24 Essential Kitchen Tricks and Tips from Kenji

pepperhead212 · **Joined:** Fri Dec 19, 2008 7:58 pm **Posts:** 1206

My favorite way of dicing up avocadoes is to halve them, and remove the pit, then dice it in the skin, and scoop it out. Don't remember where I saw it done first, but I have done it ever since.

And I do wait until they soften; who would eat them when they are still hard?

Darcie · **Joined:** Thu Dec 18, 2008 7:18 pm **Posts:** 1244

JesBelle wrote:

TheFuzzy wrote:

JesBelle wrote:

Dude, how much pressure are you exerting on these avocados? I almost never get slice-through, and when I do, I'm not pushing nearly hard enough to cut my hand.

Aha! Now I understand the difference in this advice.

I live in California. If I buy an avocado, the flesh is soft enough that I can slice it using only the weight of the knife ... with a butterknife. So avoiding slicing through the skin requires some delicacy. I think y'all in the rest of the country (except maybe Frank) are dealing with MUCH firmer (and less ripe) avocados.

Oh the superiority of San Franciscan produce, that totally explains it. It has nothing to do with going at a poor innocent avocado with such ummm... exuberance that you slice right through the soft flesh, the tough skin, and your hand with a butter knife?

LOL, but I must admit that even in Minnesota, not exactly the avocado-growing capital of the world, I have sliced right through the avocado skin and nearly into my hand with almost no pressure applied to the knife. Maybe my knives are just that sharp...

TheFuzzy · **Posted:** Wed Sep 04, 2013 5:06 pm

Amy wrote:

:D

Um, get the point Josh?

Amy

Well, I don't know then. Either what I consider a soft avocado is not what you consider one, or I'd dealing with thinner-skinned avocados. Because it really does take quite a bit of precision to slice them in the shell and not cut through the skin as well ... precision not required with scoop & cut.

Darcie · **Joined:** Thu Dec 18, 2008 7:18 pm **Posts:** 1244

TheFuzzy wrote:

Amy wrote:

:D

Um, get the point Josh?

Amy

Well, I don't know then. Either what I consider a soft avocado is not what you consider one, or I'd dealing with thinner-skinned avocados. Because it really does take quite a bit of precision to slice them in the shell and not cut through the skin as well ... precision not required with scoop & cut.

Amy, no, he doesn't :lol:

JesBelle · **Joined:** Fri Jan 16, 2009 7:50 pm **Posts:** 2062

One day we will all be looking back on the Great Avocado Debate of '13.

TheFuzzy · **Posted:** Wed Sep 04, 2013 7:29 pm

JB,

But slicing avocados matters more than anything before!

jeanf · **Posted:** Wed Sep 04, 2013 9:31 pm

I'll take the "add avocado to chili" stand in the debate, just for kicks.

Da Bull Man · **Posted:** Sun Sep 15, 2013 9:26 pm

jeanf wrote:

I'll take the "add avocado to chili" stand in the debate, just for kicks.

thems fighting words.

jeanf · **Posted:** Sun Sep 15, 2013 9:51 pm

Was wondering how long it would take you to notice that Frank! :-)

Da Bull Man · **Posted:** Mon Sep 16, 2013 11:15 am

Been traveling...A LOT!

Tonight...Long Beach...got caught up a little last evening.

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24 Essential Kitchen Tricks and Tips from Kenji

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