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Working with Avocados

Jul 8, 2017 | Eat | 0 comments

We use a lot of avocados, so let's look at ways to store and prepare them—including cutting an avocado using Terry's Method for Not Going to the Emergency Room!

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Tammy read the other day that there has been a surge in people going to the emergency room because of severe cuts received while cutting avocados! I get how that could happen, especially trying to remove the pit or “stone”. But I have a simple method for cutting and peeling avocados that works for me.

I cannot guarantee that you won’t cut yourself doing it this way, but it sure seems safer than what I have seen others do!

Cutting an Avocado

This video shows how Terry cuts an avocado, a.k.a. Terry’s Method for Not Going to the ER.

That knife I am using is one that my sister, Linda, gave to me years ago for Christmas. I use it pretty much every day and I have never sharpened it. Mine is a 6″ Pure Komachi knife, which it seems has been replaced by a newer version, {amazon 6″ Pure Komachi 2 Utility Knife}. She gave me a 3-knife set that included a meat knife and a sandwich knife. That exact set also doesn’t seem to be available anymore, but the {amazon Kai Pure Komachi 2 3pc Utility Knife Set} is close. There are several other sets by Kai USA on Amazon.

Peeling and Slicing

Okay, the next step is to get the peel off and, depending on the recipe, you may need to slice the avocado. Let’s go to the video for that:

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Storing & Ripening

We buy bright green, not-yet-ripe avocados and try to get organic, when possible. I think it’s risky trying to select ripe avocados because sometimes they are a;ready starting to rot. Of course this means you have to buy them ahead of needing them, but that’s not too tough for us because we have them around pretty much all the time.

The bright green avocados will keep in the fridge for quite some time, but they ripen quickly at room temperature. I take one out a day or a day-and-a-half before I am planning on using it. I wash it and set it on the counter. By the next day, it is usually ripe enough to eat. Really green ones can take a day longer.

Yes, this all requires a little planning, but it’s better than not having avocados on hand or having them rot away!


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