Technique: avocado slices
Spring did not forsake us! We started the vernal equinox in Vail with 11°F and light snow at the base of the mountain. There was even some powder to be had. Praise be.
jeremy is thrilled to find freshies
I was thankful for the cooler temperatures (which are actually NORMAL this time of year) not just for the skiing, but because I needed to keep the house cool while I did a chocolate shoot this week. One of the marshmallow-filled chocolate bears sprung a leak due to my elevation and some marshmallow began to ooze out of its head, which gave me an idea…
cue the law and order clang
The windows were opened to let the 20 degree coolness drift through my work area. Kaweah observed my shenanigans from the warmth of her blankie, making the occasional rounds and sniffing all of the tables piled with chocolate and other edible props. At the end of the day, we admired the last rays of light from the deck. Actually, I admired the last rays of light and Kaweah watched all of the foxes on their evening commute through our yard.
lazy day for one of us
the end of another day in paradise
Now, I rarely do requests on urb because I’m not made of spare time. However, my last post on the California roll burger sparked interest regarding how I sliced the avocado. It’s a technique worth sharing. I’ve been to a bar maybe twice in my life, but I’ve been to a sushi bar about a gazillion times. I prefer to sit at the bar, talk with the sushi chef(s), and watch how they prepare sushi – including how they slice avocados to make caterpillar or dragon rolls.
an avocado, a santoku knife, and a ceramic knife
slice the avocado in half
twist the halves in opposite directions
First start with a ripe avocado, because underripe avocados are gross. It shouldn’t be mushy, it should just yield under the slight pressure of your finger. [If you are trying to ripen an avocado quickly, your best bet is to plop it into a paper bag with a couple of oranges, roll the bag shut, and let it sit on the counter for a day.] Hold the avocado in your hand and cut it in half lengthwise, running the blade around the pit without cutting through the pit. Set the knife down, cup your palms around the avocado halves and twist them in opposite directions.
sink the heel of the knife into the pit
twist the pit loose
Not all knives have a good sharp corner at the bottom of the heel. This won’t work unless you have one, but please please please be careful. Make it a quick, but short strike that sinks into the pit a quarter inch rather than cutting through the pit, the avocado, and into your hand. Once the knife is lodged into the pit, give it a twist and the pit should come free. Discard the avocado pit.
peel the halves
Peel the skin away from both halves of the avocado. Here is where I switch knives to my thinnest blade – my ceramic knife. The santoku works, but I have less control on the thinness of the slices. Place the avocado half flat-side down on a cutting board. Carefully begin making horizontal slices at the top, keeping the knife flat and even as you cut across. A perfectly ripe avocado should be able to produce relatively thin slices. The closer the avocado is to being overripe, the harder it will be to work with thin slices. Repeat until you reach the bottom of the avocado half. Arrange your slices as you cut. If you try to peel them apart later, the thinner the slices, the more likely they will stick to one another and break. I like to fan them out for presentation or layer them across for wrapping around sushi rolls or stacking in sandwiches.
here ya go, home slice