<\/figure>\n\n\n\nIf the area under the cap is brown, leave it behind. I’ve found this trick to be so useful, I only pick avos that still have their cap on.<\/p>\n\n\n\n
\n\n\n\nOpening an avocado like a pro<\/h3>\n\n\n\n Though most avocados aren’t that large, and it seems like a paring knife would be a good choice, I prefer to use a chef’s knife \u2014 you’ll see why in a moment.<\/p>\n\n\n\n
Slice lengthwise through the avocado, working around the pit. Twist the halves apart.<\/p>\n\n\n\n <\/figure>\n\n\n\nNow you’ll see why I prefer a chef’s knife: to remove the pit, cradle the half with the pit in the palm of your non-knife hand. Take the knife and carefully whack the blade into the middle of the pit like so:<\/p>\n\n\n\nIn real life, the avo would be in my right hand, which I did for the actual knife motion but then set it down so I could take the shot.<\/figcaption><\/figure>\n\n\n\nHold the blade steady while you use your non-knife hand to gently squeeze the avocado and give it about an eighth of a turn, until the pit releases. Set the avo down, and use a large spoon to knock the pit free of the blade.<\/p>\n\n\n\n <\/figure>\n\n\n\nSave the pits!<\/strong> You’ll use them to help keep the guacamole fresh until the party.<\/p>\n\n\n\n \n\n\n\nUsing the avocado<\/h3>\n\n\n\n Now you’re ready to use the avocado as you need to. What’s great about opening the avo this way is that you have a built-in container to do your work. If you’re pre-cutting chunks to mash into guacamole, cradle one of the avocado halves in your non-knife hand and use the tip of your knife to score the flesh of the fruit, gently cutting down to the inside of the skin (taking care not to pierce the skin of the avocado \u2014 or your hand), first with a series of diagonal cuts about 1\/2″ apart, then rotating the avo 90\u00b0 and cutting again to make a crosshatch pattern. Then you can scoop out the chunks into your guacamole bowl, ready to mash.<\/p>\n\n\n\n
If you need slices of avocado for the carnitas sliders, it’s basically the same as above, just a different cut: cradle the avo half as before, but make a series of thin slices in one direction only. Then gently scoop them out with a large spoon.<\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
If you’re making our Simply Perfect Guacamole or our Carnitas Sliders, you have to have great avocados. Period. If they’re underripe or \u2014 worse \u2014 overripe, your guac just won’t cut it. Here’s how to find the best avos and open them up like a pro. Selection The first thing you need to know is when you’re going to need …<\/p>\n","protected":false},"author":1,"featured_media":1675,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[69],"tags":[356],"acf":[],"yoast_head":"\n
All about avos - Potluckiest<\/title>\n \n \n \n \n \n \n \n \n \n \n \n \n\t \n\t \n\t \n \n \n \n \n \n\t \n\t \n\t \n