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Edbebi, A. O., and T. A. Bademosi. "Chemical Compositions of Ripe and Unripe Banana and Plantain." International Journal of Tropical Medicine and Public Health 1.1 (2012): 1-5. ScopeMed. ScopeMed.org. Web. 17 Apr. 2017.

Encyclopedia of the Nations. (2008, February). Dominican Republic - Agriculture. Retrieved April 21, 2017, from http://www.nationsencyclopedia.com/Americas/Dominican-Republic-AGRICULTURE.html

FAO Economic and Social Development Dpt. (2001, September). Dominican Republic. Retrieved April 21, 2017, from http://www.fao.org/docrep/004/Y1669E/y1669e0k.htm

González, Clara. "RecetaPastelón De Plátano Maduro Dominicano." CocinaDominicana. Cocinadominicana.com, 18 Mar. 2017. Web. 15 Apr. 2017.

Holden, Joanne M., Elaine Lanza, and Wayne R. Wolf. "Nutrient Composition of Retail Ground Beef." Journal of Agricultural and Food Chemistry 34.2 (1986): 302-08. ACS Publications. Web. 17 Apr. 2017.

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What happens when you're cooking? (HINT: THE ANSWER IS CHEMISTRY)

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What happens when you're cooking? (HINT: THE ANSWER IS CHEMISTRY)

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Any time one cooks, chemistry occurs. In this specific dish, the two most important chemical processes are caramelization and the Maillard Reaction.

Caramelization is a chemical process that results in the nutty flavor and browning of substances containing sugar. The process is the oxidation of the sugars by the removal of water. The reaction occurs starting at 110°C (230°F) for fructose but for non-pure sugars to oxidize, the temperature must be at around 185°C (365°F).  Because ripe plantains contain such a high level of non-pure sugars, the caramelization reaction occurs during frying. When frying, the oil reaches between 163 and 191°C (325-375°F) for most recipes, ideally helping sugars caramelize at the hotter temperatures.

The Maillard Reaction is chemical process that also produces a brown color, but it is generally associated with the browning and the developing of flavor in meat. At temperatures of over 140°C (285°F), sugars and amino acids from the proteins in meat react. The process is as follows:

1. The carbonyl group of the sugar reacts with the amino group of the amino acid, producing N-substituted glycosylamine and water
2. The unstable glycosylamine undergoes Amadori rearrangement, forming ketosamines
3. There are several ways for the ketosamines to react further:
- Produce 2 water and reductones
- Diacetyl, aspirin, pyruvaldehyde and other short-chain hydrolytic fission products can be
formed
- Produce brown nitrogenous polymers and melanoidins

This reaction is what makes meat have its distinctive taste.

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Ground beef is the cut up beef necessary for the picadillo used for the "stuffing" of the pastelón. Although it is not specifically from one country or another, the ingredient is important for a majority of Dominicans and Puerto Ricans and provides vital nutrients. Nine of the twenty-two essential amino acids are found in beef (histidine, lysine, threonine, methionine, isoleucine, leucine, valine, phenylalanine and tryptophan) and although you can find these in vegetables and other sources, only beef contains all nine amino acids not made in your body.

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The plantain is comprised of many types of chemicals, as all things in nature are. The chemical composition of the fruit is what makes it nutritious for a person to eat. Chemical compounds such as Apigenin, Aucubin, Linoleic acid, Oleanolic acid, and Sorbitol provide health benefits of anti-inflammatory and anti-carcinogenic properties, anti-toxin properties, increased uric acid excretion by kidneys, and laxative properties as well as providing vital fatty acids necessary for proper health.

According to the International Journal of Tropical Medicine and Public Health, the nutritional composition of ripe plantains are as follows:
Moisture content: 61.3%
Protein content: 3.15%
Ash content: 6%
Fat content: 1.2%
Crude fiber: 1.11%
Sugars: 12.8%
Carbohydrate: 27.24%
Total solid: 38.7g/100g

(The bolded amounts signify that that specific composition of ripe plantains is higher than for unripe plantains)

Therefore, plantains are actually good for a person to eat which is a good sign for Puerto Ricans and Dominicans all around the world.

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The origin of the pastelón is unclear; some people claim that the dish was created in New York City when Italians and Puerto Ricans came into contact due to the Italian-like lasagna layers and traditional Puerto Rican ingredients in the dish. This story is not likely since the dish's popularity within Puerto Rico is widespread and its ingredients are food staples of the island. However, Italians did come to the island in the mid-19th century, possibly mixing Italian and Taíno (native islanders) cuisine. These mixes in combination with the influence of African slaves in the cuisine of Puerto Rico is actually given the name: La Cocina Criolla. Nonetheless, the origin of the pastelón seems to remain a mystery in island and its neighbor, the Dominican Republic.

