How to Make Banana Peel Vinegar

Ingredients:
banana peels, 1 kg
water, 8 cups
sugar, 1½ cup
baker’s yeast, ½ teaspoon, wine yeast rather
vinegar starter, 1 cup

Materials and Equipment:
measuring cup
measuring spoon
knife
chopping board
casserole
stove
cheesecloth
wide-mouth glass jars
thermometer

Procedures
1. Slice a kilo of banana peels, add four cups water, then boil.
2. Extract the juice, decant and filter through cheesecloth.
3. Add four cups water, 1 ½ cups sugar. Mix thoroughly and pasteurize for 10-15 minutes at 60-65ºC.
4. Transfer into sterilized container, half-filled.
5. Cool, then add ½ tsp baker’s yeast for every eight cups mixture. Allow to ferment for 7-8 days.
6. Decant/siphon to separate sediments, dead yeast and pulp.
7. Add once cup vinegar starter for every four cups liquid. Cover with clean cloth/paper.
8. Allow to ferment at room temperature for 2-3 weeks or until a  sour vinegar odor is evident. Decant to separate the sediments.
9. Transfer vinegar to bottles and pasteurize. Age for a month or more to allow delicate flavor development.

banana-peel-vinegar

Note:

Whenever possible, use wine yeast or bubod. Baker’s yeast should be your last option. It will still produce alcohol which is a pre-requisite of vinegar production, provided that appropriate conditions are met. However, the overall flavor is expected to be bready, or bad in short.

Bubod can be acquired from tapuy makers. A friend of mine gave me Chinese bubod, so I am guessing you can get some from Chinese businessmen.  Another rough method is by using an overripe chico fruit. That is only during fruit season.

Stick to branded wine yeast for consistency. This are regularly re-cultured in  laboratory to maintain purity. Be sure to choose the right species for your location temperature. It can be bought from online auctions.

The sound of “Banana Peel Wine” is interesting. You may wanna discontinue the process after wine and sold it as is. It usually commands higher price than latter.

How to Make Dried Mango and Papaya

Ingredients:
rare ripe  mango, mature green is also applicable
refined sugar
confectioner’s sugar
sodium metabisulfite or sodium erythorbate (food grade)

Many countries banned the use of sodium metabisulfite. Use sodium erythorbate instead.

Materials and Equipment:
stainless-steel knife
mechanical drier
wire trays lined with sinamay or bamboo trays
cheesecloth
stove
OPP or PE plastic bags of 0.003 mm thickness, popular plastic bags are now made of polypropylene, PP

dried-mango

Procedure:

  • Wash mangoes to remove surface dirt.
  • Peel mangoes using stainless steel peeler; slice along its lateral axis from both sides of the middle seed section, and cut the cheeks into pieces with a thickness of approximately 1.5cm.
  • Add white sugar (30% by weight) to mango slices. The sugar is allowed to melt in the mangoes. (Another method of syruping is by quick process in which 25% of sugar and 75% of water is prepared into syrup by boiling then cool and add to the mango slices.)
  • Heat the mangoes until the slices become translucent. Cool.
  • Add 0.1% of sodium metabisulfite or sodium erythorbate (1 g for every kilogram of mango slices). Mix thoroughly.
  • Soak mangoes in syrup for at least 18-20 hours. Drain. Rinse slices with running water.
  • Lay slices on trays lined with cheesecloth. Dry in a cabinet drier at 60-65 degree centigrade for 10-14 hours. Drying may be done in a solar drier as long as drying area is clean and free from dust and flies.
  • Remove from trays and loosely pack dried mangoes in polypropylene bags and store at ambient condition for 18-24 hours.
  • Roll in confectioner’s sugar and remove excess coating through straining.
  • Pack and seal in polypropylene bags of 0.003″ thickness.
  • Store in dry and cool place.

How to Make French Fries

Ingredients:
potatoes
flavorings ( cheese, salt , barbecue etc… , in powder form)

Materials and Equipment:
slicer or knife
Deep fryer
Strainer
PE bags
Basins

Procedures:
1)    Select good and uniform size potatoes.
2)    Wash it thoroughly until all the adhering dirt are removed.
3)    Peel the potatoes and place in basin of water to prevent browning.
4)    Cut the potatoes to the size of  french fries
5)    Deep fry the potatoes for five minutes or until soft.
6)    Drain off excess oil on clean towels or manila paper.
7)    Pack in polyethylene bags and put into freezer until frozen.
8)    Heat the cooking oil up to 270ºF. Cook the sliced potatoes until golden brown. Remove from oil and cool.
9)    Drain off excess oil as mentioned in step “6”. Dust with flavorings. Serve immediately.

What makes french fries different from other snacks? French fries are crunchy outside and soft inside. The first frying intends to soften the potato sticks. Freezing then frying again immediately give the crunchy outside texture – crispiness that only last for few minutes.

The same procedure is applicable for making camote french fries.

How to Make Camote and Potato Chips

Ingredients:
potatoes
flavorings ( cheese, salt , barbeque etc… , in powder form)

Materials and Equipment:
slicer or knife
Deep fryer
Strainer
PE bags
Basins

Procedures:
1)    Select good and uniform sizes of potatoes.
2)    Wash it thoroughly until all the adhering dirt are removed.
3)    Peel the potatoes and place in basin of water to prevent browning.
4)    Slice the potatoes uniformly. Thickness should be 1/16 inch.
5)    Heat the cooking oil up to 270oF. Cook the sliced potatoes for 15 minutes or until crispy. Remove from oil and cool.
6)    Dust with flavorings.
7)    Pack into PE bags or other suitable containers.

How to Make Banana Chips

Ingredients:
100 pieces Saba banana (unripe)
1 kg sugar
1 gallon cooking oil

Materials and Equipment:
Banana Slicer or knife
Deep fryer
Strainer
PP bags
Basins

banana-chips-shiny

Procedure:
1) To prepare syrup, mix one kg of sugar with one liter of water. Boil for 30 minutes. Cool. Adjust sweetness intensity by adding or lessening sugar quantity.
2) Select good and uniform sizes of bananas. Green  plantain bananas are recommended. Eating bananas like latundan and lakatan do not have enough starch requirement. Ripe tend to darken and resist crispiness during frying.
3) Wash it thoroughly until all the adhering dirt are removed.
4) Peel the bananas and cut both pointed ends. Peel by lifting the skin of with knife. It is tricky and hard at first. You’ll get used to it eventually.
5) Place the peeled bananas in basin of water to prevent browning and to wash off latex.
6) Slice the bananas uniformly. Thickness should be 1/16 inch. Use a guided knife, a manual slicer or a machine slicer capable of high speed work.
7) Heat the cooking oil up to 270°F. In absence of candy thermometer, monitor by placing a  slice in oil, it is ready when rapid bubbling appears on sides. Cook the sliced bananas for 15 minutes or until crispy. Remove from oil and cool.
8) Soak the crispy chips into syrup for 3 minutes. Drain. Store the remaining syrup and use it for the next batch.
9) Cooked in oil (270°F) for 5 to 10 minutes. Try to separate slices which are sticking together.
10) Remove the chips from oil. Place on manila paper or clean towel to drain off excess oil. Turn at interval to facilitate draining.
11) Pack into PP bags or other suitable containers.