Monday, May 16, 2011
How To Prepare An Avocado
There is only one way to slice an avocado. - Surprised?
CHOOSE YOUR AVOCADO
You choose a ripe avocado the same way you choose a ripe peach. Don't let it's lizard-like appearance throw you off. The skin will be tough, but underneath the flesh should be soft to the touch, not soupy, not hard, just right, even peach-like.
CHOOSE YOUR KNIFE
Choose a sharp flat knife. I've noticed some of you do not have a knife like this in your kitchen, it's worth the investment because you'll have less mess during the preparation process, and prettier food to serve. Do not use a butter knife, not a steak knife. What you really want is a smooth non-serrated knife.
Flip your avocado over so you can see it's stem, which always grows crooked, so look it straight in the eye and look for it's seem. Hold your knife handle toward your belly button, and blade facing down. Slice straight in the stem and through the avocado until you feel you've hit the seed. Then, maintaining contact with the seed slice backward around the seed until you've made a complete circle. Remove your knife and twist the two halves of the avocado like an oreo cookie.
Set the half of the fruit containing the seed on the table in front of you. Wielding your knife like a mini ax, you should be able to wedge the flat sharp blade of your knife into the seed with one flick of your wrist. As in the photo at the top of this post. With the blade embedded in the seed as your own personalized custom handle, twist the seed gently and it will dislodge from the avocado. Peel the skin off with your fingers starting at the stem and slowly undressing it. Slice as you like. Wrap unused avocado tightly in plastic wrap, or better yet, eat it immediately.