The pastelón's main ingredients - plátanos, carne molida, and queso - are all historically traditional to both islands where the dish is popular. In 1516, Portuguese explorers brought the plantain from India to the New World. The Taíno people began to plant the plantain after discovering the nutritious and delicious qualities the fruit possessed. A century later, African slaves arrived via the slave trade to the islands and they adapted plantains, coconuts, and frying methods of cooking into the Taínan cuisine in both Dominican Republic and Puerto Rico. Today, Puerto Rico's demand for plantains is so high that the fruit must be imported from other countries in the Caribbean and Latin America in order to supply its people with the crop staple. Worldwide, 12 million tons of both plantains and bananas (combined) are cultivated every year with 10 million of those tons produced in Latin America.

In the Dominican Republic, plantains are eaten for any and every meal, creating its own slew of myths and stories. The plantain is “accused of being the source of the country’s underdevelopment” although agriculture is the biggest sector of the country's economy and plantain and banana products constitute "80 percent of all organic exports." Aside from blaming the fruit for the country's problems, the fruit is also said to be the source of idiocy with the popular phrase "tienes la cabeza llena de plátanos" (Your head is full of plantains) meaning that a person is not the brightest. This phrase, however, does have its origins in Puerto Rico but is only attributed to Dominicans, even though Puerto Ricans eat just as many plantains as their Caribbean neighbors. Furthermore, this myth that plantains make one intelligibly inept can be disputed by the legend of Alexander the Great who, after visiting India and noticed the Hindu Brahmans taking shade under the leaves of the plantain and banana trees, nicknamed the crop the "fruit of the wise."

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The pastelón is a layered dish from the Caribbean similar to a lasagna. It involves picadillo (ground beef with vegetables and various seasonings), ripe plantains (called either maduros or amarillos), and melted cheese.

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For the Picadillo (stuffing):

1 lb seasoned ground beef
1 red pepper, diced

1 stick of celery, diced

½ cubanelle pepper, diced
1 red onion, diced

1½ tsp salt (or to taste)

¼ tsp pepper (or to taste)

1 tsp mashed garlic

2 tbsp olive oil

1 cup tomato sauce

1 tbsp cilantro and parsley, chopped

*optional: olives, capers, beef broth, and raisins.

Plantains and topping:
6 very ripe plantains

1 tsp salt

2 tsp vegetable oil (corn, peanut or soy) for frying

1 cup cheese

¼ cup butter
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Para el picadillo (relleno):
1 lb carne de rés molida, sazonada
1 pimiento rojo, en cubitos
1 apio,  en cubitos
½ pimiento cubanelle, en cubitos
1 cebolla roja pequeña, en cubitos 1½ cdta de sal (al gusto)
¼ cdta pimiento molida (al gusto)
1 cdta ajo majado
2 cds aceite de oliva
1 taza salsa de tomate
1 cda cilantro y perejil picado *Opcional: aceitunas, alcaparras, caldo de rés, y pasas.

Plátanos y cubierta:
6 plátanos bien maduros
1 cdta sal
2 cds aceite vegetal (maíz, maní, o soya) para freir
1 taza queso
¼ taza mantequilla

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Although different versions appear throughout the Caribbean, the most popular versions originate in the Dominican Republic and Puerto Rico. The entirety of the dish contains elements traditional to each of these countries and in the Dominican Republic, specifically, the pastelón is regarded as the second-most popular plantain dish after Mangú.

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For the Picadillo:

•      Season the ground beef with salt, pepper, garlic powder, Worcester sauce, and adobo.
•      Heat the olive oil in a pan at medium heat. Add the ground beef mix and cook, stirring to cook the meat evenly. Add the peppers, onions and garlic.

•      Add tomato sauce. Cover.

•      When the meat is cooked (approx. 15 mins), let almost all the liquid evaporate, then mix in the parsley, cilantro. Season with salt and pepper to taste. Turn off the heat and put away for later.

For the plantains:
-two options-
The Dominican version (Option 1)
•      Peal the plantains, boil adding 1 tsp of salt to enough water to cover the plantains plus 1 inch (2.5 centimeters). When the plantains are cooked (approximately 15 mins) turn off the heat.

•      Preheat the oven to 350°F (175 °C).

Take the plantains out of the water and mash, adding butter until it becomes a very smooth mash.

The Puertorican version (Option 2)
•      Peel the plantains and cut into 3-4” slices
•      Heat oil or butter in pan over medium heat.

•      Fry for about 1 minute on each side or until slightly golden (approximately 2-4 minutes, depending on the heat of the oil).

•      Reduce heat to low so they can caramelize turning a golden-brown color. Remove from heat and blot with a paper towel.

Once you have the plantains ready (assembly):
•      Using the vegetable oil or butter, grease the bottom of a 6x9” (15x21 cm) pan

•      Put half of the plantains in the mold and distribute evenly.

•      Cover with a layer of meat, distributing the meat evenly.

•      Cover this layer with the rest of the plantains, distributing evenly.

•      Cover with the cheese.

•      Put the layered dish in the oven until it turns golden brown (approximately 20 minutes at 350°F)

•      Serve warm and enjoy!