(www.Borganic.org) Delicious and healthy, the fresh avocado, often referred to as the alligator pear, is loaded with nutrients and heart healthy fats, making a perfect snack or side dish for a meal. Storing the unused portion of a fresh avocado inappropriately generally results in an inedible, brown, slimy mess that must be thrown away. According to Alton Brown, well-known food expert and chef from the Food Network, the secret to keeping the other half of a cut ripe avocado green is in the preserving method.
1. Slice the skin lengthwise using a sharp knife all the way around cutting through the fresh avocado until you hit the pit. You should end up with the fresh fruit being cut in two halves but still attached.
2. Hold the two sides in your hands and gently twist to separate the two halves. One portion will be removed from the pit and the other will still retain the pit.
3. Use the half of the ripe avocado in your meal that has been released from the pit, unless of course you plan to use the whole avocado. If using only half, drizzle fresh lemon juice over the remaining portion leaving the pit in the fruit. This is the secret to keeping the avocado fresh and from preventing it from turning grayish-brown after cutting.
4. Slide into a plastic baggie and press out the air, sealing the baggie.
5. Store the cut ripe avocado half with pit intact in the fridge, where the cold will discourage additional ripening, says Brown. It should stay fresh for about two days if stored in this manner.
6. To use, remove the remaining half from the baggie; remove the pit by sticking it with the tip of a sharp knife gently twisting to remove. Scrape the surface of the still-fresh avocado with the knife to remove any slight discoloration and remove the remainder of the flesh from the skin. Delicious and perfectly edible, this portion of the fresh avocado should still be fresh enough to enjoy in any dish.
Tip:
Keep the pit and put back in your guacamole if there are leftovers. Cover the bowl tightly and store in the refrigerator for eating the next day. The pit will help keep the fresh avocado green rather than turning brown.
Sources:
http://www.thriftyfun.com/tf845013....
http://chowhound.chow.com/topics/336309
http://www.kitchensavvy.com/journal...
By Susan Laverie
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2 comments:
This article is stolen. You stole it from me, Susan Laverie and it is originally published on Natural News. Although you placed a link to the original article you have reprinted it in its entirety on your blog. It is under my copyright and I demand you remove it from you blog. I only grant permission to people to reprint my articles using the first paragraph and they must put a link to the original article. If you want to do that, I will allow you to do so. Otherwise it must be removed in its entirety. Thank you. Susan Laverie
I see this copyright message was sent about almost a year ago so I presume everything got worked out between the two of you. I'm not a writer nor a lawyer. However, I am a bit miffed by the way this message came across. 1. Any real chef or even minor kitchen staff know what is printed and is not much of a secret. 2. The writer, as you mentioned did link your article. So, my question is this (not in anger just wondering) "why is this such a big deal?" I could maybe understand it if you were writing about something that is patentable or revolutionary and was not given credit but this is cooking 101 and you didn't even include some better than lemon juice information. Just asking you to advise me, again not in anger. Thanks, Criticalchris
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