On Sun, 21 Apr 2013 17:29:53 -0600, Janet Bostwick
> wrote:

> On Sun, 21 Apr 2013 16:00:55 -0700, sf > wrote:
>
> >On Sun, 21 Apr 2013 14:00:53 -0600, Janet Bostwick
> > wrote:
> >
> >> On Sun, 21 Apr 2013 12:09:05 -0700, sf > wrote:
> >>
> >> >On Sun, 21 Apr 2013 08:26:50 -0600, Janet Bostwick
> >> > wrote:
> >> >
> >> >> I've had the dessert at Brennan's with the whole table side show. They
> >> >> used ripe bananas.
> >> >
> >> >How fast was the banana cooked and did they caramelize or not?
> >>
> >> see here
> >> http://tinyurl.com/c5cob87
> >>
> >Thanks Janet, but I still can't tell if it's caramelisation or the
> >sauce. How soft is the finished banana supposed to be?
>
> about like a really ripe banana. As I recall, it is a fairly smooth,
> quick process. The bananas go in, some stirring around the bananas
> and some basiting occurs. The bananas are touched. The sauce has
> color. The bananas not so much. If my husband could remember the
> name of only one dish, it would be Bananas Foster.

Thanks Janet! That gives me a much better idea about how to approach
it next time.

--
Food is an important part of a balanced diet.