SailNet Community - View Single Post - The lonely Avacodo...
View Single Post
  #3  
Old 01-16-2013
chef2sail's Avatar
chef2sail chef2sail is offline
Senior Member
 
Join Date: Nov 2007
Location: Maryland
Posts: 7,050
Thanks: 30
Thanked 57 Times in 53 Posts
Rep Power: 8
chef2sail will become famous soon enough
Send a message via AIM to chef2sail
Re: The lonely Avacodo...

The trick to avacados is the ripeness

I always try and buy Haas avacados. A ripe avacado will be a darker purplish green. It will have some give when you presh in on the skin, but will not be mushy. Avacados ripe at room temp. If you want to slow the ripening process put oin a refrigerator.

To cut one, wash the skin place on a paper towel and cut the whole circumfrence with a sharp knife down to the pit. Cut all the way around. grap the two pieces in either hand and twist. The avacado comes apart, one with the seed the other without it. Take the seed out with a spoon or pop your chefs knife it it and lift out. If it is properly ripe the skin pulls away, or you can run a large spoon next to the flesh and the skin, or you can skin with a paring knife. Slice and cube according to what you want then

Spray with olive oil and grill quickly with grilled golden pineapple rings if you want to try it a different way than most
'

Dave
__________________

To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
___________________________
S/V Haleakala (Hawaiian for" House of the Sun")
C&C 35 MKIII Hull # 76
Parkville, Maryland
(photos by Joe McCary)
Charter member of the Chesapeake Lion posse

Our blog-
To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.


“Sailing is just the bottom line, like adding up the score in bridge. My real interest is in the tremendous game of life.”- Dennis Conner

Last edited by chef2sail; 01-16-2013 at 08:35 PM.
Reply With Quote Share with Facebook