a dessert with Fried Bananas
In Indonesian cuisine, another version of Fried Bananas has long been popular.
Bananas have long had a special place in Indian cuisine, sometimes appearing in unusual places..
Bananas are so versatile, as in the Fusion recipe for Pineapples and Bananas with Ginger Cream Sauce.